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Easy Chili Cornbread Casserole Recipe for Cozy Dinners

Easy Chili Cornbread Casserole

A cozy 9 x 13-inch casserole layered with thick beef-and-bean chili, tender cornbread, and sharp cheddar cheese. It makes 6–8 hearty servings and is ideal for relaxed family dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Chili Filling
  • 1 pound Lean ground beef
  • 1 Small yellow onion, diced
  • 1 Small green bell pepper, diced
  • 2 Garlic cloves, minced
  • 15 ounces Kidney beans or pinto beans, drained and rinsed
  • 14.5 ounces Diced tomatoes, undrained
  • 8 ounces Tomato sauce
  • 1 packet, about 1 ounce Chili seasoning mix
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 cup Shredded sharp cheddar cheese
Cornbread Topping
  • 2 boxes, 8.5 ounces each Corn muffin mix, such as Jiffy
  • 2 Large eggs
  • 2/3 cup Milk
  • 1 cup, optional Canned or frozen corn, thawed

Method
 

Step-by-Step
  1. Heat the oven to 375°F and grease a 9 x 13-inch baking dish.
  2. Brown the ground beef, diced onion, and green bell pepper in a large skillet over medium heat for 6–8 minutes, breaking up the meat as it cooks, until the beef is no longer pink.
  3. Add the minced garlic and cook for about 30 seconds. Drain any excess grease from the skillet.
  4. Stir in the beans, undrained diced tomatoes, tomato sauce, chili seasoning, salt, and black pepper. Simmer for 5–8 minutes, until the chili thickens slightly.
  5. Spread the chili evenly in the prepared baking dish.
  6. Whisk the corn muffin mixes, eggs, and milk in a bowl just until combined. Fold in the optional corn without overmixing.
  7. Spoon or carefully spread the cornbread batter over the chili, leaving a little space around the edges when possible so steam can escape.
  8. Bake for 25–35 minutes, until the cornbread is golden and a toothpick inserted into the topping comes out with moist crumbs rather than wet batter.
  9. Sprinkle the cheddar over the casserole during the final 5 minutes of baking, or add it immediately after removing the dish from the oven.
  10. Rest the casserole for 5–10 minutes before serving, then add your favorite toppings.

Notes

Keep the chili fairly thick before assembling so the cornbread does not become soggy. Mix the topping only until the dry ingredients are moistened. For a richer, slightly sweeter topping, replace 2–3 tablespoons of the milk with sour cream or add 1 tablespoon of honey. If the top browns before the center is baked, loosely cover the casserole with foil and continue baking until set.