Go Back

Chili Cornbread Casserole

Helen T. Patterson
A warm, comforting casserole made with a veggie-filled chili base and topped with soft, cheesy cornbread.
This protein- and fiber-rich dish comes together in under an hour and makes a hearty, all-in-one dinner the whole family will love.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Course Dinner, Main Dish
Cuisine American, Comfort Food
Servings 8

Equipment

  • 1 large oven-safe skillet with lid (3.5–4 quart)
  • 1 Medium Mixing Bowl
  • 1 Whisk or Fork
  • 1 spatula
  • (1) Wooden spoon
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 sharp knife
  • 1 cutting board

Ingredients
  

For the Chili Base:

  • Cooking spray to grease skillet
  • 1 lb lean ground beef
  • 1 small yellow onion diced (about 1 cup)
  • 1 small bell pepper any color, diced (about 1 cup)
  • 1 small jalapeño diced (seeds removed for less heat) + 2 tbsp sliced jalapeño for topping (optional)
  • 3 –4 garlic cloves minced (about 1 ½ tbsp)
  • 1 tbsp + 1 tsp chili powder
  • 2 tsp ground cumin
  • 1 ½ tsp dried oregano
  • ¾ tsp fine salt
  • ¼ tsp black pepper
  • 1 15 oz can tomato sauce
  • 1 14 oz can fire-roasted diced tomatoes
  • 1 15 oz can pinto beans or black beans, drained and rinsed
  • 3 tbsp tomato paste
  • 1 cup frozen corn

For the Cornbread Topping:

  • ¾ cup yellow cornmeal
  • ¾ cup all-purpose flour or gluten-free 1:1 baking blend
  • 2 tbsp brown sugar
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp fine salt
  • ½ cup milk of choice such as 2% or dairy-free alternative
  • 1 large egg or 1 flax egg for vegan option
  • 2 tbsp avocado oil
  • ½ tsp white vinegar
  • ¾ cup shredded sharp cheddar cheese

Optional Garnishes for Serving:

  • Sour cream
  • Fresh cilantro
  • Diced avocado
  • Sliced jalapeño
  • Lime wedges

Instructions
 

  • Preheat the oven: Set your oven to 400°F (200°C) so it’s ready once the casserole is assembled.
  • Cook the beef and vegetables: Lightly coat a large oven-safe skillet (3.5–4 quart capacity) with cooking spray and place it over medium-high heat.
    When hot, add the ground beef, diced onion, bell pepper, jalapeño (if using), and garlic.
    Cook for 8–9 minutes, stirring occasionally, until the beef is browned and the vegetables are tender.
    Use a spatula to break up the meat into small crumbles for an even texture.
  • Season and build flavor: Sprinkle in the chili powder, cumin, oregano, salt, and black pepper.
    Stir well to coat the beef and vegetables in the spices, allowing them to release their aroma and deepen the flavor.
  • Add the sauce and simmer: Pour in the tomato sauce, fire-roasted diced tomatoes, beans, tomato paste, and frozen corn.
    Stir everything together until well combined, then bring the mixture just to a gentle boil.
    Reduce the heat to medium-low, cover with a lid, and let the chili simmer for 8 minutes.
    Remove the lid and cook for an additional 4 minutes, allowing the mixture to thicken slightly.
  • Prepare the cornbread batter: While the chili simmers, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, and salt in a medium mixing bowl.
    Add the milk, egg (or flax egg substitute), avocado oil, and vinegar.
    Stir until just combined and smooth—be careful not to overmix, which can make the cornbread dense.
  • Assemble the casserole: Drop the cornbread batter in 6–8 even portions over the chili base in the skillet.
    For an extra kick, place a slice of jalapeño on top of each cornbread mound, if desired.
  • Bake and add cheese: Transfer the skillet to the preheated oven and bake for 10 minutes.
    Remove it briefly, sprinkle the shredded cheddar cheese over the cornbread, then return to the oven for another 6–8 minutes.
    The cornbread is done when a toothpick inserted into the center comes out clean.
  • Rest before serving: Take the skillet out of the oven and let it rest for 10 minutes.
    This allows the flavors to meld and makes the cornbread easier to serve.
  • Garnish and enjoy: Top with sour cream, fresh cilantro, diced avocado, extra jalapeño slices, or a squeeze of lime juice for brightness.
    Serve warm straight from the skillet for a cozy, all-in-one meal.

Notes

  • Substitute a flax egg for a fully egg-free cornbread topping.
  • Swap in gluten-free flour for a celiac-friendly version.
  • Use ground turkey or chicken instead of beef for a lighter option.
  • Fire-roasted tomatoes add smoky depth, but regular diced tomatoes work too.
  • Cornbread batter should be mixed gently—overmixing can make it dense.
  • Sharp cheddar provides bold flavor, but Monterey Jack or pepper jack are great alternatives.
  • Resting the casserole after baking helps flavors meld and makes serving easier.
  • For extra spice, keep the jalapeño seeds or add hot sauce to the chili.
  • This dish freezes well in individual portions, making it great for meal prep.
  • Leftovers taste even better the next day as flavors continue to develop.