〈 swipe for more photos 〉
Some dinners just feel like home, and my Chili Cornbread Casserole is one of them. It’s the kind of meal you make on a chilly evening when the house is buzzing with kid noise, the oven warms the kitchen, and everyone wanders in asking what smells so good!
Why we love it
- One-pan comfort food. Brown the beef, simmer the thick chili, top with cornbread batter – bake it all in the same oven-safe skillet.
- Family-approved flavor. Mild, cozy seasoning with customizable heat – perfect for picky eaters AND spice lovers.
- It looks impressive… but is actually so easy. Weeknight-friendly, potluck-ready, and always a crowd-pleaser.
It’s nostalgic, cozy, and unbelievably easy – one pan, real ingredients, big flavor. The kind of comforting, family-favorite recipe that quietly becomes tradition!
Printable recipe
Ingredients
- 1 – 1.5 lbs ground beef
- 1 medium onion (diced (about 1 Cup))
- salt and pepper (to taste)
- chili seasoning (to taste (either use your favorite seasoning blend according to package directions; OR season yourself with ground cumin, ground paprika, chili powder, garlic powder, brown sugar, ground pepper, smoked paprika, allspice…))
- 1 (15-oz) can red kidney beans (rinsed and drained)
- 1 (15-oz) can black beans (rinsed and drained)
- 1 (8-oz) can sweet corn (rinsed and drained)
- 1 (15-oz) can plain tomato sauce
- 1 tablespoon Worcestershire sauce
- ½ cup beef broth (OR water with a little bouillon; I use bouillon so I don’t need to worry about using up open broth containers in my fridge)
- 1 (8-½-oz) box cornbread mix (or make your own mix (see tips below))
- ⅓ cup milk
- 1 large egg
- 1 (8-oz) bag shredded Cheddar cheese
- garnish: sour cream (jalapeños, cilantro, green onion…)
Tips
- Use an oven-safe skillet to make it truly one-pan (a 10–12 inch cast iron is perfect).
- Keep the chili thick, not soupy, so the cornbread bakes on top instead of sinking.
- Don’t overmix the cornbread – stir just until combined for a tender topping.
- Mild or spicy? Adjust seasoning to fit your family (add heat or keep it cozy).
- Homemade cornbread mix: Combine ½c yellow cornmeal, ½c flour, 1 tbsp cornstarch, 2 tbsp sugar, 2½ tsp baking powder, ½ tsp salt and 2 tbsp vegetable oil.
Instructions
- Prep:Preheat oven to 375°F (you can turn it on a little later if it preheats fast – switch it on when your chili is simmering).Get your ingredients ready.
- Brown the beef and onion:In a 10–12 inch oven-safe skillet over medium-high heat, cook ground beef and diced onion until the beef is fully browned. Drain excess grease, if you like.Stir in your chili seasoning (or homemade blend). Cook for 1 minute to bloom the spices – this deepens the flavor.Tip: Season the beef lightly with salt and pepper while browning for extra flavor.1 – 1.5 lbs ground beef, 1 medium onion, salt and pepper, chili seasoning
- Add vegetables and simmer:Add beans, corn, tomato sauce, and Worcestershire sauce. Reduce heat to medium. Stir everything well so the flavors combine.Bring to a gentle simmer once, then reduce to low and cook for 15 minutes. Add beef broth as needed until the chili is thick and saucy – not soupy.Tip: Taste and adjust salt, pepper, and seasoning.1 (15-oz) can red kidney beans, 1 (15-oz) can black beans, 1 (8-oz) can sweet corn, 1 (15-oz) can plain tomato sauce, 1 tablespoon Worcestershire sauce, ½ cup beef broth
- While the chili simmers, prepare the cornbread topping:In a small bowl, stir together cornbread mix, milk, egg, and ¼ cup shredded cheese.Tip: Stir just until combined – overmixing makes it tough.1 (8-oz) bag shredded Cheddar cheese, 1 (8-½-oz) box cornbread mix, ⅓ cup milk, 1 large egg
- Layer the casserole:Sprinkle 1 cup shredded cheese evenly over the chili.Drop the cornbread batter in spoonfuls on top (it will spread as it bakes, leave some gaps so steam can escape).Add a little extra cheese on top if you love a golden, cheesy crust.
- Bake and serve:Place the skillet on the lower-middle rack and bake uncovered at 375°F for 20 minutes, or until the cornbread is golden and baked through. The top should spring back lightly when touched.Let the casserole cool for 5 minutes so the layers set. Serve with sour cream, jalapeños, cilantro, green onion – whatever your family loves!garnish: sour cream
Chili Cornbread Casserole
make your kitchen smell like home?Chili casserole questions answered
You can cook the chili portion ahead and refrigerate for up to 2 days. When ready to bake, reheat the chili in the skillet, add cheese and cornbread topping, and bake as directed. The cornbread is best baked fresh.
Bake it first, let it cool completely, then wrap well and freeze for up to 2 months. Thaw in the fridge and reheat covered in the oven until steaming hot all the way through. The cornbread stays surprisingly soft!
Absolutely. Just add a little extra seasoning or a splash of broth since lean meats have less richness.
Yes! Use whatever beans your family likes – or skip them and add extra beef or veggies. This recipe is very forgiving.
Any 8–8.5 oz boxed mix will work (like Jiffy). I often make my own with a simple copycat mix: Combine ½c yellow cornmeal, ½c flour, 1 tbsp cornstarch, 2 tbsp sugar, 2½ tsp baking powder, ½ tsp salt and 2 tbsp vegetable oil.
Perfect to serve with
More casserole recipes
If dinner needs to be easy but still cozy and comforting, these casserole recipes are for you. They’re warm, hearty, and so satisfying – real-life meals that bring everyone to the table without a lot of fuss.
Browse all casserole recipes 〉
〈 swipe for more 〉
More recipes you may enjoy
〈 swipe for more 〉
Comments
No Comments