There's nothing quite like the aroma of a bubbling chili and cornbread casserole filling your kitchen with warmth and comfort. This hearty dish combines two beloved comfort foods into one spectacular meal that transforms ordinary weeknight dinners into something extraordinary. The beauty of chili and cornbread casserole lies in its simplicity; tender ground beef simmered in rich spices gets crowned with a golden cornbread topping that bakes to perfection.
Whether you're feeding a hungry family or preparing for a potluck gathering, this chili and cornbread casserole delivers maximum flavor with minimal effort. The combination of spicy beef and beans beneath a fluffy cornbread crust creates the perfect balance of textures and tastes that will have everyone asking for seconds.
Background & Why This Recipe Stands Out?
The chili and cornbread casserole has deep roots in American comfort food tradition, particularly in the Southwest where these two staples naturally complement each other. This recipe stands out because it brings together the best of both worlds; the hearty satisfaction of a well-seasoned chili with the sweet, crumbly goodness of homemade cornbread. Unlike separate servings, this chili and cornbread casserole creates a harmonious blend where flavors meld beautifully during baking.
What makes this particular chili and cornbread casserole exceptional is its foolproof method and incredible versatility. The recipe works equally well with leftover chili or freshly made, and the cornbread topping can be customized with cheese, jalapeños, or herbs. This one-pan wonder eliminates the need for multiple dishes while creating a complete meal that's both filling and delicious.
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Ingredients
- Ground beef
- Onion
- Bell pepper
- Garlic
- Kidney beans
- Black beans
- Diced tomatoes
- Tomato sauce
- Chili powder
- Cumin
- Paprika
- Salt
- Black pepper
- Cornmeal
- All-purpose flour
- Sugar
- Baking powder
- Eggs
- Milk
- Butter
- Shredded cheese
- Green onions
See recipe card for quantities.
Instructions
Prepare the Chili Base
- Brown the ground beef in a large skillet over medium-high heat
- Add diced onions, bell peppers, and minced garlic; cook until softened
- Stir in chili powder, cumin, paprika, salt, and pepper
- Add diced tomatoes, tomato sauce, kidney beans, and black beans
- Simmer for 15-20 minutes until flavors meld together
Make the Cornbread Topping
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt
- In another bowl, combine beaten eggs, milk, and melted butter
- Pour wet ingredients into dry ingredients and stir until just combined
- Fold in shredded cheese if desired
Assemble and Bake
- Transfer the chili mixture to a greased 9x13 inch baking dish
- Spread the cornbread batter evenly over the chili
- Bake at 400°F for 20-25 minutes until cornbread is golden brown
- Let cool for 5 minutes before serving; garnish with green onions
Equipment For Chili and Cornbread Casserole
- Large skillet or cast iron pan
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Can opener
- Wooden spoon
Expert Cooking Tips
- Use a combination of ground beef and ground pork for extra flavor depth
- Let the chili cool slightly before adding cornbread topping to prevent sinking
- Don't overmix the cornbread batter; lumps are perfectly fine
- Add a layer of cheese between the chili and cornbread for extra richness
- Test doneness by inserting a toothpick into the cornbread; it should come out clean
- This chili and cornbread casserole tastes even better the next day
Recipe Variations
- Substitute ground turkey or chicken for a lighter version
- Add corn kernels to the cornbread batter for extra texture
- Include diced jalapeños for a spicier kick
- Use white chicken chili instead of beef for variety
- Top with sour cream, avocado, and cilantro before serving
- Try this chili and cornbread casserole with different bean combinations
Storage
- Refrigerate leftovers in an airtight container for up to 4 days
- Freeze portions for up to 3 months in freezer-safe containers
- Reheat individual servings in the microwave for 1-2 minutes
- Warm larger portions in a 350°F oven for 15-20 minutes
- Store cornbread topping separately if preparing components ahead
- This chili and cornbread casserole reheats beautifully without losing texture
The Secret to Restaurant-Quality Results
The key to elevating your chili and cornbread casserole from good to extraordinary lies in the layering technique and timing. Professional chefs know that allowing the chili to develop deep flavors through slow simmering creates a foundation that transforms the entire dish. The secret is building layers of flavor; browning the meat properly, sautéing vegetables until caramelized, and letting spices bloom before adding liquids.
Temperature control is another crucial element that separates amateur attempts from restaurant-quality results. The chili and cornbread casserole should be assembled when the chili base is warm but not scorching hot, allowing the cornbread topping to cook evenly without creating a soggy bottom layer. This technique ensures every bite delivers the perfect balance of moist cornbread and flavorful chili.
FAQ
Is chili and cornbread a southern thing?
While chili and cornbread has strong roots in Southern and Southwestern cuisine, it's beloved across America. The combination originated from practical cooking needs; cornbread was an affordable, filling side that stretched hearty chili meals. Today, this chili and cornbread casserole represents comfort food that transcends regional boundaries and brings families together.
Can you cook chilli in a casserole dish?
Yes, you can absolutely cook chili in a casserole dish! Baking chili in the oven allows for even heat distribution and hands-off cooking. This chili and cornbread casserole method is particularly effective because it lets the cornbread topping cook while the chili underneath continues developing rich, complex flavors throughout the baking process.
What to eat with cornbread casserole?
Cornbread casserole pairs wonderfully with fresh salads, coleslaw, or roasted vegetables for a complete meal. Consider serving alongside pickled jalapeños, sour cream, shredded cheese, or fresh avocado slices. This chili and cornbread casserole is hearty enough to stand alone but benefits from fresh, crisp accompaniments that balance the rich flavors.
Do cornbread and chili go together?
Absolutely! Cornbread and chili are a classic pairing that has stood the test of time. The sweet, crumbly texture of cornbread perfectly complements the spicy, hearty flavors of chili. This chili and cornbread casserole takes this traditional combination to the next level by baking them together, allowing flavors to meld beautifully.
Perfect Pairings for Your Next Meal
This chili and cornbread casserole opens up a world of comfort food possibilities that will keep your family excited about dinner time. The versatility of this dish makes it perfect for meal prep, potluck gatherings, or cozy family dinners when you want something both satisfying and delicious. Once you master this chili and cornbread casserole technique, you'll find yourself adapting it for different seasons and occasions.
To continue your cornbread journey, try our Simple Blueberry Cornbread Muffins for a sweet breakfast treat that uses similar techniques but delivers entirely different flavors. For those seeking the perfect standalone cornbread experience, our 7 Secrets to Perfect Buttermilk Cornbread Skillet Recipe will teach you professional methods for achieving bakery-quality results every time. Both recipes complement this chili and cornbread casserole perfectly and expand your comfort food repertoire significantly.
From my kitchen, with heart.
Nicole Harper ❤️
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Pairing
These are my favorite dishes to serve with chili and cornbread casserole
Chili and Cornbread Casserole
Equipment
- 1 Large skillet or cast iron pan For browning the meat and making the chili
- 1 9x13 inch baking dish For assembling the casserole
- 2 Mixing bowls One for wet and one for dry cornbread mix
- 1 Whisk For combining ingredients
- 1 set Measuring cups and spoons For accurate measurements
- 1 Can opener For beans and tomatoes
- 1 Wooden spoon For stirring chili and batter
Ingredients
Chili
- 1 lb Ground beef Or a mix of beef and pork
- 1 medium Onion Diced
- 1 medium Bell pepper Diced
- 2 cloves Garlic Minced
- 1 can Kidney beans 15 oz, drained
- 1 can Black beans 15 oz, drained
- 1 can Diced tomatoes 14.5 oz, with juices
- 1 can Tomato sauce 8 oz
- 1 tablespoon Chili powder Adjust to taste
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- ½ teaspoon Salt Or to taste
- ½ teaspoon Black pepper
Cornbread Topping
- 1 cup Cornmeal
- 1 cup All-purpose flour
- ¼ cup Sugar
- 1 tablespoon Baking powder
- 2 large Eggs Beaten
- 1 cup Milk
- ¼ cup Butter Melted
- 1 cup Shredded cheese Optional, for cornbread mix
- 2 tablespoon Green onions For garnish
Instructions
- Brown the ground beef in a skillet.
- Add onion, bell pepper, and garlic; cook until softened.
- Stir in spices and seasonings.
- Add tomatoes, sauce, and beans; simmer 15–20 minutes.
- In a bowl, whisk dry cornbread ingredients.
- In another bowl, mix wet ingredients.
- Combine wet and dry; fold in cheese if using.
- Spread chili into greased baking dish.
- Spread cornbread batter over chili evenly.
- Bake at 400°F for 20–25 min or until golden.
- Let cool and with green onions.
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