Chili Cornbread Casserole: Hearty Chili Under a Golden Cornbread Top

Chili Cornbread Casserole layers everything into one baking dish: a seasoned beef and bean chili on the bottom, a blanket of melted cheese, and a golden cornbread topping baked right on top. Cut into squares, each serving gets a little of all three layers, which is exactly why this dish works so well for family dinners and casual gatherings. It is filling, it reheats well, and it needs no side dish to feel complete.

If you like chili dinners, try our Slow Cooker Beef Chili for a classic slow-cooked version, and our White Chicken Chili for a lighter chili with chicken and white beans.

Why This Recipe Works

• The chili bakes under the topping, so its flavors deepen while the cornbread bakes on top.
• Cheese between the layers melts into the chili and helps the topping stay in place when served.
• The cornbread topping absorbs a little chili at its base while staying golden and tender on top.
• One dish serves eight, which makes it practical for a crowd or for planned leftovers.

Ingredients

• 1.5 lb (680 g) ground beef
• 1 onion, diced (about 1 cup / 150 g)
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 can (15 oz / 425 g) kidney beans, drained and rinsed
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• Salt and black pepper, to taste
• 1 1/2 cups (170 g) shredded cheddar cheese, divided
• 1 box (8.5 oz / 240 g) cornbread mix
• 1 egg
• 1/3 cup (80 ml) milk
• 1 can (8.25 oz / 235 g) cream-style corn (optional, for a moister topping)
• Sliced green onions, for serving

(full list in card)

How to Make Chili Cornbread Casserole

Step 1: Make the chili

Brown the ground beef with the onion and bell pepper in a large skillet over medium-high heat, breaking it into crumbles, until no pink remains. Drain off excess fat, stir in the garlic, chili powder, cumin, and paprika, and cook for 1 minute. Stir in the crushed tomatoes and both beans, season with salt and pepper, and simmer for 15 minutes.

Step 2: Assemble the casserole

Heat the oven to 375 F (190 C). Spread the chili in a greased 9 x 13 inch (23 x 33 cm) baking dish. Sprinkle 1 cup of the cheddar evenly over the chili.

Step 3: Add the cornbread topping

Prepare the cornbread mix with the egg, milk, and cream-style corn if using, following the package directions for batter. Spoon the batter over the chili and spread it gently to the edges, then sprinkle with the remaining cheddar.

Step 4: Bake and rest

Bake for 35 to 40 minutes, until the cornbread is golden and a toothpick inserted into the topping comes out clean. Let the casserole rest for 10 minutes before cutting into squares, and serve with sliced green onions.

Tips

• Simmer the chili until it is thick, not soupy, so the topping bakes through instead of sinking.
• Spread the batter gently; pressing hard pushes it into the chili and makes the layers uneven.
• Tent the dish loosely with foil if the topping browns before the center is set.
• Resting the casserole before cutting keeps the squares neat and the layers visible.

Storage

Cool leftovers completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a 350 F (175 C) oven until steaming hot. Freeze baked portions for up to 2 months, wrapped well, and thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make the chili ahead?

Yes. Cook the chili a day ahead and refrigerate it. Reheat it until hot, then assemble and bake as directed, adding 5 minutes to the baking time if the chili goes into the dish cold.

Can I use homemade cornbread batter instead of a mix?

Yes. Any cornbread batter that makes about 2 cups works here. Pour it over the chili the same way and bake until golden and set in the center.

Is this dish spicy?

It is mildly spiced as written. For more heat, add a diced jalapeno with the bell pepper or a pinch of cayenne to the chili. For less heat, reduce the chili powder to 1 tablespoon.

Can I make it vegetarian?

Yes. Replace the beef with an extra can of beans and 1 cup of diced sweet potato or butternut squash, simmered in the chili until tender, and use vegetable broth to loosen the mixture if needed.