Chili and Cornbread Casserole

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On chilly evenings when comfort food is calling my name, nothing hits the spot quite like a bubbling dish of Chili and Cornbread Casserole. This dish combines two classics into one cozy meal that’s incredibly satisfying. The rich, meaty chili is packed with beans, ground beef, and warm spices, all tucked under a golden, buttery cornbread crust that bakes right on top. It’s a hearty one-pan wonder that warms your kitchen and your soul.

I’ve made this recipe for weeknight dinners, potlucks, and even Sunday game days, and it never fails to bring everyone back for seconds. It’s easy to prepare, endlessly customizable, and perfect for feeding a crowd. Whether you’re making it from scratch or using shortcuts like boxed cornbread mix, this casserole delivers bold flavor and a comforting texture in every bite.

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Why You’ll Love This Chili and Cornbread Casserole

This casserole is the best of both worlds: savory chili and sweet, fluffy cornbread baked together into one cohesive dish. It requires minimal cleanup, makes a complete meal in one pan, and satisfies both meat-lovers and vegetarians (with a few tweaks). Plus, leftovers taste even better the next day, making it perfect for meal prep.

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What Kind of Cornbread Should I Use?

You can use homemade cornbread batter if you have a favorite recipe, but a boxed cornbread mix works perfectly and cuts down on prep time. I usually use a classic mix like Jiffy for its slightly sweet flavor, but feel free to go with any brand or even gluten-free versions if needed. Just be sure the batter is spread evenly over the chili so it bakes up golden and fluffy.

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Options for Substitutions

• Protein: Swap the ground beef with ground turkey, chicken, or a plant-based crumble for a vegetarian version.
• Beans: Use any beans you like—kidney, pinto, black, or a mix.
• Cornbread: Gluten-free or dairy-free cornbread mix works great if you have dietary needs.
• Spice level: Add jalapeños or a dash of cayenne if you like heat, or keep it mild for family-friendly flavor.
• Extras: Throw in corn kernels, bell peppers, or even chopped spinach to bulk it up with more veggies.

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Ingredients for this Chili and Cornbread Casserole

• Ground beef: The base of the chili, offering rich, meaty flavor. You can swap it with ground turkey or a plant-based option.
• Kidney and pinto beans: These provide protein, texture, and heartiness to the chili. Rinse and drain canned beans to reduce excess salt.
• Onion and garlic: Essential aromatics that deepen the flavor base.
• Tomato paste and diced tomatoes: These build a thick, savory chili sauce with a slight tang.
• Chili powder, cumin, smoked paprika, salt, and pepper: Spice the chili perfectly with warmth and just the right amount of kick.
• Cornbread mix: This forms the golden, fluffy topping. Choose your favorite brand or make it from scratch.
• Milk and eggs: Needed to mix the cornbread batter and help it rise while baking.
• Cheddar cheese (optional): Mix into the cornbread or sprinkle on top for melty, cheesy goodness.
• Green onions and sour cream (optional for topping): These finish the dish with brightness and creaminess.

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Step 1: Cook the Ground Beef

Start by browning the ground beef in a large skillet over medium-high heat. Break it up with a spoon and cook until fully browned. Drain off excess grease if needed.

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Step 2: Sauté the Aromatics

Add chopped onions and minced garlic to the cooked beef. Cook for 2–3 minutes until fragrant and softened.

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Step 3: Add Tomatoes and Seasonings

Stir in tomato paste, canned diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Let everything simmer for 10 minutes so the flavors meld.

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Step 4: Mix in the Beans

Add the drained beans to the chili mixture. Stir well and let it simmer for another 5 minutes. If the mixture seems too thick, add a splash of water or broth.

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Step 5: Transfer to Baking Dish

Pour the chili into a greased 9×13-inch baking dish. Spread it into an even layer.

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Step 6: Prepare the Cornbread Topping

In a separate bowl, mix the cornbread batter according to package instructions (usually with milk and eggs). Stir in some shredded cheddar if using.

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Step 7: Spread Cornbread Over the Chili

Gently pour and spread the cornbread batter over the top of the chili, making sure it covers the entire surface.

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Step 8: Bake Until Golden

Bake the casserole in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cornbread is golden brown and cooked through.

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Step 9: Let It Rest and Serve

Remove from the oven and let the casserole rest for 5-10 minutes before serving. Top with green onions, shredded cheese, or a dollop of sour cream if desired.

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How Long to Prepare the Chili and Cornbread Casserole

Prep Time: If you’re using canned beans and a boxed cornbread mix, you can get the prep done in about 15–20 minutes. This includes chopping onions, cooking the meat, and stirring everything together.

Cook Time: The chili simmers for around 15 minutes, then it bakes for 25–30 minutes. Overall, from start to finish, you’re looking at about 45–55 minutes total. Most of that time is hands-off while it bakes.

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Tips for Perfect Chili and Cornbread Casserole

• Don’t overmix the cornbread batter—this can make it tough instead of light and fluffy.
• Use a deep baking dish to prevent spillovers.
• Let the casserole rest after baking to help it set and slice more cleanly.
• Add cheese into the cornbread batter for extra flavor.
• Taste the chili before baking and adjust seasoning—once it’s under the cornbread, it’s harder to fix.

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Watch Out for These Mistakes While Cooking

• Too much liquid in chili: If your chili is watery, the cornbread might turn soggy.
• Uneven batter spreading: Ensure the cornbread is evenly layered, or it may bake unevenly.
• Not preheating the oven: Cold oven = undercooked cornbread.
• Overbaking: Keep an eye on the top—once golden and firm, it’s ready.
• Using cold ingredients: Bring eggs and milk to room temperature for better cornbread texture.

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What to Serve With Chili and Cornbread Casserole?

1. Simple Green Salad

A light, crisp salad balances the richness of the casserole.

2. Roasted Vegetables

Try roasted broccoli, carrots, or brussels sprouts for a hearty side.

3. Guacamole or Avocado Slices

Creamy avocado adds freshness and cools down any spice.

4. Pickled Jalapeños or Onions

These bring a tangy bite that cuts through the savory casserole.

5. Corn Salsa or Fresh Pico de Gallo

Great for a Tex-Mex twist and added texture.

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Storage Instructions

Refrigerator: Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. The flavors actually improve overnight.

Freezer: Freeze individual portions in sealed containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Use the oven or microwave. If reheating from frozen, cover with foil and bake at 350°F until heated through, about 25 minutes.

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Estimated Nutrition

(Per serving, assuming 8 servings total)

• Calories: 420
• Protein: 22g
• Carbohydrates: 36g
• Fat: 21g
• Saturated Fat: 9g
• Fiber: 6g
• Sugar: 5g
• Sodium: 780mg
• Cholesterol: 85mg

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Frequently Asked Questions

Can I make this casserole ahead of time?

Yes! Assemble the chili and cornbread layers separately and store in the fridge. Bake when ready to serve.

Can I make it vegetarian?

Absolutely. Use plant-based ground meat or skip it and double the beans and veggies.

Can I use leftover chili?

Yes, this is a perfect way to repurpose chili. Just layer it and add fresh cornbread batter on top before baking.

What if I don’t have a boxed cornbread mix?

You can make a quick homemade version with cornmeal, flour, baking powder, eggs, and milk.

How do I know when it’s fully baked?

The cornbread should be golden and a toothpick inserted in the center comes out clean.

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Conclusion

Chili and Cornbread Casserole is a one-pan wonder that blends comfort, flavor, and convenience into every serving. Whether you’re feeding a busy family on a weeknight or bringing it to a casual get-together, it’s a guaranteed crowd-pleaser. The best part? You probably have most of the ingredients already in your pantry. Try it once, and you’ll keep coming back to this cozy classic all season long.

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