There’s nothing more comforting than a warm, cheesy casserole that combines hearty chili with golden cornbread.
This dish is filling, flavorful, and perfect for family dinners or game day gatherings.
Why You’ll Love This Recipe
It’s a full meal in one dish—savory chili on the bottom, fluffy cornbread on top.
The recipe is simple, budget-friendly, and uses pantry staples.
Cheese adds an extra layer of flavor and gooey goodness.
Leftovers taste just as good, making it great for meal prep.
What You’ll Need (Ingredient Highlights)
Lean ground beef creates a hearty chili base.
Chunky salsa adds bold flavor without extra prep.
Canned mixed beans and corn make it filling and colorful.
Jiffy cornbread mix keeps the topping light and fluffy.
Mexican cheese blend finishes it off with melty, golden richness.
Pro Tips Before You Start
Drain the beef well to avoid a greasy casserole.
Don’t overmix the cornbread batter—it should be just combined.
Use a 9×13 dish for even baking and the perfect topping-to-filling ratio.
Let the casserole rest a few minutes before slicing so it sets properly.
How to Make Cornbread and Chili
Step 1 – Preheat the oven
Set oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
Step 2 – Cook the beef
Brown ground beef in a large skillet, crumbling it well. Drain excess grease.
Step 3 – Build the chili base
Add salsa, chili seasoning, salt, pepper, beans, and corn. Stir and simmer.
Step 4 – Make the cornbread batter
In a mixing bowl, combine cornbread mix, eggs, and milk until smooth.
Step 5 – Assemble the casserole
Spread beef mixture in the dish, then pour cornbread batter evenly on top.
Step 6 – Bake the base layer
Bake 18–20 minutes until cornbread is golden and firm.
Step 7 – Add cheese and finish baking
Top with shredded cheese and bake another 4–5 minutes until melted.
Step 8 – Rest and serve
Let sit for a few minutes before slicing and serving.
What to Serve Them With
Pair with a crisp green salad for balance.
Serve with sour cream, guacamole, or salsa for extra flavor.
Enjoy with sweet iced tea or a cold beer.
Variations / Substitutions
Swap ground beef for turkey or chicken.
Use black beans or kidney beans if preferred.
Add jalapeños or hot sauce for extra heat.
Try cornbread from scratch instead of mix.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze portions for up to 2 months and reheat in the oven.
Microwave single servings for a quick lunch or dinner.
FAQs
Can I make this casserole ahead of time?
Yes, assemble it up to the baking step, then refrigerate and bake when ready.
Can I use homemade cornbread batter instead of mix?
Absolutely, just replace it with your favorite cornbread recipe.
What other meats work for this recipe?
Ground turkey, chicken, or even sausage work well.
Can I make this vegetarian?
Yes, skip the meat and add extra beans and veggies.
Do I need to cover the dish while baking?
No, leave it uncovered so the cornbread browns nicely.
How do I know when the cornbread is fully cooked?
It should be golden on top and a toothpick comes out clean.
Can I make it spicier?
Yes, add jalapeños, hot salsa, or chili flakes to the beef mixture.
What cheese works best?
Mexican blend, cheddar, or Monterey Jack are all great options.
Can I use fresh corn instead of frozen?
Yes, fresh corn kernels work perfectly—just cut them off the cob.
What sides pair best with this casserole?
Salads, roasted vegetables, or simple breadsticks make great accompaniments.
Final Thoughts
Cornbread and Chili is the ultimate comfort food, blending savory flavors with a golden, cheesy topping.
It’s hearty, satisfying, and easy to customize for any taste.
Once you try it, this casserole will quickly become a family favorite.