Chili Cornbread Casserole is a hearty, comforting dish that combines the savory flavors of chili with a sweet and tender cornbread topping. It’s easy to make in one pan, perfect for weeknight dinners, and a guaranteed crowd-pleaser. Each bite delivers the perfect balance of spicy, savory, and slightly sweet, making it a cozy meal on its own or a side for gatherings.
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
2. Ingredients
For the Chili:
- 1 pound ground beef or turkey
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
For the Cornbread Topping:
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk (dairy or plant-based)
- ¼ cup melted butter
- 2 large eggs
- ½ cup shredded cheddar cheese (optional)
3. Instructions
Step 1: Make the Chili
Preheat oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add ground meat and cook until browned. Add onion and garlic and sauté until softened. Stir in beans, diced tomatoes, corn, chili powder, cumin, smoked paprika, salt, and pepper. Simmer for 5–7 minutes to blend flavors.
Step 2: Prepare the Cornbread Batter
In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine milk, melted butter, and eggs. Pour wet ingredients into dry ingredients and stir until just combined. Fold in cheddar cheese if using.
Step 3: Assemble the Casserole
Spread the chili evenly in a greased 9×13-inch baking dish. Pour the cornbread batter over the top, spreading gently to cover.
Step 4: Bake
Bake for 25–30 minutes, or until the cornbread topping is golden brown and a toothpick inserted in the center comes out clean.
Step 5: Serve
Let cool for a few minutes before serving. Slice into squares and enjoy warm, optionally topped with sour cream, chopped cilantro, or extra cheese.
4. Nutrition (Per Serving)
Calories: 380
Fat: 14g
Carbohydrates: 42g
Protein: 18g
Sugar: 6g
Fiber: 7g
Sodium: 580mg
5. Tips
- Use leftover chili or make extra to save time.
- Add diced jalapeños for a spicier version.
- Cornbread topping can be made with gluten-free flour if needed.
- Leftovers reheat well in the oven or microwave for a quick meal.
