This Chili Cornbread Casserole delivers big flavor with minimal effort! Rich, hearty ground beef chili is topped with a golden, fluffy cornbread layer for the ultimate one-pan meal. It’s a cozy dish made with wholesome ingredients and simple pantry staples, and it’s perfect for weeknight dinners, game days, or anytime you’re craving a little comfort food!

Chili cornbread casserole in pan with spoon digging in.

There are few dishes as comforting as a warm, cozy bowl of my white bean turkey chili or chorizo chili and a slice of skillet cornbread on a cold winter’s day.

The exception is this Chili Cornbread Casserole, which provides rich, hearty ground beef chili and a fluffy layer of cornbread in a comforting one pot meal!

The chili is incredibly rich and smoky. A blend of chili powder, smoked paprika, ground cumin, and oregano adds layers of flavor, and the cayenne pepper gives it a nice kick of heat.

The cornbread topping is made with buttermilk to keep it moist and tender. And just like my favorite honey cornbread muffins, I added honey to the cornbread topping to balance out the spicy and smoky flavors of the chili.

Weeknight dinners don’t get much easier than this chili casserole topped with cornbread! This always disappears quickly in my house, but if you’re lucky enough to have leftovers they taste even better the next day. 🙂

Chili casserole with cornbread topping in a skillet.
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Why you’ll love this recipe

  • The meal is the best of both worlds! Rich, hearty ground beef chili is packed with smoky flavor and topped with a honey sweetened cornbread topping.
  • It’s a one pot dinner, which means that clean up is a breeze.
  • It can be customized using your favorite ground meat, beans, and peppers.
  • This recipe makes eight generous servings, which is perfect for family dinners or game day celebrations.

Recipe ingredients

Both the chili and cornbread topping are made completely from scratch using simple ingredients and basic pantry staples.

Chili and cornbread casserole recipe ingredients.
  • Ground beef. Can be replaced with your favorite ground meat, such as chicken or turkey.
  • Aromatics. Onion and garlic add great flavor to the chili base.
  • Poblano pepper. Remove the seeds to dial down the heat. Or, replace with a 4-ounce can of mild green chilies. You can also sub it with your favorite variety of bell pepper.
  • Herbs and spices. You’ll need chili powder, ground cumin, smoked paprika, dried oregano and cayenne pepper for a bit of heat.
  • Tomato sauce. (2) 15 ounce cans of tomato sauce is essential for a rich, saucy chili that’s perfect for soaking up the cornbread topping.
  • Diced tomatoes. I highly recommend using fire roasted tomatoes in this casserole for their delicious, smoky flavor.
  • Kidney beans. Can be replaced with your favorite beans, such as black or pinto.
  • Lime and cilantro. I love adding a bit of fresh lime juice and chopped cilantro to my chili when it’s finished cooking for fresh, bright flavor. This is completely optional!
  • Cornmeal. You can use either finely ground or medium ground cornmeal.
  • All purpose flour. Provides structure and texture to the cornbread. To make it gluten-free, sub with your favorite gluten-free 1 to 1 flour.
  • Egg. Provides structure to the cornbread.
  • Buttermilk. If you don’t keep buttermilk on hand, make a substitute by combining 1 cup of milk (any kind) with 1 tablespoon of lemon juice. Let the mixture stand for 10 minutes before using.
  • Honey. Can be replaced with pure maple syrup or another sweetener of choice.
  • Baking powder and baking soda. Provides leavening for a light, fluffy cornbread.

See the recipe card below for the full list of ingredients and quantities.

How to make chili and cornbread casserole

This recipe includes two components — the chili and the cornbread topping. The chili is extra saucy as the cornbread topping will soak up of some of the liquid.

Pro tip: Prep the chili ingredients ahead of time, or prepare the chili 1-2 days in advance. When you’re ready to make the casserole, simply warm the chili, pour it in the skillet, whip up the cornbread topping and bake.

See the recipe card below for full instructions.

Prepare the chili

How to prepare the chili for chili and cornbread casserole.
  1. Brown the ground beef in a large skillet and cook for 5 minutes or until almost cooked through. Add the onion and poblano pepper and cook 5 minutes or until softened, then add the garlic and spices and cook 30 seconds longer.
  2. Add the tomato sauce and diced tomatoes and bring to a boil.
  3. Reduce the heat and simmer for 15-20 minutes or until thickened. Stir in the beans, salt and pepper and adjust the seasoning as necessary.

Prepare the cornbread topping and bake

Prepare the cornbread topping and bake the chili cornbread casserole.
  1. Place the cornmeal, flour, baking powder, baking soda and salt in a small bowl and whisk to combine.
  2. Combine the melted butter, buttermilk, egg and honey in a medium bowl. Add the dry ingredients to the bowl and stir just until everything is incorporated.
  3. Pour the cornbread topping over the chili mixture and spread evenly, being careful not to mix it in with the chili. Bake for 20-25 minutes or until a toothpick inserted into the cornbread comes out clean.
Cornbread chili casserole topped with sour cream and jalapeno.

Recipe FAQs

Can I use a cornbread mix instead of making it from scratch?

You can use a boxed mix as a time saver, but be warned that a full batch of cornbread from a mix will result in a very thick layer of cornbread topping.

I have tested this recipe with a full batch of cornbread batter and felt that there was far too much cornbread than chili. Using half a batch of cornbread batter as I have in this recipe is a more balanced ratio of chili and cornbread in my opinion.

Can the chili be made more or less spicy?

For a spicier chili and cornbread casserole, add additional cayenne pepper and/or your favorite chopped chili peppers. For maximum heat, be sure to add the seeds from the chili peppers as that’s where the majority of the heat lies.

For a less spicy chili, omit the cayenne pepper.

How do I prevent the cornbread from getting soggy?

The underside of the cornbread topping should be nice and soft, but not overly soggy. Be sure that the chili has thickened nicely on the stove top prior to topping with the cornbread mixture. If the chili is too thin, the cornbread topping may absorb an overabundance of liquid as it bakes.

Can I make this gluten-free?

You should be able to safely swap out the all purpose flour with your favorite gluten-free 1 to 1 flour to make the cornbread topping gluten-free.

Can this recipe be made in advance?

The chili may be prepared 1-2 days in advance and stored in the refrigerator.

From there, warm the chili and pour it into the baking dish. Whip up the cornbread topping, spread it over the top and bake!

Chili casserole with cornbread in a bowl topped with sour cream.

Serving suggestions

Since there’s already a layer of cornbread on top of the chili casserole, I prefer pairing it with some sort of vegetable side dish.

Recipe notes

  • Pro tip: Prep the chili ingredients ahead of time, or prepare the chili 1-2 days in advance. When you’re ready to make the casserole, simply warm the chili and pour it in the skillet. Whip up the cornbread topping, spread it over the top and bake.
  • The chili is extra saucy for this casserole as the cornbread topping soaks up some of the liquid.
  • Swap out 1/2 lb. of ground beef for an extra can of your favorite beans as desired.
  • The casserole is best when it’s fresh from the oven, but leftovers can be reheated in the microwave up to three days later.
Easy cornbread chili casserole in a bowl with sour cream and jalapenos.

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Chili cornbread casserole in pan with spoon digging in.

Chili Cornbread Casserole

Chili cornbread casserole is rich, flavorful ground beef chili topped with a fluffy cornbread topping. It's a family friendly one pot dinner that's great for weeknight dinner and game day!
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Ingredients

Chili

  • 1 tablespoon olive oil
  • 1.5 lbs. ground beef see note 2
  • 1 onion chopped
  • 1 poblano pepper seeded and chopped; see note 3
  • 4 cloves garlic minced
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper add more for additional heat
  • 30 ounces tomato sauce (2) 15 ounce cans
  • 15 ounces fire roasted diced tomatoes
  • 15 ounces kidney beans rinsed and drained; sub with your favorite beans
  • 1 tablespoon lime juice optional
  • 1/4 cup freshly chopped cilantro optional
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

Cornbread topping

  • 1/2 cup cornmeal
  • 1/2 cup all purpose flour
  • 1 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 ounces unsalted butter melted; 4 tablespoons
  • 1/2 cup buttermilk
  • 1 large egg
  • 3 tablespoons honey sub with your favorite sweetener

Instructions 

Prepare the chili

  • Heat the olive oil in a large 12 ounce skillet over medium heat. Add the ground beef and break up into into pieces with a wooden spoon, then drain grease as needed. Cook for 5 minutes or until almost cooked through. Add the onion and poblano pepper and cook 5 minutes or until softened, then add the garlic and spices and cook 30 seconds longer.
    1 tablespoon olive oil, 1.5 lbs. ground beef, 1 onion, 1 poblano pepper, 4 cloves garlic, 2 tablespoons chili powder, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1/4 teaspoon cayenne pepper
  • Add the tomato sauce and diced tomatoes and bring to a boil. Reduce the heat and simmer for 15-20 minutes or until thickened. Stir in the beans, salt and pepper and adjust the seasoning as necessary.
    30 ounces tomato sauce, 15 ounces fire roasted diced tomatoes, 15 ounces kidney beans, 1/2 teaspoon salt, 1/4 teaspoon black pepper

Prepare the cornbread topping

  • Preheat the oven to 375 degrees F. Place the cornmeal, flour, baking powder, baking soda and salt in a small bowl and whisk to combine.
    1/2 cup cornmeal, 1/2 cup all purpose flour, 1 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
  • Combine the melted butter, buttermilk, egg and honey in a medium bowl. Add the dry ingredients to the bowl and stir just until everything is incorporated.
    2 ounces unsalted butter, 1/2 cup buttermilk, 1 large egg, 3 tablespoons honey
  • Pour the cornbread topping over the chili mixture and spread evenly, being careful not to mix it in with the chili. Bake for 20-25 minutes or until a toothpick inserted into the cornbread comes out clean. Check the cornbread for doneness after 15 minutes as all oven times vary, and cover with foil if it begins to brown too quickly. Remove from heat and cool slightly. Serve with your favorite toppings and enjoy!

Notes

  1. Pro tip: Prep the chili ingredients ahead of time, or prepare the chili 1-2 days in advance. When you’re ready to make the casserole, simply warm the chili and pour it in the skillet. Whip up the cornbread topping, spread it over the top and bake.
  2. Sub the ground beef with your favorite ground meat such as chicken or turkey. Sub half a pound of the meat for an extra can of beans as desired.
  3. Sub the poblano pepper with your favorite variety of bell pepper or sub with a 4 ounce can of mild green chilies. Add green chilis with the diced tomatoes in Step 2.
  4. Store leftover chili casserole in the refrigerator for up to 3 days.

Nutrition

Calories: 568kcal, Carbohydrates: 50g, Protein: 25g, Fat: 30g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 101mg, Sodium: 906mg, Potassium: 976mg, Fiber: 10g, Sugar: 18g, Vitamin A: 2018IU, Vitamin C: 20mg, Calcium: 159mg, Iron: 6mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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