You’re stuck in a dinner rut, aren’t you? My Chili Cornbread Casserole is about to pull you out spicy, cheesy. So simple you’ll wonder why you didn’t try it sooner. I whipped this up one chilly night when I needed comfort food fast, and now it’s my family’s favorite quick fix.
It’s not just any Chili Recipe With Cornbread. It’s a one-skillet wonder that’s perfect for busy weeknights or lazy weekends. This stovetop-to-oven dish comes together in about 45 minutes, making it your new go-to when you want something warm and satisfying.
Why You’ll Love This Recipe
This Chili Cornbread Casserole is about to rock your world. Here’s why it’s awesome:
- Spicy kick: Chili with a punch. Love that heat.
- Cheesy top: Cornbread and cheddar. Pure magic.
- One pan: Less cleanup. Who doesn’t want that?
- Filling fast: Beef and beans. Keeps you full.
- Crunchy crust: Cornbread topping. Beats plain chili any day.
Best Chili Cornbread Casserole Recipe You Need
What makes this Chili Cornbread Casserole the best? It’s my no-stress spin on two classics—chili and cornbread—in one killer dish. That night I made it? I was tired, the fridge was half-empty, and I had a random box of cornbread mix.
I threw some beef and spices in a skillet, topped it with batter, and baked it. Boom. A Cornbread Skillet Casserole that’s spicy, cheesy, and way better than eating them separate. You’ll see why it’s my Chili And Cornbread Casserole obsession.
Ingredients For Chili Cornbread Casserole
Here’s what you need for this Chili Cornbread Casserole. Everyday stuff—let’s dig in.
Chili Base
- Cooking spray: Keeps it from sticking. A must.
- 1 pound lean ground beef: The meaty backbone. Lean keeps it lighter.
- 1 small yellow onion, diced (1 cup): Adds sweet bite. Dice it small.
- 3-4 garlic cloves, minced (1 ½ tablespoons): That garlicky punch. Don’t skimp.
- 1 small bell pepper, any color, diced (1 cup): Color and crunch. Pick your fave.
- 1 small jalapeño, diced (seeds and membranes removed for less heat): Spicy little guy. Plus 2 tablespoons sliced jalapeño for topping, if you’re bold.
- 1 (14-ounce) can diced fire-roasted tomatoes: Smoky flavor. So good.
- 1 (15-ounce) can tomato sauce: Smooths it out. Keeps it saucy.
- 3 tablespoons tomato paste: Thickens it up. Rich and bold.
- 1 (15-ounce) can pinto beans or black beans, drained and rinsed: Adds heft. Pick your bean.
- 1 cup frozen corn: Sweet pops of color. No thawing needed.
Seasonings
- 1 tablespoon + 1 teaspoon chili powder: The spicy star. Brings the heat.
- 2 teaspoons ground cumin: Warm and earthy. A must-have.
- 1 ½ teaspoons dried oregano: Subtle herb kick. Ties it together.
- ¾ teaspoon fine salt: Balances it all. Don’t skip.
- ¼ teaspoon black pepper: Just a little bite.
Cornbread Topping
- ¾ cup yellow cornmeal: That classic cornbread taste. Crunchy base.
- ¾ cup all-purpose flour (or 1:1 gluten-free baking blend, if needed): Holds it together. Gluten-free works too.
- 2 tablespoons brown sugar: Sweetens it just right. Not too much.
- ½ teaspoon baking powder: Lifts it up. Keeps it light.
- ¼ teaspoon baking soda: Works with the milk. Fluffy trick.
- ¼ teaspoon fine salt: Balances the sweet. Tiny but mighty.
- ½ cup milk of choice (I used 2%): Keeps it moist. Any milk’s fine.
- ½ teaspoon white vinegar: Adds a little tang. Trust me.
- 1 large egg: Binds it all. Makes it smooth.
- 2 tablespoons avocado oil: Keeps it tender. Oil’s the secret.
- ¾ cup shredded sharp cheddar cheese: Melty topper. Sharp’s the best.
Got these? You’re ready for Chili Cornbread Skillet fun. Bet you’re hungry already.
How to Make Chili Cornbread Casserole (Step-by-Step)
Let’s make this Chili Cornbread Casserole. It’s easy. Here’s how it rolls.
Step 1: Heat the Oven
Crank your oven to 400°F. Grab a big oven-safe skillet—about 3.5-4 quarts with a lid—and set it on medium-high heat. Hit it with some cooking spray. I’ve skipped this once and regretted the stuck mess. You’re starting strong. Ready to cook?
Pro Tip: Preheat the skillet a bit. Gets the beef sizzling fast.
Step 2: Brown the Beef
Toss in 1 pound ground beef, 1 cup diced onion, 1 cup diced bell pepper, 1 diced jalapeño (if you like heat), and 1 ½ tablespoons minced garlic. Cook for 8-9 minutes, stirring now and then. Break up the meat with a spatula—I love that sizzle. It’s done when the beef’s cooked and onions soften. Smells good already, huh?
Pro Tip: Drain extra fat if it’s greasy. Keeps it clean.
Step 3: Spice It Up
Sprinkle in 1 tablespoon + 1 teaspoon chili powder, 2 teaspoons cumin, 1 ½ teaspoons oregano, ¾ teaspoon salt, and ¼ teaspoon black pepper. Stir it into the beef mix for a minute. I’ve forgotten spices before and ended up with bland chili. Not today. That aroma’s kicking in. Ready for the sauce?
Pro Tip: Toast the spices a sec. Boosts the flavor.
Step 4: Build the Chili
Pour in 1 (15-ounce) can tomato sauce, 1 (14-ounce) can fire-roasted tomatoes, 3 tablespoons tomato paste, 1 can beans, and 1 cup frozen corn. Stir it well till it’s mixed. Crank the heat till it’s almost boiling—takes a couple minutes. I love how the corn adds little sweet bursts. Ready to simmer?
Pro Tip: Stir from the bottom. Gets everything coated.
Step 5: Simmer the Base
Drop the heat to medium-low and slap the lid on. Let it simmer for 8 minutes. Then pull the lid off and cook 4 minutes more. I’ve rushed this and missed that thick chili goodness. It’s rich and saucy now. Can you smell that spice?
Pro Tip: Stir once halfway. Keeps it from sticking.
Step 6: Mix the Cornbread
While it simmers, grab a bowl and mix ¾ cup cornmeal, ¾ cup flour, 2 tablespoons brown sugar, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Add ½ cup milk, ½ teaspoon vinegar, 1 egg, and 2 tablespoons avocado oil. Stir till it’s smooth—don’t overdo it. I love this quick batter. Ready to top it?
Pro Tip: Mix just till combined. Lumpy batter’s fine.
Step 7: Top and Bake
Spoon the cornbread batter over the chili in 6-8 big dollops. Add a jalapeño slice on each if you’re into it—I skip it sometimes. Bake at 400°F for 10 minutes. Then sprinkle ¾ cup cheddar over the top and bake 6-8 minutes more. Toothpick should come out clean. Hungry yet?
Pro Tip: Spread dollops even. Cooks better that way.
Step 8: Rest and Serve
Pull it out and let it sit for 10 minutes. I’ve dug in too soon and burned my mouth. Not smart. It’s hot, cheesy, and perfect now. Serve it up with sour cream or whatever you like. Ready to eat?
Pro Tip: Resting firms it up. Makes scooping easy.
Tips for Success
Want your Chili Cornbread Casserole to turn out great? Here’s what I’ve learned:
- Don’t skip the simmer. Thin chili ruins it.
- Use a hot skillet. Browned beef tastes better.
- Mix batter light. Heavy cornbread’s no fun.
- Check at 6 minutes on the second bake. Overdone gets dry.
- Rest it. Cutting early makes a mess.
Think these’ll help? You’ll see when you try.
What to Serve With Chili Cornbread Casserole
This Chili Topped With Cornbread goes awesome with:
- Green Salad: Fresh and crisp. Cuts the spice.
- Coleslaw: Cool and tangy. Love that crunch.
- Corn Chips: Extra scoop power. Fun twist.
- Guacamole: Creamy and rich. Perfect match.
- Iced Tea: Cold and sweet. Balances the heat.
What’s your pick? This dish loves a buddy.
Nutrition Information & Calories
Here’s the deal on this Cornbread Recipe Casserole (per serving, about 6-8 total):
- Calories: Around 450-500. Depends on portions.
- Fat: Roughly 20g. Beef and cheese add up.
- Carbs: About 50g. Corn and flour kick in.
- Protein: Around 25g. Beef and beans help.
- Sugar: Roughly 10g. Brown sugar’s the culprit.
A solid Chili Pie With Cornbread Crust. Want it lighter? Check below.
Variations & Substitutes
Mix up your Chili Cornbread Skillet like this:
- Less fat: Use ½ pound beef. Still tasty.
- Spicy boost: Add ½ teaspoon cayenne. Mexican Chili Cornbread Casserole vibes.
- Gluten-free: Swap flour for a blend. Works great.
- Veggie twist: Skip beef, double beans. Chili Bean Casserole Recipes.
- Cheesy kick: Use pepper jack. Extra heat.
Ever tried a veggie Cornbread Topped Chili? Might be your thing.
Serving & Storage Tips
Leftovers
Extra Chili Cornbread Casserole? Store it airtight in the fridge for up to 4 days. It’s rare I have any—family devours it—but it keeps fine.
Reheating Tips
Oven at 350°F for 15-20 minutes. Keeps the top crisp. Microwave’s quick—2-3 minutes—but softens it. Add a splash of water either way. Revives that Chili Cornbread Casserole Jiffy feel.
What Others Are Saying
This Casserole Recipes With Cornbread gets folks talking:
- Lila: “Weeknight savior. Plate’s clean!”
- Jake: “Ate too much. Worth it.”
- Tina: “So good I forgot the sides. Wow.”
- Sam: “Best chili ever. Cornbread seals it!”
What’ll you say after your first bite?
Chili Cornbread Casserole FAQs
Can I use turkey instead?
Yeah, 1 pound ground turkey works. Tastes lighter for Hamburger Cornbread Recipes.
No jalapeño—what’s a sub?
Skip it or use red pepper flakes. Still spicy for Chili Mac Cornbread Casserole.
Can I make it ahead?
Cook chili, cool, then top and bake later. Good for Jiffy Recipes Casseroles.
Why’s my cornbread soggy?
Too much batter or under baked. Use less next time for Chili Cheese Cornbread Casserole.
In Conclusion
This Chili Cornbread Casserole is my dinner hero. Spicy, a bit messy, and full of stuff I can’t get enough of. It’s not perfect. Sometimes the cornbread sinks, sometimes I overdo the cheese, but that’s why I love it. A Chili Cornbread Skillet that’s easy and darn good. Perfect for any night you want something warm. Try it, snap a pic, and spill. Drop a comment, pin it on Pinterest, or tell your friends! I’m pumped to hear your take. Don’t keep it to yourself!You’re stuck in a dinner rut, aren’t you? My Chili Cornbread Casserole is about to pull you out spicy, cheesy.
