Chili Cornbread Casserole: Amazing 20-Min Bake

Name: Chili Cornbread Casserole: Amazing 20-Min Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pound ground beef (or turkey); 1 can (15 ounces) kidney beans, drained and rinsed; 1 can (15 ounces) black beans, drained and rinsed; 1 can (15 ounces) corn, drained; 1 can (28 ounces) diced tomatoes, undrained; 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 cup shredded cheddar cheese; 1 package (8.5 ounces) cornbread mix; 1 egg; 1/3 cup milk; 1 cup shredded cheese for topping (optional)

by inass sped

August 26, 2025

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Chili Cornbread Casserole has a special place in my heart, especially on those crisp autumn evenings when a warm, hearty meal is just what you need. I remember the first time I made this dish for my family; the aroma of simmering chili and sweet cornbread filled the entire house, making everyone rush to the kitchen. It’s the ultimate comfort food, a perfect blend of savory and sweet that’s surprisingly simple to pull off, making it an incredibly easy chili cornbread casserole for any weeknight. This delightful chili cornbread bake is so satisfying, bringing smiles to faces with every bite. Let’s get cooking!

Why You’ll Love This Chili Cornbread Casserole

This dish is a guaranteed hit for so many reasons:

Incredible Flavor: The combination of savory chili and sweet cornbread is pure comfort food bliss.
Quick Preparation: You can have this assembled and ready for the oven in about 20 minutes.
Budget-Friendly: Made with common pantry staples, it’s a meal that’s easy on your wallet.
Family Favorite: Even picky eaters love this comforting blend, making it a fantastic kid-friendly option.
Cheesy Delight: The melty cheddar cheese makes this cheesy chili cornbread casserole extra decadent.
Customizable: Easily adapt the spice level or add extra veggies to suit your taste.
Satisfying Meal: Packed with beans and protein, it’s a hearty and filling main course.
Crowd-Pleaser: This cheesy chili cornbread casserole is perfect for potlucks and gatherings.

Ingredients for Chili Cornbread Casserole

Gathering these ingredients is the first step toward making a truly hearty chili cornbread casserole. You’ll find that most of these are pantry staples, making this recipe incredibly accessible.

1 pound ground beef (or turkey) – a lean option works great for the chili base
1 can (15 ounces) kidney beans, drained and rinsed – these add a nice firmness and earthiness
1 can (15 ounces) black beans, drained and rinsed – for a creamy texture and deep flavor
1 can (15 ounces) corn, drained – adds a touch of sweetness and a pop of color
1 can (28 ounces) diced tomatoes, undrained – the liquid helps create a moist chili layer
2 tablespoons chili powder – the backbone of our chili flavor
1 teaspoon cumin – for that classic smoky depth
1 teaspoon garlic powder – essential for savory goodness
1 teaspoon onion powder – enhances the overall savory profile
1 cup shredded cheddar cheese – melts beautifully into the cornbread topping
1 package (8.5 ounces) cornbread mix – your shortcut to perfect cornbread
1 egg – helps bind the cornbread batter
1/3 cup milk – for moisture in the cornbread
1 cup shredded cheese for topping (optional) – extra cheese is always a good idea!

How to Make Chili Cornbread Casserole

Putting together this amazing cornbread chili casserole recipe is so straightforward, you’ll be amazed at how quickly you can create a comforting meal. Follow these simple steps, and you’ll have a delicious, layered casserole ready in no time.

Step 1: Preheat your oven to 400°F (200°C). While it heats up, lightly grease a 9×13-inch casserole dish. This ensures nothing sticks and makes serving a breeze.
Step 2: Grab a large skillet and brown the ground beef (or turkey) over medium heat. Break up the meat as it cooks until it’s no longer pink. Drain off any excess fat – this keeps the casserole from being too greasy.
Step 3: Now for the chili base! Stir in the drained and rinsed kidney beans, black beans, corn, and the undrained diced tomatoes. Add the chili powder, cumin, garlic powder, and onion powder. Let this amazing mixture simmer gently for about 5 minutes, allowing the flavors to meld beautifully. The aroma at this stage is incredible!
Step 4: Carefully spoon the savory chili mixture evenly into the bottom of your prepared casserole dish. This forms the rich, flavorful foundation of your chili cornbread bake.
Step 5: In a separate bowl, prepare the cornbread batter. Follow the instructions on your cornbread mix package, usually involving mixing the cornbread packet with the egg and milk.
Step 6: Gently pour the prepared cornbread batter over the chili layer. Spread it evenly with a spatula, making sure to cover all the chili without mixing it in. This creates that perfect layered effect crucial to a good cornbread chili casserole recipe.
Step 7: Sprinkle the 1 cup of shredded cheddar cheese evenly over the top of the cornbread batter. If you’re feeling extra cheesy, add the optional extra cup of cheese here too!
Step 8: Bake the entire chili cornbread casserole in the preheated oven for 25-30 minutes. You’re looking for the cornbread to be a beautiful golden brown and a toothpick inserted into the center to come out clean.
Step 9: Once baked, carefully remove the casserole from the oven. Let it rest for about 5-10 minutes before cutting into it. This resting period is key for the flavors to settle and makes it easier to serve neat slices.
Step 10: Cut your delicious Chili Cornbread Casserole into portions and serve warm. Enjoy every comforting bite!

Chili Cornbread Casserole: Amazing 20-Min Bake - Chili Cornbread Casserole Youll - additional detail

Pro Tips for the Best Chili Cornbread Casserole

Want to elevate your chili cornbread bake from good to absolutely amazing? I’ve picked up a few tricks over the years that make all the difference.

Don’t Skip the Simmer: Letting the chili mixture simmer for at least 5 minutes before layering allows the flavors to really deepen and meld together beautifully. This is a crucial step in creating that rich, savory base.
Cornbread Batter Consistency: Aim for a batter that’s thick but pourable, similar to pancake batter. If it seems too thick, add a splash more milk; if too thin, a tablespoon more cornbread mix should do the trick.
Resting is Key: Seriously, don’t cut into it immediately! Letting the casserole rest for 5-10 minutes after baking allows it to set. This makes for cleaner slices and prevents a soupy mess.
Spice Level Control: Adjust the chili powder and other spices to your preference. For a spicier kick, I sometimes add a pinch of cayenne or some finely diced jalapeño to the chili mixture.

What’s the secret to perfect Chili Cornbread Casserole?

The secret lies in building layers of flavor. Simmering the chili base with those aromatic spices and letting the cornbread batter rest briefly before baking ensures a moist, tender topping. It’s a simple technique that truly makes this the best chili cornbread casserole recipe.

Can I make Chili Cornbread Casserole ahead of time?

Absolutely! You can prepare the chili layer and the cornbread batter separately up to a day in advance. Store them covered in the refrigerator. When ready to bake, assemble the layers and bake as directed, adding a few extra minutes to the baking time if the chili is cold.

How do I avoid common mistakes with Chili Cornbread Casserole?

A couple of common pitfalls include overmixing the cornbread batter, which can make it tough, and cutting into the casserole too soon, leading to a messy presentation. Ensure your chili isn’t too watery, as this can make the cornbread soggy.

Best Ways to Serve Chili Cornbread Casserole

This amazing chili cornbread bake is a meal in itself, but serving it with a few extra touches truly elevates the experience. It’s the ultimate comfort food chili cornbread casserole that pairs wonderfully with simple sides that complement its rich flavors. I love serving it with a crisp green salad tossed with a light vinaigrette; the freshness cuts through the richness perfectly. Another fantastic option is a side of steamed green beans or corn on the cob, especially during the summer months. For a truly authentic feel, consider topping your slice with a dollop of sour cream, a sprinkle of fresh cilantro, or some sliced green onions.

Nutrition Facts for Chili Cornbread Casserole

When I’m making this chili cornbread bake, I like to have a general idea of what I’m serving up. Here’s a typical breakdown per serving, though remember this can vary based on the specific ingredients you use and how generous your portions are. It’s a hearty dish, so a little goes a long way!

Calories: Approximately 450-550 kcal
Fat: 25g
Saturated Fat: 10g
Protein: 25g
Carbohydrates: 40g
Fiber: 8g
Sugar: 9g
Sodium: 700mg

Nutritional values are estimates and may vary based on specific ingredients used.

Chili Cornbread Casserole: Amazing 20-Min Bake - Chili Cornbread Casserole Youll - additional detail

How to Store and Reheat Chili Cornbread Casserole

Leftovers of this delicious chili cornbread bake are almost as good as the original, and knowing how to store and reheat it properly ensures you can enjoy this comforting meal later. Once your chili cornbread casserole has cooled down completely, transfer any leftovers into an airtight container. You can keep it in the refrigerator for about 3 to 4 days. If you know you won’t get to it within that time, this casserole freezes beautifully! Wrap individual portions tightly in plastic wrap, then in foil, and store them in the freezer for up to 3 months. This makes it a fantastic option for a quick chili cornbread casserole meal on a busy night.

To reheat, you have a few options. For refrigerated leftovers, you can gently warm it in the microwave or oven at 350°F (175°C) until heated through. If reheating from frozen, it’s best to thaw it overnight in the refrigerator first. Alternatively, you can reheat frozen portions directly in a 350°F (175°C) oven, though it will take longer, about 30-40 minutes, until it’s hot all the way through.

Frequently Asked Questions About Chili Cornbread Casserole

What is chili cornbread casserole?

A chili cornbread casserole is a delightful layered dish where a savory, spiced chili forms the base, topped with a sweet, tender cornbread batter. It’s a classic American comfort food, perfect for a hearty meal that combines the best of both worlds. Many people love it because it’s a one-dish wonder that’s both filling and flavorful, making it a go-to for busy families. For more delicious recipes, check out our recipes section.

Can I use different kinds of beans in this chili cornbread bake?

Absolutely! While kidney and black beans are traditional, feel free to experiment. Pinto beans, cannellini beans, or even chickpeas work wonderfully in this chili cornbread bake. Just make sure to drain and rinse them well before adding them to the chili mixture to avoid a mushy texture.

How do I make a spicier version of this cornbread chili casserole recipe?

To amp up the heat in your cornbread chili casserole recipe, I recommend adding some finely diced jalapeños or serrano peppers to the chili mixture along with the onions and spices. You can also stir in a pinch of cayenne pepper or a dash of your favorite hot sauce. For a milder spice, just reduce the chili powder slightly. If you enjoy spicy dishes, you might also like our jalapeno buffalo chicken casserole.

What are good toppings for chili cornbread casserole?

The beauty of a chili cornbread casserole is its versatility with toppings! I often add a sprinkle of shredded cheddar or Monterey Jack cheese right on top of the cornbread before baking for extra gooeyness. After baking, cool dollops of sour cream, a sprinkle of fresh chopped cilantro, diced green onions, or even some crushed tortilla chips are fantastic additions that add texture and flavor.

Variations of Chili Cornbread Casserole You Can Try

This recipe is fantastic as is, but I love getting creative and trying new twists on my favorite dishes. Here are a few ways you can switch up your chili cornbread bake to keep things exciting!

Vegetarian Delight: Skip the ground beef and load up on extra beans like pinto or cannellini beans. Add sautéed bell peppers, zucchini, or corn for a hearty, meat-free meal. This makes for a wonderful vegetarian chili cornbread casserole that’s just as satisfying.
Spicy Kick: If you love a little heat, this variation is for you! Amp up the spice by adding finely diced jalapeños or serrano peppers to the chili mixture. A pinch of cayenne pepper or a dash of your favorite hot sauce will transform this into a deliciously spicy chili cornbread bake.
Chicken Chili Twist: Swap the ground beef for shredded cooked chicken or ground chicken. This offers a lighter protein option while still delivering that classic chili flavor. It makes for a great chicken chili cornbread casserole that’s perfect for using up leftover chicken.
Skillet Supper: For an even quicker cleanup, try making this as a chili cornbread skillet casserole. Prepare the chili in an oven-safe cast-iron skillet, then pour the cornbread batter directly over it and bake.