Cornbread Chili Casserole

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

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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?

Cornbread Chili Casserole Ingredients

How To Make This Cornbread Chili Casserole Recipe

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.

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. 

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.

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.

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

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.

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

How To Serve

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.

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Storage

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.

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.

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Cornbread Chili Casserole

5 from 1 vote

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

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 10

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Ingredients

  

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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

Calories: 87kcal | Carbohydrates: 4g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 584mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 163IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg

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