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This chili cornbread casserole is the perfect combination of thick hearty chili and lightly sweetened cornbread. Easy to make and delicious to eat!
There is almost nothing I love more than chili. I’m serious. There is something so cozy about a big pot of chili just simmering on the stovetop. If you have been a fan of my blog for awhile you’ll know that I have everything from Instant Pot Turkey Chili, to Slow Cooker Beef Chorizo Taco Chili, to my super flavorful Ground Pork Chinese Chili.
If you need a chili recipe – I’m sure to have you covered!
That’s why today I wanted to switch things up just a little. I’m not just giving you a basic chili recipe – I’m giving you a basic chili recipe TOPPED with cheesy buttermilk cornbread!
How amazing does that sound? Seriously – who woulnd’t love a big helping of chili cornbread casserole? I also LOVE that I can make this chili in my large 12-inch cast iron skillet and then just top it with the cornbread and give it a quick bake in the oven.
I sure do love a classic casserole.
Craving even more cornbread? Try these few recipes – Sweet Pumpkin Cornbread Muffins, Jalapeño Cheddar Cornbread, or cornbread casserole.
Ingredients needed
For cornbread:
- cornmeal
- all-purpose flour
- kosher salt
- unsalted butter
- brown sugar
- eggs
- buttermilk
- baking soda
- corn kernals
- shredded cheese
For chili:
- ground beef
- onion
- garlic
- spices
- diced tomatoes
- kidney beans
- tomato sauce
- diced green chiles
- beef stock
- tomato paste
- brown sugar
How to make chili cornbread casserole
The best part about a casserole recipe is the ease in which it is to pull it all together, bake it up, and devour!
- Make your cornbread batter and set aside while you prepare your chili.
- Brown your meat, add onion, garlic, and spices and continute cooking just until onions are translucent.
- Add in tomatoes, beans, and chiles, beef stock, and sugar and let simmer for 30 minutes to combine the flavors.
- Once simmered, top with prepared cornbread batter, spread out evenly, and bake for 30-35 minutes.
My Pro Tips
Cornbread Topped Chili Tips
You can use leftover chili instead of making fresh chili if you have any on hand. This makes for a really simple use of frozen chili!
Switch up the ground beef for ground turkey, chicken, or pork.
If you don’t have any kidney beans on hand you can use black, pinto, or white beans in place.
For topping you can use sour cream, Greek yogurt, minced cilantro, or salsa.
Use either frozen and thawed or canned corn kernals.
I’m using yellow cornmeal for the cornbread.
More chili recipes
Chili Cornbread Casserole
Ingredients
For cornbread topping:
- 1 cup cornmeal
- 1 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted and cooled
- 2/3 cup dark brown sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 cup corn kernals , frozen and thawed or canned
- 1 cup shredded pepper jack cheese
For chili:
- 1-1/2 pounds ground beef, I used 93/7
- 1 medium yellow onion, diced
- 2 cloves garlic, diced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 2 (14 ounce) cans diced tomatoes
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can diced green chiles
- 1 cup beef stock
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
Instructions
- Preheat your oven to 375 degrees F.
For cornbread topping:
- In a medium-sized mixing bowl, add cornmeal, flour, and kosher salt. Whisk together and set aside.
- In a large mixing bowl mix together melted butter, brown sugar, and eggs until smooth.
- Mix together buttermilk with baking soda and pour into the egg/sugar mixture. Stir to combine.
- Add the dry ingredients and stir to combine. Fold in corn and cheese, and set aside while you prepare the filling:
For chili:
- Set a 12-inch cast iron (or oven safe) skillet on the stove over medium-high heat.
- Add the ground beef and when the beef is almost browned add in the onion, garlic, chili powder, smoked paprika, cumin, oregano, and kosher salt.
- Continue cooking until the onions are translucent and the meat is fully browned, about 5 minutes.
- If there is a lot of grease in the pan drain off the grease.
- Add in the tomato paste and stir to combine.
- Add the diced tomatoes, beans, tomato sauce, green chilies, beef stock, and brown sugar. Stir to combine.
- Simmer for about 30 minutes or until thick and hearty. You want the chili to be a bit thicker than traditional chili because it’s going to get spooned out.
For baking:
- After the chili is simmered, top with cornbread batter and spread out evenly.
- Bake for 30-35 minutes or until browned and fully cooked.
Notes
- Substitute the shredded pepper jack cheese with cheddar.
- Use ground turkey or ground chicken in place of ground beef.
- Add more vegetables like diced celery or peppers if desired.
- Switch up the kidney beans using white, pinto, or black beans.
- Serve with a dollop of sour cream or Greek yogurt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Corn Bread and Chili go hand in hand! this is perfect with the cornbread on top!
Love the idea of topping chili with cornbread!
Love this one skillet comfort food dinner! You can never go wrong with chili and cornbread!
The cornbread on top is genius!! The perfect flavor combination!
This looks delicious! I would love a big bowl of this on a cold day.
My favorite combo!! I love that you have the spicy chili and the sweet cornbread together! Cast iron skillets make everything better too!
This meal is so comforting!
Wow!!! My family would go crazy over this!!!
Made this tonight for dinner! Oh em geeeee. Can you say lick the plate clean???
Brandy – this is soon good. Just made it for my son and husband. Thank you for such a great website for such great food. Delicious.
Thank you, Beth! I’m so glad everyone enjoyed it!