Cornbread Chili Casserole

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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 topping. 

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 where there’s just not much time?

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MORE CASSEROLE RECIPES:
Cheeseburger Casserole | Tatertot Casserole

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Ingredients for Cornbread Chili Casserole

You will need:

Chili

• 1 pound lean ground beef
• 1 small yellow onion
• 1 tablespoon fresh minced garlic
• 14.5 ounce can petite diced tomatoes in juice
• 1/2 teaspoon chili powder
• 2 teaspoons ground cumin 
• 2 teaspoons oregano leaves
• 1 teaspoon black pepper
• 2 teaspoons kosher salt
• 11 ounce can Mexicorn, do not drain
• 15.25 ounce can black beans, drained and rinsed
• 15.5 ounce can dark red kidney beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 1 green onion, sliced thin (optional garnish)
• 1 tablespoon fresh cilantro, chopped (optional garnish)

Cornbread Base

• 2 6-ounce packets of cornbread and muffin mix. Prepare according to the packet directions. Or you can use the cornbread of your choice. I do not recommend using sweet cornbread, but it is up to your taste.

Substitutions and Additions

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

Mexicorn: To swap out the Mexicorn, simply use some frozen corn and some red and green bell peppers. Defrost them and add them to the recipe.

How to Make This Cornbread Chili Casserole Recipe 

STEP ONE: In a 5 quart stockpot over medium-high heat and using a large wooden spoon to stir, brown the ground beef and onions until beef is completely cooked and the onions are translucent. Drain off any excess grease and return to the stockpot.

STEP TWO: Reduce the heat to medium and add the garlic. Stir often to keep the garlic from burning. Cook for 1 to 2 minutes.

STEP THREE: Stir in the diced petite tomatoes, do not drain the juice. 

STEP FOUR: Stir in the chili powder, ground cumin, dried oregano leaves, black pepper, and kosher salt. Continue stirring until all the ingredients are well combined. Continue to cook for 5 minutes.

STEP FIVE: Add the rinsed and drained black beans, dark red kidney beans, and the Mexicorn. Stir until the beans and corn are combined. Reduce the heat to low and simmer for 5 more minutes.

STEP SIX: While the chili is simmering, preheat the oven to 375 degrees and lightly spray a 9×13 baking dish with nonstick spray. 

STEP SEVEN: Prepare the cornbread packets according to the directions. Pour the cornbread batter into the prepared baking dish. Using a silicone spatula, spread the cornbread evenly on the bottom and up a bit up the sides of the baking dish. 

STEP EIGHT: Remove the chili from the stovetop and carefully ladle the chili on top of cornbread.

STEP NINE: Bake for 20 minutes.

STEP TEN: Remove from the oven and sprinkle with the shredded cheese.

STEP ELEVEN: Return to the oven and bake for another 5 minutes or until the cornbread is lightly golden and the cheese is completely melted.

STEP TWELVE: Remove the casserole from the oven and evenly sprinkle the sliced green onion and cilantro over the top of the casserole. Serve while the casserole is hot.

Storage

IN THE FRIDGE: You can store leftovers in the fridge once they have cooled down. Put it in an airtight container and use it within 3 to 4 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 cornbread mix so is budget-friendly and can be created even if you don’t have a lot of time.

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