Chili Cornbread Casserole Recipe

ByCleo Brixton
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Introduction

Chili Cornbread Casserole is a comforting, hearty dish perfect for family dinners or casual gatherings. It combines rich, flavorful chili with a tasty cornbread topping that bakes to golden perfection. This recipe is easy to make and sure to satisfy your cravings for something warm and delicious.

In a white bowl on a white marbled surface, there is a dish with three main layers: a thick, crumbled golden cornbread topping scattered with small green chopped chives; beneath the cornbread is a rich, chunky chili layer filled with browned ground beef, dark red kidney beans, diced green bell peppers, onions, and a thick reddish-brown sauce; on one side of the cornbread topping, there is a small pile of shredded bright yellow cheese. A spoon rests inside the bowl on the chili side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon mustard powder
  • 1 teaspoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 lbs. ground beef
  • Salt and pepper, to taste
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce
  • 1/2 cup chicken broth
  • 1 beef bouillon cube
  • 28 oz. crushed tomatoes
  • 14.5 oz. diced tomatoes, drained well
  • 16 oz. kidney beans, drained
  • 2 (8.5 oz.) boxes Jiffy corn muffin mix
  • 1 (15.25 oz.) can whole kernel sweet corn, drained
  • 1/3 cup milk
  • 1/3 cup sour cream
  • 3 tablespoons melted butter
  • 2 large eggs, whisked

Instructions

  1. Step 1: Combine chili powder, salt, cumin, oregano, mustard powder, brown sugar, and cayenne pepper in a small bowl and set aside. Measure out remaining chili ingredients before starting.
  2. Step 2: Preheat your oven to 375° F.
  3. Step 3: Heat olive oil in a large pot over medium heat. Add diced onions and cook for 3-4 minutes until softened. Season ground beef generously with salt and pepper, add to pot, and cook while crumbling for about 5 minutes.
  4. Step 4: Stir in diced green bell pepper and minced garlic, cooking for an additional 5 minutes until beef is cooked through. Drain excess grease.
  5. Step 5: Lower heat to medium and sprinkle the seasoning mixture over the meat. Add tomato paste, Worcestershire sauce, and hot sauce, stirring to combine.
  6. Step 6: Pour in chicken broth and use a spatula to scrape the bottom and sides of the pot, releasing flavorful bits.
  7. Step 7: Add beef bouillon cube, crushed tomatoes, and drained diced tomatoes. Stir well and bring to a boil. Reduce heat to low and stir in kidney beans.
  8. Step 8: Partially cover the pot and prepare the cornbread topping by mixing Jiffy corn muffin mix, canned corn, milk, sour cream, melted butter, and whisked eggs in a large bowl until just combined. Avoid overmixing.
  9. Step 9: Transfer the chili to a deep 9 x 13-inch casserole dish, pressing gently to form an even, firm layer.
  10. Step 10: Spoon dollops of the cornbread topping over the chili, placing them around the edges and center. Use a spatula to gently smooth the topping into an even layer, working slowly and carefully.
  11. Step 11: Bake uncovered in the preheated oven for 45 minutes. If the top browns too quickly, tent with foil during the last 5-10 minutes of baking.
  12. Step 12: Remove from oven and let the casserole sit for 5 minutes before serving to allow it to set.

Tips & Variations

  • For a spicier kick, add extra cayenne pepper or a few dashes of your favorite hot sauce to the chili.
  • Swap ground beef for ground turkey or chicken for a leaner version.
  • Add shredded cheese on top of the cornbread before baking for a cheesy crust.
  • If you prefer a thicker chili, simmer uncovered for a few minutes before assembling the casserole.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in the oven at 350° F until heated through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl holds a layered dish with a base of thick, chunky chili rich in reddish-brown color, filled with ground meat, kidney beans, and bits of green bell peppers and onions. On top of the chili are uneven chunks of golden-yellow cornbread with a crumbly texture, sprinkled with small green herb pieces. To one side, there is a small pile of shredded orange cheddar cheese. A shiny metal spoon rests inside the bowl, partly submerged in the chili. The bowl sits on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole vegetarian?

Yes, substitute the ground beef with your favorite plant-based meat alternative or add extra beans and vegetables for a hearty vegetarian version.

What can I use instead of Jiffy corn muffin mix?

You can use any cornbread mix you prefer or make your own cornbread batter from scratch using cornmeal, flour, baking powder, milk, eggs, and butter.

Print
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Chili Cornbread Casserole Recipe

★★★★★

4.8 from 103 reviews
  • Author: Cleo
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

This hearty Chili Cornbread Casserole combines a spicy, savory chili base with a moist, buttery cornbread topping. Ground beef is simmered with tomatoes, beans, peppers, and a rich blend of spices, then baked under a fluffy cornbread layer for a comforting, all-in-one meal perfect for family dinners or gatherings.

Ingredients

Scale

Chili Seasoning Mix

  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon mustard powder
  • 1 teaspoon brown sugar
  • 1/4 teaspoon cayenne pepper

Chili Base

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 lbs. ground beef
  • Salt and pepper, to taste
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce
  • 1/2 cup chicken broth
  • 1 beef bouillon cube
  • 28 oz. crushed tomatoes
  • 14.5 oz. diced tomatoes, drained well
  • 16 oz. kidney beans, drained

Cornbread Topping

  • 2 (8.5 oz.) boxes Jiffy corn muffin mix
  • 1 (15.25 oz.) can whole kernel sweet corn, drained
  • 1/3 cup milk
  • 1/3 cup sour cream
  • 3 tablespoons melted butter
  • 2 large eggs, whisked

Instructions

  1. Prepare Seasoning Mix: Combine the chili powder, salt, ground cumin, dried oregano, mustard powder, brown sugar, and cayenne pepper in a small bowl. Set this seasoning blend aside for later use.
  2. Preheat Oven: Set your oven to 375° F (190° C) so it’s ready when your casserole is assembled.
  3. Cook Onions and Beef: Heat olive oil in a large pot over medium heat. Add diced onions and soften for 3-4 minutes. Season the ground beef generously with salt and pepper, then add to the pot. Cook and crumble the beef, stirring frequently, for about 5 minutes until browned.
  4. Add Peppers and Garlic: Stir in diced green bell pepper and minced garlic. Cook for 5 more minutes until the beef is fully cooked and the vegetables are tender. Drain excess grease thoroughly.
  5. Add Seasoning and Sauces: Reduce heat to medium and sprinkle the seasoning mix over the meat. Stir in tomato paste, Worcestershire sauce, and hot sauce, mixing well to combine all flavors.
  6. Deglaze with Broth: Pour in chicken broth and use a silicone spatula to scrape the bottom and sides of the pot, loosening any flavorful browned bits which will enhance the chili’s taste.
  7. Add Tomatoes and Beans: Stir in the beef bouillon cube, crushed tomatoes, and well-drained diced tomatoes. Bring the mixture to a boil, then reduce heat to low. Finally, stir in the drained kidney beans and partially cover the pot.
  8. Prepare Cornbread Topping: In a large bowl, combine the Jiffy corn muffin mix, drained sweet corn, milk, sour cream, melted butter, and whisked eggs. Stir just until combined, being careful not to overmix.
  9. Assemble Casserole: Transfer the chili into a deep 9 x 13-inch casserole dish, gently pressing it down to form a firm, even layer.
  10. Add Cornbread Layer: Spoon dollops of the cornbread batter evenly over the chili, especially along the edges and center. Use a silicone spatula to gently smooth the topping into an even layer without pressing too hard.
  11. Bake: Place the casserole uncovered in the preheated oven and bake for 45 minutes. If the top starts to brown excessively during the last 5-10 minutes, tent it loosely with aluminum foil to prevent over-browning.
  12. Rest and Serve: Remove the casserole from the oven and let it sit for 5 minutes before serving to let the layers set and make slicing easier.

Notes

  • Drain the diced tomatoes and beans well to prevent excess moisture from making the casserole soggy.
  • If you prefer a spicier chili, increase the cayenne or hot sauce to taste.
  • You can substitute ground turkey or chicken for beef for a leaner version.
  • Use a deep casserole dish to avoid overflow during baking.
  • The resting time after baking helps the casserole firm up for easier serving.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Keywords: chili cornbread casserole, chili casserole, beef chili, baked cornbread, comfort food, one dish meal

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