Chili cornbread casserole recipe is one of those yummy feel-good meals that bring my hungry stampede to the dinner table….and sends them away happy! It’s pretty easy to whip up and it tastes like a million bucks. Plus, it’s made with wholesome, easy to find ingredients.
Imagine an easy homemade chili loaded with beef, aromatics, just the right blend of spices, beans, then all topped with a delicious golden cornbread top. Two of my favorite foods combined in one dish. Yum+Yum=a happy family and an even happier mama! This one is in our regular dinner rotation!!
I have to confess I love casseroles and serve them often! I think they’re totally underrated and there is a real art to a truly yummy casserole! Want to try a few of my other favorites?
My breakfast casserole (often served for dinner!) is an amazing strata that’s flavor combo is off the charts delicious. My son’s favorite all-time meal is my hamburger casserole – in fact, our entire extended family still calls it Kyle’s casserole!
You know you can’t miss with chicken divan and my recipe is a fool-proof winner. Chile Relleno casserole brings you all the flavor of the dish without any frying or frying mess!
Let’s make a delicious casserole!
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What I Love About This Chili Cornbread Casserole Recipe
- Delicious homemade Chili
- Cornbread
- Family favorite
Chili Cornbread Casserole Recipe Notes
One of the best things about this chili cornbread casserole recipe is that the oven does all the heavy lifting, and it feeds a hungry crowd. It brings back fond memories of chili cornbread pie or the chili cornbread skillet my mom used to make. Since this is more of a Jiffy chili cornbread casserole, it’s scrumptious and cost-effective!
Chili – You’ll see that the chili portion of this recipe is heavy on the spices and aromatics (most are). Don’t skip that extra 1-2 minute step of cooking the spices. It totally wakes up the flavor of your chili and makes it a lot more flavorful!
Dried spices can tend toward dull bitterness but a quick toast over medium heat totally perks them up. Be sure to stir continuously because dried spices are easily burned.
Salsa – The salsa makes a nice addition to the chili and gives it a refreshing little kick. Any brand will work, so use your favorite. Here’s my go-to salsa.
Cornbread – The extra little bit of sugar in the cornbread gives it a nice, sweet flavor that marries well with the savory kick of the chili mixture underneath. I just spread a thin layer of the batter and bake it until it starts to brown on top.
Size of Casserole Dish – This recipe needs to be baked in a deep 9X13 dish. A standard pyrex 9X13 might be a problem. My sister, Christine, told me that pyrex has come out with a new deeper version. I have only seen it available at Target. Have any of you seen it anywhere else? Has anyone bought it yet?
How Long Can You Keep This In The Fridge?
Your chili cornbread casserole recipe will stay fresh and yummy in the fridge for up to 3-4 days. You can transfer to an airtight container, but I find it easier to wrap it up tightly with plastic wrap, depending on how much is left.
Can You Freeze This Chili Cornbread Casserole Recipe?
Yes! Chili cornbread casserole recipe freezes (and thaws) really well. Just let it cool completely before double wrapping in cling wrap.
I typically cover mine tightly with foil as well. If you’re planning on freezing, you may want to use a disposable pan, so your good casserole dish isn’t stuck in the freezer.
Like any leftover casseroles, this recipe can be stored in the freezer for 2-3 months.
Just slow thaw in the fridge overnight and toss it in the oven for a few minutes to reheat.
Make Ahead Tips
If you’re a prepper, I totally get it! You can always pre-make the chili and keep it in the fridge overnight. All the flavors really marry and form an intensely cohesive flavor profile.
You could also freeze the chili until you’re ready to make your casserole. Just stick it in the fridge to thaw the night before you want to throw everything together. Easy Peasy!
Serving Recommendations
There are so many delicious ways to serve chili cornbread casserole, it’ll make your head spin. I like to garnish with sour cream and add some tortilla chips on the side.
It also pairs well with Mexican corn salad or a cold strawberry salad. You’ll send their taste buds into overdrive!
Recipe Variations
- Use rotisserie chicken. Grab a rotisserie and turn it into chicken chili or change things up and go with chicken tortilla casserole. Dorito chicken casserole is another scrumptious option.
- Add sweet corn. Sweet corn is awesome in this recipe or you can turn it into Mexican chicken casserole with a few little substitutions.
More Dinner Casserole Recipes
- Chicken Broccoli Rice Casserole
- Chicken And Rice Casserole
- Cabbage Roll Casserole
- Dorito Casserole
- Ham Casserole
- John Wayne Casserole
Chili Cornbread Casserole
Ingredients
Chili
- 2 pounds ground beef
- vegetable oil, as needed
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 1 medium jalapeno, seeded, ribs removed, and chopped
- 1 1/4 teaspoons salt
- 1/2 teaspoons black pepper
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon oregano
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 1/2 cups salsa
- 1 can chili beans with chili gravy NOT drained
- 1 can pinto or black beans, rinsed and drained
- 1/4 teaspoon sugar
Cornbread
- 2 (8.5) ounce packages Jiffy Corn Muffin Mix
- 2 large eggs
- 2 teaspoons sugar
- 2/3 cups milk
Topping
- sour cream
- green onion, thinly sliced
Instructions
Chili:
- Preheat oven to 350 degrees.
- In a large skillet over medium-high heat, cook and crumble ground beef in 2 batches. Cook until there is no longer any pink in the meat. Transfer to a paper towel-lined plate. Remove and discard all but 2 tablespoons of the fat in the skillet. If you do not have 2 tablespoons, add vegetable oil.
- Turn the heat to medium-low and saute the onion, garlic, and jalapeño, stirring often, until soft, about 5-7 minutes. Sprinkle salt, pepper, cumin, coriander, oregano and chili powder, and smoked paprika, over softened vegetables. Continue to cook for 1-2 minutes, stirring constantly so spices don't burn, until spices are fragrant.
- Stir in the salsa, chili beans, and their juices, pinto or black beans, and sugar; simmer for 5-7 minutes. Pour into a 9 X13 inch baking dish.
Cornbread:
- In a large bowl, mix together the corn muffin mix, eggs, sugar, with milk. Spread it thinly over the chili mixture. Bake until the edges of the topping are golden, 30 to 35 minutes.
- Let sit for 10 minutes. Serve with sour cream, and green onion.
OMG!!!
This was a hit in my house.
I actually used chopped steak instead of ground beef. Very hearty. Very tasty.
In addition to the salsa, I cut up 4 small tomatoes on the vine. The only other thing I would have done differently is to use 3 boxes of Jiffy cornbread. The cornbread is such a great topper. More would have been great.
Hi! That’s so cool! Thank you for sharing your version, that’s a winner. 🙂
We love this chili!!
Thanks, Alex!
They have some deep dishes at Amazon, but they are pretty pricey. Walmart has some that are a little less.
Looking forward to making this!
Esther Thurman
Enjoy, Esther! Let us know how it turns out 🙂 <3