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Homemade chili and cornbread casserole baked golden brown with green onion garnish in a white kitchen
Nicole Harper

Chili and Cornbread Casserole

A hearty and comforting chili and cornbread casserole featuring rich, spicy beef chili topped with a golden, fluffy cornbread crust. Perfect for cozy dinners and family gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Simmer Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 8 Slices
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 420
Ingredients Equipment Method Notes

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

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

Method
 

  1. Brown the ground beef in a skillet.
  2. Add onion, bell pepper, and garlic; cook until softened.
  3. Stir in spices and seasonings.
  4. Add tomatoes, sauce, and beans; simmer 15–20 minutes.
  5. In a bowl, whisk dry cornbread ingredients.
  6. In another bowl, mix wet ingredients.
  7. Combine wet and dry; fold in cheese if using.
  8. Spread chili into greased baking dish.
  9. Spread cornbread batter over chili evenly.
  10. Bake at 400°F for 20–25 min or until golden.
  11. Let cool and with green onions.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.