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!
Let’s make a delicious casserole!
- Delicious homemade Chili
- Family favorite
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!
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!
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.
- 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.
- Chicken Broccoli Rice Casserole
- Chicken And Rice Casserole
- Cabbage Roll Casserole
- Dorito Casserole
- Ham Casserole
Chili Cornbread Casserole
- 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
- 2 (8.5) ounce packages Jiffy Corn Muffin Mix
- 2 large eggs
- 2 teaspoons sugar
- 2/3 cups milk
- sour cream
- green onion, thinly sliced
- 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.
- 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.