If you’re craving something warm, hearty, and loaded with flavor, then look no further than this Chili Cornbread Casserole. It’s the kind of dish that brings comfort with every bite—the perfect balance of spicy chili and soft, cornbread topping. Picture it: a golden-brown cornbread crust hiding a savory, meaty chili underneath. It’s a true crowd-pleaser that’s easy to make and guaranteed to satisfy. Trust me, you’re going to want to make this one on repeat!

Why You’ll Love Chili Cornbread Casserole

This recipe isn’t just about combining chili and cornbread—it’s about creating a meal that warms both your heart and your stomach. Here’s why it’s a favorite:

Versatile: Whether you’re serving it as a weeknight dinner or bringing it to a potluck, this casserole fits any occasion. It’s a great choice when you need a comforting meal in no time, and it’s also easy to scale up for a crowd.
Budget-Friendly: With simple ingredients like ground beef, beans, and cornbread mix, you’ve got a dish that’s both satisfying and affordable. No need to break the bank when you can make something this delicious for less!
Quick and Easy: Most of the work is just about layering everything into the dish and letting the oven do the rest. Even if you’re not a seasoned cook, you’ll feel like a pro after making this.
Customizable: Want more heat? Add extra chili powder or diced jalapeños. Prefer a milder version? Skip the spice and enjoy the rich flavors. You can adjust this dish to fit your taste.
Family-Friendly: Chili and cornbread are a hit with all ages. This dish is always a winner with kids and adults alike, and it’s a great way to get everyone to the table.

Ingredients

Here’s what you need to bring this casserole to life:

Ground Beef: The hearty base of the chili. It cooks down into a rich, flavorful filling that pairs perfectly with the cornbread topping.
Canned Beans: Kidney beans or black beans are classic choices for chili. They absorb the spices and add a lovely texture.
Diced Tomatoes: Adds moisture and richness to the chili. If you want a chunkier sauce, go for fire-roasted tomatoes for an extra smoky flavor.
Cornbread Mix: The star of the topping. It’s easy and quick to prepare, giving you that classic, buttery cornbread texture.
Cheese: Shredded cheddar or Mexican blend cheese gives the casserole an extra cheesy layer that melts into the cornbread.
Chili Powder and Cumin: These spices are key to giving your chili that deep, savory flavor with just the right amount of kick.
Onion and Garlic: For extra flavor and fragrance, sauté the onion and garlic before adding them to the chili mixture.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps for creating this comforting dish:

Preheat Your Oven: Preheat your oven to 375°F (190°C) so it’s ready to go when your casserole is assembled.
Cook the Meat: In a large skillet, brown the ground beef over medium heat. Once cooked, drain any excess fat and set the beef aside.
Sauté Onion and Garlic: In the same skillet, sauté the onion and garlic until softened and fragrant—about 3-4 minutes.
Make the Chili Base: Add the cooked ground beef back into the skillet with the onions and garlic. Stir in the diced tomatoes, beans, chili powder, cumin, salt, and pepper. Let it simmer for about 10 minutes to meld the flavors.
Prepare the Cornbread Topping: In a separate bowl, prepare the cornbread mix according to the package instructions, usually adding eggs, milk, and oil.
Assemble the Casserole: In a greased casserole dish, spread the chili mixture evenly. Pour the cornbread batter over the chili and spread it out gently to cover. Sprinkle shredded cheese over the top.
Bake the Casserole: Bake for 25-30 minutes, or until the cornbread is golden brown and cooked through. If you want a crispier crust, you can broil it for the last 2-3 minutes.
Serve and Enjoy: Let the casserole cool for a few minutes before serving. This dish is amazing on its own, but feel free to serve it with a side of sour cream, fresh cilantro, or extra cheese!

How to Serve Chili Cornbread Casserole

This dish is hearty enough to stand on its own, but here are some great sides to pair it with:

Green Salad: A fresh, crisp salad with a light vinaigrette is the perfect contrast to the richness of the casserole.
Garlic Bread: A warm slice of garlic bread will soak up any extra chili juices and complement the cheesy cornbread topping.
Sour Cream: A dollop of sour cream on top of your casserole adds a tangy contrast and cools down the heat if you’ve made a spicy version.
Roasted Veggies: Roasted vegetables, such as sweet potatoes, zucchini, or bell peppers, are a great side that adds color and balance to the meal.

Additional Tips

Here are a few tips to help you make the most of this dish:

Spice Level: Feel free to adjust the chili powder and add jalapeños to increase the heat if you prefer your chili on the spicy side.
Use Leftovers: This casserole is perfect for leftovers! Just store in an airtight container in the fridge and reheat when you’re ready to eat.
Make It Ahead: You can prepare the chili and cornbread separately the night before, then assemble and bake it the next day for a super easy dinner.
Cheese Options: While cheddar is a classic, feel free to experiment with different cheese blends, like Monterey Jack or even a spicy pepper jack.

FAQ Section

Q1: Can I substitute ground beef with another protein?
A1: Yes, you can use ground turkey, chicken, or even plant-based meat substitutes for a lighter or vegetarian version.

Q2: Can I make this dish ahead of time?
A2: Absolutely! Prepare the chili base and cornbread topping in advance, then bake it right before serving.

Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. It’s also great for freezing if you want to save some for later.

Q4: Can I freeze this dish?
A4: Yes! Assemble and bake the casserole, then let it cool before freezing. It can be stored in the freezer for up to 2-3 months.

Q5: What’s the best way to reheat this dish?
A5: Reheat in the oven at 350°F for about 15 minutes, or until heated through. You can also microwave individual servings for convenience.

Q6: Can I make this recipe vegetarian?
A6: Yes! Simply swap out the ground beef for more beans or a meat alternative, and you’ve got yourself a vegetarian-friendly casserole.

Q7: Can I use a different type of cornbread mix?
A7: Absolutely! Use your favorite cornbread mix or even make homemade cornbread if you’re feeling adventurous.

Q8: How do I make the chili thicker?
A8: If you want a thicker chili, simply reduce the amount of liquid (like tomato juice) or let the chili simmer a bit longer before adding it to the casserole.

Q9: Can I double the recipe for a larger group?
A9: Yes, you can double the recipe, just be sure to use a larger casserole dish and adjust the baking time if needed.

Q10: Can I add extra toppings?
A10: Definitely! Try adding sliced jalapeños, diced onions, or a sprinkle of cilantro to give the casserole an extra burst of flavor.

Conclusion

Chili Cornbread Casserole is the ultimate comfort food that brings all the cozy vibes to your dinner table. With its rich, flavorful chili and buttery cornbread topping, it’s the kind of dish everyone will be excited to dig into. Whether it’s for a casual family dinner or a big gathering, this casserole is always a hit. Give it a try—you won’t regret it!

Chili Cornbread Casserole

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Author: Maria
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

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Description

Turkey chili cornbread casserole is a comfort food classic made easy! A quick turkey chili is topped with cornbread and baked until golden, perfect for when you’re short on time but craving something hearty

Instructions

Prepare Seasoning:
- In a small bowl, combine chili powder, salt, garlic powder, cumin, black pepper, and cayenne pepper (if using). Stir to combine.
Cook Turkey Chili:
- Heat oil in a large pot over medium heat. Add diced onions and cook for 4-5 minutes, stirring frequently.
- Add minced garlic and cook for an additional minute, stirring frequently.
- Increase heat to medium-high and add ground turkey, sprinkling with the prepared seasoning mix. Stir to combine.
- Cook the turkey in a layer for 3 minutes, then stir and break up any large pieces. Cook for another 3 minutes or until browned.
- Add chicken broth, diced tomatoes, and red beans to the pot. Stir to combine.
- Bring the mixture to a boil (about 4-5 minutes), then reduce the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally.
- Uncover and cook for an additional 10-20 minutes, or until the chili thickens and is saucy. Stir often and keep an eye on the consistency.
Prepare Cornbread:
- While the chili simmers, preheat the oven to 400°F.
- Prepare the cornbread mix according to package instructions, adding milk and egg as directed.
Assemble and Bake:
- Once the chili has thickened, remove from heat and let it cool slightly.
- Transfer the chili to a casserole dish and spread it evenly.
- Top the chili with the prepared cornbread mix, spreading it gently without mixing.
- Bake for 15-20 minutes or until the cornbread topping is golden brown. Rotate the dish halfway through if your oven has a hotspot to ensure even baking.
Rest and Serve:
- Let the casserole rest for 15-20 minutes to set before serving.

Notes

For a spicier dish, increase the amount of cayenne pepper or use hot turkey sausage.
You can add shredded cheese on top of the cornbread for an extra indulgent touch.

Nutrition

Serving Size: 1 serving
Calories: 384 kcal
Sugar: 6
Sodium: 1020mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 7g
Protein: 26
Cholesterol: 50mg