Chili Cornbread Casserole (2024)

Sweet crumbly cornbread, seasoned ground beef and cheddar cheese come together in this chili cornbread casserole. We love any excuse to combine some of our favorite comfort food recipes, and this baked dish does just that. A savory beef chili filling makes up the bottom and a golden, cheesy cornbread crust covers the top.

Though this easy chili cornbread casserole works for potlucks and larger gatherings, we love serving it for a casual family dinner. Accompany it with sour cream and any of your favorite homemade salsa recipes for added zest.

Chili Cornbread Casserole Ingredients

• Ground beef: Choose an 80/20 ground beef mix; it has a nice balance of lean meat to fat, so the meat stays tender as it simmers.
• Cornstarch: This thickening agent helps give the chili filling a robust and hearty consistency.
• Seasonings: Dried minced onion, chili powder and garlic powder give savory flavors to the beef mixture.
• Tomato sauce: A simple tomato sauce provides a rich, tangy base for the chili filling. You can also use crushed tomatoes or tomato puree for a slightly different texture.
• Flour: All-purpose flour is the best bet for a soft, almost cake-like texture (rather than the chewier texture you’d get from bread flour). For a quick refresher, here are the different types of flour and when to use them.
• Yellow Cornmeal: Fine- to medium-grind cornmeal is best. It adds a traditional cornbread texture and sweet flavor.
• Sugar: Adding sugar helps accentuate the natural sweetness of corn in this recipe. It’s also a great way to amplify the savory flavors. To achieve caramelized crusty edges, fold sugar into the batter.
• Baking powder: This leavening agent creates little bubbles in the batter, resulting in a fluffier cornbread.
• Eggs: The egg is a binding agent that helps hold the cornbread ingredients together. It also helps keep the bread from being too crumbly.
• Milk: This recipe calls for 2% milk, but you can substitute whole milk if you’d like.
• Canola oil: A neutral oil like canola helps keep the cornbread moist. Since it’s a light-tasting oil, it won’t affect the flavor of the cornbread.
• Cream-style corn: The cream-style corn contributes a creamy texture and sweet flavor to the cornbread mixture. If you can’t find the canned version, make creamed corn at home to mimic the texture and flavor.
• Shredded cheddar cheese: If you really want a strong cheese flavor, splurge on a high-quality aged sharp cheddar. For the best texture, grate your cheese fresh from a block. Pre-shredded cheeses typically contain anti-caking additives that prevent them from melting smoothly.

Directions

Step 1: Cook the beef

Preheat the oven to 375°F. In a large skillet, cook the beef over medium heat for six to eight minutes or until no longer pink, breaking into crumbles. Drain excess liquid. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir for two minutes or until thickened. Remove from heat.

Editor’s Tip: To ensure you get the best meat texture, learn how to cook ground beef the right way

Step 2: Make the cornbread batter

In a large bowl, whisk the flour, cornmeal, sugar and baking powder. In another bowl, whisk the eggs, milk and oil until blended; stir in the corn. Add the liquid mixture to the flour mixture; stir just until moistened. Stir in the cheese.

Step 3: Assemble

Spread half the batter into a greased 2-quart baking dish. Top with beef mixture. Spread the remaining batter over the filling.

Step 4: Bake

Bake, uncovered, until a toothpick inserted in the cornbread portion comes out clean, 25 to 30 minutes. Let the casserole stand five minutes before serving. If desired, serve with sour cream and salsa.

Recipe Variations

• Spice it up: Add diced jalapeno peppers to the batter for specks of color and heat. Most of the jalapeno’s heat is in the seed membrane, so cut that part out and remove the seeds to keep the cornbread from becoming too spicy.
• Sprinkle in some fresh herbs: Add minced fresh herbs, such as thyme, rosemary, sage or basil to introduce fresh flavor.
• Switch up the meat: Use ground turkey or chicken instead of beef for a lighter option.
• Make a vegetarian version: Substitute the ground beef with a mixture of black beans and kidney beans for a hearty vegetarian alternative.

How to Store Chili Cornbread Casserole

Allow the casserole to cool completely, then cover the dish tightly with aluminum foil or transfer individual portions to airtight containers and refrigerate for three to four days.

Can you make chili cornbread casserole ahead of time?

This is a wonderful recipe to make in advance. Prepare the casserole as directed, but instead of baking it, cover the dish tightly with aluminum foil or plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove it from the refrigerator and let it sit at room temperature for about 20 to 30 minutes while you preheat the oven. Bake as directed, adding a few extra minutes to the baking time if needed, until the cornbread is golden and a toothpick inserted comes out clean.

How do you reheat chili cornbread casserole?

Preheat your oven to 350°. Place the casserole or individual portions in an oven-safe dish and cover with aluminum foil to prevent the cornbread from drying out. Heat for 20 to 25 minutes or until warmed through.

For the microwave method, transfer a portion to a microwave-safe plate, cover it with a microwave-safe lid or a damp paper towel to retain moisture, and microwave on medium power for two to three minutes, stirring halfway through, until thoroughly heated.

Chili Cornbread Casserole Tips

Can you make chili cornbread casserole in a slow cooker?

Yes, you can make chili and cornbread casserole in a slow cooker. To do so, first cook the ground beef with the seasonings and tomato sauce in a skillet as per the recipe. Then, prepare the cornbread batter and layer the ingredients in your slow cooker: spread half of the cornbread batter on the bottom, add the beef mixture, and top with the remaining batter. Cover and cook on high for two to three hours or on low for four to five hours, or until the cornbread is set and a toothpick inserted into the center comes out clean.

Can I use a boxed cornbread mix?

It’s easy to make cornbread batter from scratch, but boxed cornbread mixes like Jiffy can be used instead. Just prepare the mix according to the directions, fold in the cheese and cream-style corn, and add it to the casserole as directed.

Why did my cornbread turn out dry?

Overmixing the batter or overbaking the batter could result in dry cornbread. Because oven temperatures can vary, start checking your cornbread around 22 minutes. If the sides look golden and the center doesn’t look loose, do a toothpick check. Remember that baked goods continue to cook slightly once removed from the oven, so a small amount of cornbread on the toothpick is OK. By the time it cools, the toothpick should come out clean, and the inside will still be moist.

What do you serve with chili cornbread casserole?

Serve this casserole with your favorite quick and easy side dish. A fresh green salad with a tangy vinaigrette offers a crisp contrast, while creamy guacamole brings additional richness. A crunchy coleslaw provides refreshing tanginess. Lightly steamed vegetables such as broccoli, carrots or green beans make a healthy and simple side, while black beans and rice add heartiness and complementary flavors.