Chili Cheese Cornbread Casserole: A Cozy One-Pan Comfort Classic

Nothing says comfort food quite like a bubbling chili tucked under a golden layer of cheesy cornbread. This hearty casserole combines two beloved favorites—savory, spiced chili and fluffy, cheesy cornbread—into one easy dish that’s perfect for busy weeknights or game-day gatherings.

Family-friendly, filling, and oh-so satisfying, it’s the kind of recipe that warms both the kitchen and the soul.

Chili Cheese Cornbread Casserole is a true American comfort food mash-up that takes inspiration from Southern cornbread traditions and the hearty bowls of chili found at family gatherings and potlucks.

It’s simple enough for a weeknight dinner yet festive enough for a crowd-pleasing party dish. You’ll love how versatile it is, whether you make it meaty with ground beef or lighten it up with turkey or beans for a vegetarian twist.

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Why You’ll Love This Recipe

• All-in-one meal: Combines chili, cornbread, and cheese for a complete dinner in one pan.
• Family-friendly: A comforting classic that appeals to both kids and adults.
• Customizable: Works with beef, turkey, chicken, or vegetarian chili.
• Make-ahead friendly: Great for prepping ahead and baking when ready.
• Cozy comfort: Perfect for game nights, potlucks, or chilly evenings.

Ingredients List

For the Chili Layer:

• 1 lb ground beef (or substitute ground turkey or plant-based crumbles)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed (or kidney beans)
• 1 can (15 oz) diced tomatoes
• 1 cup corn kernels (fresh, canned, or frozen)
• 2 tbsp tomato paste
• 1 cup beef or vegetable broth
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt & pepper, to taste

For the Cornbread Topping:

• 1 box (8.5 oz) cornbread mix (or homemade cornbread batter)
• 1 large egg
• ⅓ cup milk
• 1 cup shredded cheddar cheese (or Monterey Jack for a milder option)
• 1 jalapeño, finely diced (optional, for heat)

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Step-by-Step Instructions

1. Preheat the oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the chili base:
   • Heat a large skillet over medium heat. Add ground beef and cook until browned (about 6–7 minutes).
   • Stir in onion and garlic; cook until fragrant and softened, 2–3 minutes.
   • Add beans, tomatoes, corn, tomato paste, broth, and spices. Stir well.
   • Let simmer for 10 minutes, until slightly thickened and aromatic. Season to taste.
3. Assemble the casserole:
   • Spread the chili mixture evenly into the prepared baking dish.
   • In a mixing bowl, prepare cornbread batter by combining mix, egg, and milk. Stir in cheddar cheese and jalapeño (if using).
4. Top and bake:
   • Pour cornbread batter over the chili layer, spreading gently with a spatula.
   • Bake uncovered for 25–30 minutes, until cornbread is golden brown and a toothpick inserted in the center comes out clean.
5. Rest and serve:
   • Let casserole rest for 5 minutes before serving.
   • Garnish with sour cream, green onions, or extra cheese if desired.

Cooking Tip: If you like an extra-cheesy top, sprinkle an additional ½ cup of shredded cheese over the cornbread during the last 5 minutes of baking.

Pro Tips & Variations

• Make it vegetarian: Swap the ground beef for extra beans or plant-based crumbles.
• Spice it up: Add diced jalapeños or a dash of hot sauce to the chili for more heat.
• Cheese options: Try pepper jack for a spicy kick, or mozzarella for a milder, gooey texture.
• Diet-friendly swaps: Use low-fat cheese, almond milk in the cornbread, or lean turkey for a lighter version.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Warm in the oven at 350°F (175°C) for 15 minutes, or microwave individual portions until heated through.

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Serving Suggestions

• Toppings: Add sour cream, avocado slices, green onions, or pickled jalapeños for extra flavor.
• Sides: Pair with a crisp green salad, roasted vegetables, or tortilla chips for scooping.
• Drinks: Serve with iced tea, a Mexican lager, or a sparkling water with lime for balance.
• Occasions: Perfect for weeknight family dinners, cozy potlucks, or as a game-day centerpiece.

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Frequently Asked Questions

Q: Can I make this ahead of time?
Yes! Assemble the chili layer and prepare the cornbread batter separately. Store them covered in the fridge for up to 24 hours, then combine and bake when ready.

Q: Can I freeze this casserole?
Absolutely. Bake it, let it cool completely, then wrap tightly and freeze for up to 2 months. Reheat covered at 350°F (175°C) until warmed through.

Q: Can I double the recipe for a crowd?
Yes—just use a larger baking dish (or two standard ones) and increase the baking time by 5–10 minutes.