Name: Chili Cornbread Casserole Recipe
Prep time: 10 min
Cook time: 38 min
Total time: 48 min
Cuisine: American
Ingredients: Cooking spray; 1 pound lean ground beef; 1 small yellow onion, diced (1 cup); 1 small bell pepper, any color, diced (1 cup); 1 small jalapeno, diced (seeds and membranes removed for less heat); 3-4 garlic cloves, minced (1 ½ tablespoons); 1 tablespoon + 1 teaspoon chili powder; 2 teaspoons ground cumin; 1 ½ teaspoons dried oregano; ¾ teaspoon fine salt; ¼ teaspoon black pepper; 1 (15-ounce) can tomato sauce; 1 (14-ounce) can diced fire-roasted tomatoes; 1 (15-ounce) can pinto beans or black beans, drained and rinsed; 3 tablespoons tomato paste; 1 cup frozen corn; ¾ cup yellow cornmeal; ¾ cup all-purpose flour (use 1:1 gluten-free baking flour blend, if needed); 2 tablespoons brown sugar; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon fine salt; ½ cup milk of choice (2% suggested); 1 large egg; 2 tablespoons avocado oil; ½ teaspoon white vinegar; ¾ cup shredded sharp cheddar cheese; Optional for topping: 2 tablespoons sliced jalapeno; Optional for serving: sour cream, fresh cilantro, diced avocado, sliced jalapeno, lime wedges

There’s just something so cozy about a bubbling, golden-topped bake that fills your kitchen with warm, spicy aromas—and that’s exactly what this Chili Cornbread Casserole Recipe does. It’s the kind of dish you want to curl up with on a chilly evening, packed with hearty flavors and a perfect balance of spice and sweetness.

A white pan filled with seven round chicken patties covered in melted golden yellow cheddar cheese, each topped with a slice of green jalapeño and scattered small green cilantro leaves. The patties sit on a dark red, thick tomato and bean sauce with a chunky texture. Around the pan are small bowls, one with green avocado pieces and another with white sour cream, placed on a white marbled surface. A woman’s hand holds a silver spoon resting on the edge of the pan near the top right. In the bottom left, white plates hold green lime wedges, and a gray and white striped cloth is partly visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chili Cornbread Casserole Recipe
Top Tip
How to Serve Chili Cornbread Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chili Cornbread Casserole Recipe

Why You'll Love This Recipe

I can't tell you how many times this chili cornbread casserole has saved a weeknight dinner. It’s hearty, satisfying, and comes together in just under an hour, which is a win when life gets busy. Plus, it’s such a crowd-pleaser—everyone asks for seconds!

One-Dish Wonder: Combines chili and cornbread in one skillet, minimizing cleanup and maximizing flavor.
Layered Flavors: The spicy chili base with fire-roasted tomatoes, beans, and fresh jalapeños gives a rich depth of taste.
Perfect Balance: The sweet, tender cornbread topping tempers the heat and adds a comforting texture contrast.
Customizable: Whether you want it milder or packed with extra veggies, this recipe is super adaptable.

Ingredients & Why They Work

This recipe blends simple pantry staples and fresh produce that come together beautifully to make a comforting casserole. Each ingredient plays a role—whether building flavor, texture, or aroma—to create that perfect homey dish.

Flat lay of one raw pound of lean ground beef, a small diced yellow onion, a small diced red bell pepper, a fresh whole green jalapeño pepper, three peeled garlic cloves, a small white ceramic bowl of chili powder, a small white ceramic bowl of ground cumin, a small white ceramic bowl of dried oregano, a small white ceramic bowl of fine salt, a small white ceramic bowl of black peppercorns, a small white ceramic bowl of smooth tomato sauce, a small white ceramic bowl of diced fire-roasted tomatoes, a small white ceramic bowl of rinsed pinto beans, a small white ceramic bowl of thick tomato paste, a small pile of frozen yellow corn kernels, a small white ceramic bowl of yellow cornmeal, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of brown sugar, a small white ceramic bowl of baking powder, a small white ceramic bowl of baking soda, a small white ceramic bowl of fine salt, a small white ceramic bowl of 2% milk, one whole uncracked large brown egg, a small white ceramic bowl of avocado oil, a small white ceramic bowl of white vinegar, a small pile of shredded sharp cheddar cheese, fresh cilantro sprigs, diced avocado chunks, lime wedges, and a few sliced jalapeño rings — all ingredients fresh and natural, perfectly arranged in balanced symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: I use lean beef to keep it hearty without too much grease; it browns nicely and adds a savory, rich base.
Yellow onion: Adds sweetness and depth as it cooks down soft alongside the beef.
Bell pepper: Provides a subtle crunch and fruitiness, plus a pop of color!
Jalapeño: For me, this adds just the right kick; I always remove seeds to keep the heat manageable.
Garlic: A must for warm, aromatic notes that boost every bite.
Chili powder and cumin: These spices bring authentic chili flavor with smoky, earthy undertones.
Oregano: Gives a hint of herbaceous brightness that balances the rich meat and spices.
Tomato sauce and fire-roasted tomatoes: The smoky tomatoes add a classic tang and depth, making the chili base more complex.
Beans: Pinto or black beans add fiber and texture, making the dish filling and hearty.
Tomato paste: This thickens the chili and intensifies the tomato flavor without watering it down.
Frozen corn: I love the subtle sweetness and occasional pop of corn kernels mingling in the chili.
Cornmeal and flour: The cornbread topping relies on these for that tender, crumbly texture that's not too dense.
Brown sugar: Balances the chili's acidity with a touch of sweetness that really makes a difference.
Baking powder and baking soda: These leaveners ensure the cornbread topping rises nicely and stays fluffy.
Milk, egg, avocado oil, and vinegar: These wet ingredients bring moisture and tenderness, while the vinegar reacts with the soda, making the topping light.
Cheddar cheese: Sharp cheddar melted on top adds a gooey, savory finish that I look forward to!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this chili cornbread casserole recipe is how easy it is to make your own tweaks. I’ve tried it with extra veggies or swapped in turkey for the beef on busy nights, and it never disappoints.

Mild Version: If you're sensitive to spice, try leaving out the jalapeños or using a mild chili powder. The cornbread’s sweetness will still carry the dish beautifully.
Vegetarian Swap: Replace the beef with plant-based crumbles or double the beans for a meatless spin that’s just as hearty.
Cheese Variations: I sometimes mix in pepper jack or Monterey Jack for a creamier, slightly spicy edge.
Seasonal Add-Ins: Roasted butternut squash or zucchini can sneak in extra veggies and keep things interesting when you want a twist.

Step-by-Step: How I Make Chili Cornbread Casserole Recipe

A close-up image shows a large white pot filled with thick chili, made of small chunks of brown meat, red beans, yellow corn, and red tomato pieces lying in a rich, red sauce. On top of the chili, there are three dollops of light beige, grainy polenta batter, with one dollop being held by a silver spoon above the chili. In the background, there is a clear glass bowl with more of the pale polenta mixture, all set on a white marbled surface. The scene is bright with natural light and focuses mainly on the pot and spoon. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Base

Start by heating a large ovenproof skillet over medium-high with a light mist of cooking spray. When hot, toss in your ground beef, diced onion, bell pepper, jalapeño, and minced garlic. Stir frequently, breaking up the meat with your spatula. After about 8-9 minutes, the beef should be fully cooked and the veggies softened—this is when the base aromas start filling your kitchen and you know you’re onto something good.

Step 2: Spice It Up and Simmer

Add chili powder, cumin, oregano, salt, and pepper right to the skillet. Give it a good stir so that every bit of meat and veggies get coated with those warm spices. Pour in the tomato sauce, diced fire-roasted tomatoes, beans, tomato paste, and throw in the frozen corn last. Stir everything well and bring just to a boil before reducing heat to low. Cover with the lid and let it simmer gently for 8 minutes, then remove the lid to simmer uncovered for another 4 minutes. This step thickens the chili perfectly without drying it out.

Step 3: Whip Up the Cornbread Topping

While the chili simmers, mix your dry ingredients for the topping: cornmeal, flour, brown sugar, baking powder, baking soda, and salt. Then add milk, egg, avocado oil, and vinegar to the dry mix—stir just until smooth. The batter will be thick but easy to drop by spoonfuls over your chili later.

Step 4: Assemble and Bake

Drop the cornbread batter over the simmered chili in about 6 to 8 mounds—don’t worry about spreading it out, they’ll bake up and merge a bit. If you’re using jalapeños for garnish, place a slice atop each mound. Bake at 400°F for 10 minutes, then sprinkle sharp cheddar cheese over the top and return to the oven for another 6-8 minutes. You’ll know it’s done when a toothpick inserted in the cornbread comes out clean and the cheese is melted and bubbly.

Step 5: Rest and Serve

Let the casserole rest out of the oven for 10 minutes—this helps it set up so it slices nicely without falling apart. Then go for it! I like serving mine with a dollop of sour cream and some fresh cilantro for a bright finish.

Top Tip

From my kitchen to yours, here are some nuggets that make this Chili Cornbread Casserole Recipe come out just right every time. Paying attention to these little details has saved me from soggy toppings or dry chili more times than I can count.

Don't Overmix Cornbread Batter: Stir until just combined—the batter should look lumpy, not smooth. Overmixing leads to tough cornbread.
Use an Ovenproof Skillet: It’s key for transferring from stovetop to oven easily, and it ensures even heat for the chili base.
Simmer with Lid On, Then Off: This two-step simmer thickens the chili without it drying out. It’s a game-changer for texture.
Let It Rest Before Serving: I know it’s tempting, but this rest time helps everything set perfectly, so portions hold together when served.

How to Serve Chili Cornbread Casserole Recipe

Chili Cornbread Casserole - Serving Suggestion

Garnishes

I always top my portions with a spoonful of sour cream—that cool creaminess contrasts so well with the warm chili and cornbread. Fresh cilantro and diced avocado bring a bright, fresh taste, while extra sliced jalapeños add a spicy punch for those who want a bit more heat. Lime wedges on the side add a zing that pulls all the flavors together beautifully.

Side Dishes

This casserole is pretty filling on its own, but I love pairing it with a simple green salad with a tangy vinaigrette or steamed veggies like broccoli for a balanced meal. On chillier days, a cup of creamy tomato soup also goes surprisingly well alongside.

Creative Ways to Present

For gatherings, I sometimes serve this casserole in individual ramekins—makes it feel a little fancy and easier to portion. Another fun idea is layering the chili and cornbread batter in a glass dish for a pretty presentation that shows off the layers. Adding a sprinkle of chopped green onions or crumbled cotija cheese on top can dress it up even more!

Make Ahead and Storage

Storing Leftovers

After it cools completely, I cover the casserole tightly with foil or plastic wrap and keep it in the fridge for up to 3 days. Reheating in the oven keeps the cornbread topping better than the microwave, which can make it a bit soggy.

Freezing

I’ve frozen this casserole both before and after baking. For best results, freeze it before adding the cornbread topping—then thaw overnight in the fridge and bake fresh. This way, the topping is fresh and fluffy, not dense or dry.

Reheating

Reheat leftovers in a 350°F oven covered loosely with foil for about 20 minutes or until hot throughout. If you want to revive the topping’s crispness, remove the foil in the last 5 minutes. It’s a small step that makes a big difference!

Frequently Asked Questions:

Can I make this casserole gluten-free?

Absolutely! Just swap the all-purpose flour for a 1:1 gluten-free baking flour blend and make sure your baking powder is gluten-free too. The flavor and texture stay just as delicious.

What protein alternatives work well in this recipe?

Ground turkey or chicken are great lean substitutes for beef. You can also use plant-based meat crumbles or add extra beans instead of meat if you prefer vegetarian. Just adjust cooking time to ensure everything is heated through.

How spicy is this dish and can it be adjusted?

The casserole has a medium level of heat thanks to jalapeños and chili powder, but you can easily reduce spice by omitting jalapeños or using mild chili powder. For extra heat, add more jalapeños or a pinch of cayenne pepper.

Can I prepare this dish ahead of time?

Yes! You can assemble the chili base a day ahead and refrigerate. When ready to serve, warm it up and add the cornbread topping before baking. This makes it perfect for meal prep or hosting.

Final Thoughts

This Chili Cornbread Casserole Recipe feels like a hug on a plate—comforting, flavorful, and just the right kind of cozy. It’s one of those recipes that you’ll find yourself coming back to again and again, whether it’s a weeknight meal or a casual get-together. I hope you enjoy making it as much as I do, and that it brings a little warmth and joy to your table.