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

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.
Preheat Oven: Set your oven to 375° F (190° C) so it’s ready when your casserole is assembled.
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.
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.
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.
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.
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.
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.
Assemble Casserole: Transfer the chili into a deep 9 x 13-inch casserole dish, gently pressing it down to form a firm, even layer.
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.
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.
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