If you’re craving a comforting, hearty dinner that brings together the smoky flavors of chili with the golden goodness of cornbread, this Cornbread Chili Casserole Recipe is exactly what you need. It’s a delightful one-dish meal that layers a rich, savory chili base with fluffy cornbread topping, all baked to bubbling perfection. Whether you want a cozy family dinner or something easy for a crowd, this casserole combines simple ingredients into an unforgettable flavor-packed dish.
Ingredients You’ll Need
This Cornbread Chili Casserole Recipe relies on straightforward ingredients that each play a pivotal role in delivering flavor, texture, and color. The combination of beef, beans, and tomatoes creates that classic chili heartiness, while the cornbread topping brings a tender, slightly sweet contrast that ties everything together beautifully.
- Olive oil: Used to brown the ground beef and adds a subtle fruity depth.
- Ground beef (1 pound): The meaty base that makes this chili satisfyingly substantial.
- Chili beans (1 can, 15 oz, drained): Adds a creamy, tender texture and classic chili flavor.
- Diced tomatoes (1 can, 14.5 oz): Lends acidity and brightness that balances the richness.
- Chili seasoning mix (1 packet): Packs in robust spices creating that signature chili zip.
- Jiffy cornbread mix (1 box): Convenience meets fluffy, crumbly cornbread perfection.
- Milk (1/4 cup): Moistens the cornbread batter for tender results.
- Egg (1): Binds the cornbread together with a light crumb.
- Shredded cheddar cheese (1 cup): Divided between the batter and topping for gooey, melty richness.
How to Make Cornbread Chili Casserole Recipe
Step 1: Preheat and Brown the Beef
Start by preheating your oven to 375°F (190°C), so it’s ready when the casserole is assembled. Heat olive oil in a large skillet over medium heat, then add the ground beef. Cook until it’s nicely browned and no longer pink, around 6 to 8 minutes. This caramelization gives your chili a deep, savory flavor that’s the foundation of this dish.
Step 2: Build the Chili
Once your beef is browned, stir in the drained chili beans, diced tomatoes with their juice, and the chili seasoning mix. Allow the mixture to simmer gently for about 10 minutes, letting the flavors meld together and thicken slightly. This step ensures your chili is rich, hearty, and bursting with spice before it hits the oven.
Step 3: Prepare the Cornbread Batter
While the chili simmers, grab a separate bowl to prepare your cornbread. Combine the Jiffy mix with milk, egg, and half of the shredded cheddar cheese. Mixing the cheese into the batter adds extra gooey pockets of flavor baked right into the cornbread, elevating the usual topping into something extraordinary.
Step 4: Layer and Bake
Grease a 9×13-inch baking dish generously — this helps the casserole release easily and keeps the crust intact. Pour in the chili mixture evenly across the bottom, then spoon the cornbread batter on top, spreading it carefully. Finish by sprinkling the remaining cheddar cheese over the cornbread. Pop the dish into your preheated oven and bake for 25 to 30 minutes, or until the cornbread is golden and a toothpick inserted comes out clean.
Step 5: Let it Rest and Serve
Once baked, give your Cornbread Chili Casserole Recipe a 5-minute rest outside the oven. This brief wait lets flavors settle and the casserole firm up a bit, making it easier to slice and serve. Then scoop out generous portions and get ready for the ultimate comfort food feast.
How to Serve Cornbread Chili Casserole Recipe
Garnishes
Elevate your serving game by topping individual portions with dollops of sour cream, fresh chopped cilantro, or sliced green onions. A little shredded lettuce or diced avocado on the side adds freshness and creaminess that contrasts beautifully with the warm, spicy flavors of the casserole.
Side Dishes
This dish is filling on its own, but pairing it with a crisp side salad or steamed veggies like corn or green beans brings some lightness to balance the meal. Warm, crusty bread or tortilla chips work well too, perfect for scooping up any leftover chili goodness.
Creative Ways to Present
For a fun twist, serve this casserole in individual ramekins for a personal touch at dinner parties or family gatherings. Another idea is layering it in a clear glass baking dish so guests can admire the colorful contrast between the chili and cornbread layers before digging in.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cornbread Chili Casserole Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal even more delicious.
Freezing
You can freeze this casserole before baking by covering it tightly with plastic wrap and foil, then freezing for up to 2 months. When ready to enjoy, bake it directly from frozen, adding extra time to ensure it’s heated through.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warm and bubbly, usually about 15-20 minutes. Using the oven keeps the cornbread crust delightfully crisp, unlike microwaving which can make it soggy.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works great for a leaner twist while still absorbing the chili seasoning well. Just cook it thoroughly in the skillet before moving to the next step.
Is this Cornbread Chili Casserole Recipe spicy?
The spice level largely depends on the chili seasoning mix you choose. If you prefer milder flavors, pick a mild pack or reduce the amount you add. For more heat, consider adding fresh jalapeños or hot sauce.
Can I make this casserole vegetarian?
Yes! Simply omit the ground beef and add extra beans or vegetables like bell peppers, zucchini, and corn to bulk it up. Use vegetable broth if your chili mix calls for it, and it’s just as satisfying.
What’s the best cheese to use?
Sharp cheddar is my top pick for its sharp taste and excellent melting quality, but feel free to experiment with Monterey Jack or a blend of cheeses for different flavor profiles.
Can I prepare the chili part ahead of time?
Definitely! You can cook the chili base a day before, then refrigerate it. When ready, just assemble with the cornbread batter and bake, saving some prep time on a busy day.
Final Thoughts
This Cornbread Chili Casserole Recipe is one of those cozy meals that feels like a warm hug on a plate. It’s simple to make, bursting with comforting flavors, and perfect for any night you want a fuss-free yet impressive dinner. I can’t wait for you to try it and make it a new favorite in your home!
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Cornbread Chili Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Cornbread Chili Casserole is a hearty and comforting dish perfect for a family dinner. It features a savory chili beef base topped with a cheesy cornbread crust, baked to golden perfection. Combining simple ingredients like ground beef, chili beans, diced tomatoes, chili seasoning, and Jiffy cornbread mix, it’s an easy-to-make casserole that delivers layers of flavor and satisfying textures in just 45 minutes.
Ingredients
Chili Mixture
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 can (15 oz) chili beans, drained
- 1 can (14.5 oz) diced tomatoes
- 1 packet chili seasoning mix
Cornbread Topping
- 1 box Jiffy cornbread mix
- 1/4 cup milk
- 1 egg
- 1 cup shredded cheddar cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for the casserole baking.
- Cook Ground Beef: In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, about 6-8 minutes, stirring occasionally to break it apart.
- Simmer Chili Mixture: Stir in the drained chili beans, diced tomatoes, and chili seasoning mix into the browned beef. Let it simmer gently for 10 minutes to blend the flavors.
- Prepare Cornbread Batter: In a separate bowl, mix the Jiffy cornbread mix with milk, egg, and half of the shredded cheddar cheese until just combined.
- Assemble Casserole: Grease a 9×13-inch baking dish. Layer the chili mixture evenly on the bottom, then pour the cornbread batter over the chili spreading it carefully.
- Add Cheese and Bake: Sprinkle the remaining shredded cheddar cheese evenly on top of the cornbread batter. Bake in the preheated oven for 25-30 minutes or until the cornbread is golden brown and fully cooked through.
- Cool and Serve: Remove the casserole from the oven and let it cool for about 5 minutes before slicing and serving.
Notes
- Use lean ground beef to reduce fat content if preferred.
- Drain the chili beans well to avoid excess moisture in the casserole.
- You can substitute canned diced tomatoes with fresh tomatoes for a fresher flavor.
- For extra spice, add a dash of cayenne pepper or chopped jalapeños to the chili mixture.
- If you prefer a thicker chili, simmer it uncovered to reduce excess liquid before topping with cornbread.
- Letting the casserole cool slightly makes it easier to slice and serve.
