Chili Cornbread Casserole

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This Chili Cornbread Casserole is one of our coziest family dinners - savory chili on the bottom, cheesy cornbread on top, all baked in one skillet. It’s easy, comforting, and always a hit with the kids!

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: Tex-Mex

Difficulty: Easy

Servings: servings

Calories: 520kcal

Author: Nora from Savory Nothings

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…

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

Notes

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.

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