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Chili cornbread casserole topped with a dollop of sour cream

Chili Cornbread Casserole

Chili cornbread casserole is one of those simple feel-good comfort food meals that easily feeds a crowd and fills them with a warm fervent glow.
Course Main Course
Cuisine American, Mexican
Keyword Chili Cornbread Casserole, Chili Cornbread Casserole Recipe, How Do I make Chili Cornbread Casserole Recipe, How to make Chili Cornbread Casserole Recipe
Prep Time 15 minutes
Cook Time 52 minutes
Total Time 1 hour 7 minutes
Servings 6 -8 servings
Calories 981kcal
Author Kathleen



  • 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.
    How to make Chili cornbread casserole, browning the meat
  • 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.
    How to make Chili cornbread casserole, adding spices
  • 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.
    How to make Chili cornbread casserole, transferred the chili mixture in the casserole 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.
    How to make Chili cornbread casserole, spreading the cornbread mixture
  • Let sit for 10 minutes. Serve with sour cream, and green onion.
    Chili cornbread casserole topped with a dollop of sour cream


Serving: 1serving | Calories: 981kcal | Carbohydrates: 89g | Protein: 45g | Fat: 51g | Saturated Fat: 19g | Cholesterol: 188mg | Sodium: 2352mg | Potassium: 1358mg | Fiber: 15g | Sugar: 25g | Vitamin A: 1672IU | Vitamin C: 10mg | Calcium: 267mg | Iron: 11mg