Cornbread Chili Casserole

Name: Chili Casserole Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: ½ pound lean ground beef; 1 cup finely diced sweet yellow onion; 1 tablespoon fresh minced garlic; 14.5 ounces diced tomatoes with juice; 6 ounces tomato paste; ½ cup beef broth; 15.25 ounces southwest corn (with poblano and red peppers), (with juice); 15.25 ounces black beans, (drained and rinsed); 1 tablespoon fresh chopped cilantro ((plus 2 teaspoon for optional garnish)); 2 teaspoons ground cumin; 2 teaspoons dried oregano; 2 teaspoons kosher salt; 1 teaspoon cracked black pepper; ½ teaspoon chili powder; ½ cup Colby Jack shredded cheese; 13 ounces cornbread mix ((two 6.5-ounce packages)); 1¼ cup milk, (or water)

This cornbread chili casserole is packed with favorite chili flavors for a filling take on the classic Mexican recipe.

Jump to Recipe

Prep Time25

Cook Time30

Total Time55

Servings

Table of Contents

Chili and Cornbread Casserole ingredients
How to make Chili Cornbread Casserole
How to serve this Chili Cornbread Bake
How to store Chili Casserole
You will love this Chili and Cornbread Casserole
More Recipes You’ll Love
JUMP TO RECIPE

If you love to serve cornbread with your chili, you’ll love this cornbread chili casserole. It is ready in less than an hour and creates a Mexican-inspired casserole with a delicious cornbread layer on the bottom and spicy, hearty chili piled on top.

If you want to try making your cornbread from scratch, check out this easy cornbread recipe. And for an alternative to a casserole with chili, why not try making Instant Pot chili for those nights when you are in a hurry?

close up shot of a plate of Cornbread Chili Casserole

Chili and Cornbread Casserole ingredients

You’ll need:

Chili

½ pound lean ground beef
1 cup finely diced sweet yellow onion
1 tablespoon fresh minced garlic
1 (14.5-ounce) can diced tomatoes in juice
1 (6-ounce) can tomato paste
½ cup beef broth
1 (15.25-ounce) can southwest corn (with poblano and red peppers), with juice
1 (15.25-ounce) can black beans, drained and rinsed
1 tablespoon fresh chopped cilantro (+ 2 teaspoon for optional garnish)
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons kosher salt
1 teaspoon cracked black pepper
½ teaspoon chili powder
½ cup Colby Jack shredded cheese

Cornbread

2 (6.5-ounce) package cornbread mix
1¼ cup milk (or water)

Chili Casserole Recipe substitutions and additions

COLBY JACK CHEESE: If you don’t have any Colby Jack cheese, swap this for any other cheese that melts well such as cheddar cheese, Monterey Jack, or mozzarella.

DICED TOMATOES: You can substitute the diced tomatoes with Rotel for a spicy alternative.

SPICY: You can add diced jalapeños to the cornbread for another even spicier version.

CORNBREAD: You can use any type of cornbread, but I do not recommend using a sweet version, like Jiffy cornbread mix.

CHILI: Homemade chili is the best in this beef chili cornbread bake but if you are in a hurry, canned chili also works for this chili bake recipe.

How to make Chili Cornbread Casserole

PRO TIP:

This recipe would be a great way to use up leftover chili that you have in your freezer. You could thaw it out, heat it up and spoon it on top of the cornbread before baking.

STEP ONE: In a 5 to 6 quart stockpot over medium-high heat, add the ground beef, diced onion, and garlic. Cook uncovered, stirring often until the onions are translucent and the ground beef is cooked through and no longer pink.

Cornbread Chili Casserole process shot of beef, onion, and garlic cooked in a pot

STEP TWO: Add the diced tomatoes with juice.

STEP THREE: Using a small bowl, whisk together the tomato paste and beef broth until smooth. Add to the stockpot.

Cornbread Chili Casserole process shot of tomato paste and beef broth added to the pot

STEP FOUR: Add the corn with juice, black beans, 1 tablespoon chopped cilantro, cumin, oregano, salt, pepper, and chili powder. Bring to a low boil and reduce to a simmer. Cook uncovered for 10 minutes.

PRO TIP:

Make sure to stir frequently so that nothing burns to the bottom of the pot.

Cornbread Chili Casserole process shot of ingredients in the pot

For the Cornbread

STEP ONE: Preheat the oven to 375°F. Generously spray a 9×13 baking dish with cooking spray. Set it aside.

STEP TWO: Using a medium bowl, whisk together the cornbread mix and milk. Pour the cornbread batter into the prepared baking dish.

Cornbread Chili Casserole process shot of cornbread mixture poured into a baking pan

STEP THREE: Spoon chili into the center of the unbaked cornbread.

Cornbread Chili Casserole process shot of chili mixture poured on top of the cornbread mixture

STEP FOUR: Sprinkle the top of the chili with the shredded cheese.

STEP FIVE: Bake for 25 to 30 minutes, or until the cornbread is golden.

Cornbread Chili Casserole process shot after casserole is baked

STEP FIVE: Remove from the oven and garnish with 2 teaspoons of chopped cilantro. Serve while hot.

How to serve this Chili Cornbread Bake

This chili casserole is hearty and filling and perfect for a quick weeknight meal. Add a fresh Caesar salad on the side for extra greens and your whole family will gobble it all up.

MORE CASSEROLE RECIPES

Casserole Ideas

Southern Corn Casserole

Casserole Ideas

How to Make Tater Tot Casserole

How to store Chili Casserole

IN THE FRIDGE: You can store leftovers of this delicious casserole in the fridge once they have cooled down. Cover casserole dish with plastic wrap or put it in an airtight container and use it within 3 days.

IN THE FREEZER: Don’t freeze the entire meal but you can freeze the chili once it is cooked. Let it cool down and store in airtight containers for up to 3 months. Then defrost it, warm it up, and continue with the rest of the recipe.

close up overhead shot of a baking dish full of Cornbread Chili Casserole

You will love this Chili and Cornbread Casserole

This chili and cornbread casserole is a simple recipe that will fill up the whole family. It uses a corn muffin mix to create a delicious layer of cornbread which is topped with savory chili and cheese for the ultimate comfort food.

Cornbread Chili Casserole FAQs

Can I freeze this casserole?

This chili cornbread casserole recipe is best made fresh. You can make the chili ahead of time and freeze it. Once you are ready to enjoy this recipe, you can make the cornbread and add your thawed chili on top.

Can I make homemade cornbread instead of using the package?

If you prefer to use homemade cornbread, you certainly can. Just make the batter and pour it into the base of the dish before adding the chili and cheese.

Can I use canned chili in this recipe?

Homemade or canned chili would both be delicious in this casserole. If you want to save time, you can use canned chili if you’d like.

Why do people eat cornbread with chili?

People often eat cornbread with chili as the sweetness of the bread balances out the spiciness of the chili.

What adds the most flavor to chili?

The addition of cinnamon gives chili great flavor along with cumin, chili powder, and paprika.

More Recipes You’ll Love

Chili Casserole Recipe

5 from 4 votes

This cornbread chili casserole is packed with favorite chili flavors for a filling take on the classic Mexican recipe.

Prep Time 25

Cook Time 30

Total Time 55

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

Chili

½ pound lean ground beef
1 cup finely diced sweet yellow onion
1 tablespoon fresh minced garlic
14.5 ounces diced tomatoes with juice
6 ounces tomato paste
½ cup beef broth
15.25 ounces southwest corn (with poblano and red peppers), with juice
15.25 ounces black beans, drained and rinsed
1 tablespoon fresh chopped cilantro (plus 2 teaspoon for optional garnish)
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons kosher salt
1 teaspoon cracked black pepper
½ teaspoon chili powder
½ cup Colby Jack shredded cheese

Cornbread

13 ounces cornbread mix (two 6.5-ounce packages)
1¼ cup milk, or water

Instructions

Chili

Using a 5 to 6 quart stockpot over medium-high heat, add the ground beef, diced onion, and garlic. Cook uncovered, stirring often until the onions are translucent and the ground beef is cooked through and no longer pink.
Add the diced tomatoes with juice.
Using a small mixing bowl, whisk together the tomato paste and beef broth until smooth. Add to the stockpot.
Add the corn with juice, black beans, 1 tablespoon chopped cilantro, cumin, oregano, salt, pepper, and chili powder. Bring to a low boil and reduce to a simmer. Cook uncovered for 10 minutes.

Cornbread

Preheat the oven to 375°F. Generously spray a 9×13 baking dish. Set it aside.
Using a medium-sized mixing bowl, whisk together the cornbread mix and milk. Pour into the prepared baking dish.
Ladle the chili into the center of the unbaked cornbread. Sprinkle with the shredded cheese.
Bake for 25 to 30 minutes, or until the cornbread is golden.
Remove from the oven and garnish with the 2 teaspoons of chopped cilantro. Serve while hot.

Notes

This recipe would be a great way to use up leftover chili that you have in your freezer. You could thaw it out, heat it up and spoon it on top of the cornbread before baking.
Make sure to stir the chili frequently so that nothing burns to the bottom of the pot.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Chili Cornbread Bake