The idea for this Chili Cornbread Casserole struck me on a chilly afternoon when comfort food was the only thing on my mind. As I browsed through my pantry, I found a multitude of ingredients just waiting to become something special. The vibrant colors of bell peppers and the warmth of spices filled the air as I sautéed them, instantly sparking joy and rekindling fond memories of family dinners.
After a long week of mundane meals, I was ready for something bold and delicious that would jazz up our dinner table. This casserole is a delightful twist on traditional chili, paired with a fluffy cornbread topping that feels like a hug in a dish. Each bite leaves you savoring a harmonious blend of savory beef, hearty beans, and sweet, moist cornbread that perfectly complements the spiciness.
Whether you’re hosting friends for a game night or simply craving something satisfying after a busy day, this recipe not only delivers on flavor but also comes together effortlessly. Let’s dig into making this comfort classic that promises to become a family favorite!
Why is Chili Cornbread Casserole a must-try?
Comforting Warmth: This dish brings a cozy, satisfying vibe, perfect for chilly evenings.
Flavor Explosion: The layers of seasoned beef and zesty beans paired with sweet cornbread create a delightful taste sensation.
Easy to Prepare: With simple steps and common ingredients, you’ll have dinner ready in no time—ideal for busy weeknights!
Crowd-Pleaser: Whether for family dinners or gatherings, it’s a guaranteed hit that leaves everyone asking for seconds.
Make Ahead: Prep this versatile casserole in advance, making it a perfect choice for meal prepping.
Chili Cornbread Casserole Ingredients
Get ready to make a dish that will warm your heart and soul!
For the Chili Base
- Chili powder – adds depth and warmth to the casserole.
- Salt – enhances the flavor of the dish, ensuring every bite is delicious.
- Ground cumin – provides a hint of earthiness that’s essential in chili recipes.
- Dried oregano – gives a fresh, herbal flavor that balances the richness of the meat.
- Mustard powder – adds a subtle tang that brightens the overall profile.
- Brown sugar – a touch of sweetness perfect for countering spiciness.
- Cayenne pepper – optional for an extra kick; adjust based on your spice preference.
- Olive oil – essential for sautéing and infusing flavor into the veggies.
- Yellow onion – a classic base that adds sweetness when cooked down.
- Ground beef – the heart of the chili, providing protein and richness.
- Salt/Pepper – to taste, enhancing the overall flavor profile of the dish.
- Green bell pepper – adds color and crunch, complementing the beef.
- Garlic – infuses the dish with aromatic goodness.
- Tomato paste – thickens the chili and deepens the flavor.
- Worcestershire sauce – a secret ingredient that boosts umami flavor.
- Hot sauce – customize the spice level to your liking for the chili.
- Chicken broth – adds moisture and flavor; vegetable broth is a great substitute.
- Beef bouillon cube – intensifies the beef flavor; use a low-sodium version if preferred.
- Crushed tomatoes – create a rich tomato base that’s essential for chili.
- Diced tomatoes – provide a chunky texture and brighten the mix.
- Kidney beans – offer fiber and heartiness, essential for the chili’s body.
For the Cornbread Topping
- Jiffy corn muffin mix – the star of the topping, ideal for a sweet, fluffy layer.
- Whole kernel sweet corn – brings extra sweetness and texture to the cornbread.
- Milk – adds moisture for a perfectly moist cornbread topping.
- Sour cream – contributes creaminess and richness to the cornbread.
- Melted butter – enhances flavor and ensure a golden crust on the topping.
- Large eggs – bind the ingredients together, creating a light and airy texture.
With these flavorful ingredients for your Chili Cornbread Casserole, you’re set for a delicious meal that promises comfort and satisfaction!
How to Make Chili Cornbread Casserole
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Combine seasoning: In a small bowl, mix together chili powder, salt, ground cumin, dried oregano, mustard powder, brown sugar, and cayenne pepper. Set this flavorful mixture aside for later.
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Preheat oven: Set your oven to 375°F (190°C). This ensures a properly baked casserole that’s warm and cozy.
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Sauté vegetables: Heat olive oil in a large pot over medium heat. Add diced onions and sauté until softened, about 3-4 minutes. Season the ground beef with salt and pepper, then add it to the pot. Cook and crumble for 5 minutes.
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Add veggies: Toss in the diced bell peppers and minced garlic into the pot. Cook together for another 5 minutes until the beef is fully cooked and the vegetables are vibrant. Drain excess grease well.
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Mix in seasoning: Lower the heat and sprinkle the seasoning mixture over the beef and veggies. Stir in tomato paste, Worcestershire sauce, and hot sauce until everything is nicely combined.
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Add liquids: Pour in chicken broth and use a spatula to scrape up any bits from the bottom of the pot. Stir in the beef bouillon cube, crushed tomatoes, and diced tomatoes. Bring to a boil, then reduce to low heat and add the kidney beans.
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Prepare cornbread topping: In a large bowl, combine the Jiffy cornbread mix, drained sweet corn, milk, sour cream, melted butter, and whisked eggs until just mixed. Don’t over-stir; lumps are okay for a fluffy texture!
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Assemble the casserole: Spread the chili mixture evenly in a deep 9 x 13-inch casserole dish, pressing it down gently.
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Top with cornbread: Spoon the cornbread mixture over the chili, smoothing it out gently for even baking.
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Bake: Place the casserole in the preheated oven and bake uncovered for 45 minutes. Tent with foil during the last 5-10 minutes if the top browns too much.
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Cool before serving: Remove the casserole from the oven and let it sit for about 5 minutes to set up before slicing and serving.
Optional: Garnish with fresh cilantro or a dollop of sour cream for extra flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Chili Cornbread Casserole?
Nothing enhances a warm and hearty casserole quite like a selection of delicious side dishes and pairings to create a memorable meal experience.
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Fresh Garden Salad: A vibrant mix of greens and colorful veggies adds a refreshing crunch that balances the richness of the casserole.
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Creamy Coleslaw: The tanginess of coleslaw provides a satisfying contrast to the savory chili, making each bite a delightful experience.
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Guacamole & Tortilla Chips: This easy dip adds a creamy, buttery flavor and a fun crunch, perfect for scooping alongside the casserole.
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Avocado Slices: The cool, creamy texture of fresh avocado brings a delightful richness that complements the spicy chili beautifully.
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Corn on the Cob: Sweet, buttery corn on the cob is a vibrant addition, enhancing the cornbread element in the casserole.
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Spicy Pickles: Add a zesty crunch with spicy pickles on the side; their tanginess perfectly cuts through the richness of the dish.
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Fizzy Lemonade: A refreshing glass of fizzy lemonade is an excellent drink choice, offering a sweet citrus contrast to the deep flavors of the casserole.
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Chocolate Brownies: End the meal on a sweet note with indulgent chocolate brownies, creating a perfect balance to the savory chili.
These pairings not only elevate your Chili Cornbread Casserole experience but also cater to a variety of tastes and preferences, making it a delightful feast for everyone!
Expert Tips for Chili Cornbread Casserole
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Cut Down Spice: If you prefer a milder flavor, reduce the cayenne pepper and hot sauce. You can always add heat later!
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Avoid Greasy Casserole: Make sure to drain the beef well after cooking. Excess grease can make the casserole heavy and unappetizing.
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Fluffy Cornbread: Don’t overmix the cornbread topping! Stir just until combined for a light and fluffy texture in your Chili Cornbread Casserole.
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Layering Tips: Press down gently on the chili layer before adding the cornbread topping. This helps with better adherence while baking.
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Storing Leftovers: Allow the casserole to cool completely before covering it. Store it in the fridge for up to 3 days for easy reheating!
Make Ahead Options
These Chili Cornbread Casserole components are perfect for busy home cooks looking to save time during the week! You can prepare the chili base up to 3 days in advance by cooking it through step 6, allowing the flavors to meld beautifully. Store it in an airtight container in the refrigerator to maintain its taste and texture. The cornbread topping can also be mixed and kept in the fridge for up to 24 hours. When you’re ready to enjoy your casserole, simply pour the chili into a baking dish, top it with the cornbread mixture, and bake, ensuring it reaches a warm, bubbly perfection. This way, you’ll have a delicious home-cooked meal without the fuss on busy nights!
How to Store and Freeze Chili Cornbread Casserole
Fridge: Once cooled, store leftover casserole in an airtight container for up to 3 days. Reheat in the microwave or oven until heated through.
Freezer: For longer storage, freeze the casserole in individual portions or as a whole. Wrap tightly in plastic wrap and then aluminum foil for up to 3 months.
Reheating: Thaw overnight in the fridge before reheating. Microwave individual portions or bake at 350°F (175°C) until warmed through.
Tips: Always let the casserole cool completely before sealing it for storage, ensuring the best texture in your Chili Cornbread Casserole.
Chili Cornbread Casserole Variations & Substitutions
Feel free to get creative and make this comforting dish your own with these exciting adaptations!
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Vegetarian: Swap ground beef for lentils or black beans for a hearty yet meatless option. This transformation keeps the fiber and flavor intact.
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Spicy Kick: Add diced jalapeños or chopped chipotle peppers to the chili base for an extra fiery punch. The heat will balance beautifully with the sweet cornbread.
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Gluten-Free: Use a gluten-free cornbread mix in place of Jiffy cornbread to ensure everyone can enjoy this dish. There are many fantastic options available without sacrificing taste.
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Creamy Surprise: Stir in a cup of cream cheese into the chili mix for a velvety texture. This luscious twist makes each bite even more indulgent.
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Sweet Corn Boost: Mix in fresh or frozen sweet corn kernels into the chili. The pops of sweetness will marry delightfully with the spices.
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Herb Infusion: Add fresh cilantro or parsley as a garnish before serving. It’ll uplift the dish with a burst of freshness and extra color.
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Cheesy Goodness: Top the cornbread layer with shredded cheese before baking. Melting cheese over the cornbread adds a delightful twist of flavor and texture.
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BBQ Flare: Incorporate barbecue sauce in the chili for a smoky twist. The sweet and tangy flavors will elevate your dish while keeping it cozy!
Take your fantastic Chili Cornbread Casserole to new flavors and enjoy a delightful journey of taste!
Chili Cornbread Casserole Recipe FAQs
What kind of ground beef should I use for this casserole?
Absolutely! I recommend using ground beef with a fat content around 80/20 for the best flavor and texture. It browns beautifully and adds richness to the dish. If you’re looking for a leaner option, you can opt for ground turkey or use 90/10 ground beef but keep in mind that it may result in a drier casserole.
How do I store leftovers of my Chili Cornbread Casserole?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Allow the casserole to cool completely before sealing it, ensuring that the texture stays just right for reheating. When you’re ready to enjoy it again, simply pop it in the microwave or reheat in the oven until heated through.
Can I freeze Chili Cornbread Casserole?
Yes, you can! To freeze, let the casserole cool down completely. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can last for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat in the microwave or at 350°F (175°C) for about 25–30 minutes, until heated thoroughly.
Why is my cornbread topping dense and not fluffy?
Very commonly, this happens if the cornbread mixture is overmixed. When combining the cornbread ingredients, stir just until everything is incorporated; it’s perfectly fine to have some lumps in the batter. This helps retain a light, airy texture in your Chili Cornbread Casserole that you’ll love!
Are there any allergy considerations with this recipe?
If you’re cooking for someone with allergies, be cautious! The recipe contains gluten from the Jiffy cornbread mix and dairy from the milk and sour cream. You can substitute with gluten-free cornbread mix and almond milk or coconut cream for a dairy-free alternative. Always check the labels to be sure they are safe for those with specific allergies.
What type of beans work best in the chili?
While kidney beans are traditional, the more the merrier! You could use black beans or pinto beans if you prefer a different flavor and texture. Just make sure they’re drained well to keep the casserole from becoming watery. Red beans or even chickpeas can also add delightful variations, depending on your taste!
Savory Chili Cornbread Casserole: Comfort Food Bliss
Ingredients
Equipment
Method
- In a small bowl, mix together chili powder, salt, ground cumin, dried oregano, mustard powder, brown sugar, and cayenne pepper. Set aside.
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté until softened for about 3-4 minutes. Season ground beef with salt and pepper, then add it to the pot. Cook and crumble for 5 minutes.
- Add diced bell peppers and minced garlic into the pot, cooking for another 5 minutes.
- Lower the heat and sprinkle the seasoning mixture over the beef and veggies. Stir in tomato paste, Worcestershire sauce, and hot sauce.
- Pour in chicken broth, scrape the bottom of the pot, and stir in a beef bouillon cube, crushed tomatoes, and diced tomatoes. Bring to a boil, then reduce to low heat and add the kidney beans.
- In a large bowl, combine the Jiffy cornbread mix, drained sweet corn, milk, sour cream, melted butter, and whisked eggs until just mixed.
- Spread the chili mixture evenly in a deep casserole dish, pressing it down gently.
- Spoon the cornbread mixture over the chili, smoothing it out gently.
- Bake uncovered for 45 minutes. Tent with foil if the top browns too much.
- Let the casserole cool for about 5 minutes before slicing and serving.