A warm casserole is exactly what you need on a cold evening. This chili cornbread casserole pairs a thick, savory ground beef chili with a soft cheddar cornbread crust.
The chili base simmers on the stove to build flavor before it goes into the oven. Baking the cornbread batter directly on top of the hot chili creates a cohesive dish without much active effort.
Why is Chili Cornbread Casserole a Must-Try?
Simmering the chili on the stove first reduces the liquid so the cornbread batter stays on top instead of sinking.
Using buttermilk in the cornbread batter reacts with the baking powder to create a tender crumb.
Whisking the wet and dry cornbread ingredients separately prevents overmixing and keeps the topping light.
Ingredients for Chili Cornbread Casserole
• Ground beef: An 80/20 blend provides enough fat to keep the meat tender, but you can use leaner beef if you prefer.
• Tomatoes: Fire-roasted diced tomatoes add a subtle smokiness. Standard diced tomatoes work fine as a direct swap.
• Kidney beans: Drain and rinse the beans before adding them to the pot to remove excess starch.
• Cornmeal: Fine or medium yellow cornmeal will yield the right texture for the topping.
• Buttermilk: If you do not have buttermilk, mix two thirds of a cup of regular milk with two teaspoons of white vinegar and let it sit for five minutes.
Exact quantities are in the recipe card below.
How to Make Chili Cornbread Casserole
Step 1: Make the chili base
Sauté the aromatics until soft, then brown the ground beef. Stir in the spices, tomatoes, beans, and broth. Let the mixture simmer until it thickens.
Step 2: Prepare the cornbread batter
Whisk the dry ingredients together in one bowl and the wet ingredients in another. Combine them gently until no dry streaks of flour remain. Fold in the shredded cheddar cheese.
Step 3: Assemble and bake
Pour the hot chili into a baking dish. Spread the cornbread batter in an even layer over the top. Bake until the cornbread is set and golden brown.
What to Serve with Chili Cornbread Casserole
Serve this casserole with a crisp green salad tossed in a sharp vinaigrette to cut through the heavy chili.
Expert Tips for Chili Cornbread Casserole
Ground beef must be cooked to a safe internal temperature of 160°F (71°C) before consuming.
Transferring the chili to the casserole dish while it is still hot helps the cornbread bake evenly from the bottom.
Top your servings with sour cream, sliced green onions, or a brush of melted butter.
How to Store and Freeze Chili Cornbread Casserole
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze individual portions for up to 3 months. Thaw overnight in the fridge and reheat in the microwave until the meat reaches 160°F (71°C).
Chili Cornbread Casserole Recipe FAQs
Can I make the chili ahead of time?
Yes, you can cook the chili base up to two days in advance and store it in the fridge. Reheat it on the stove before transferring it to the casserole dish and adding the batter.
Can I use a boxed cornbread mix?
A standard 8.5-ounce box of cornbread mix works as a shortcut. Prepare the batter according to the package directions and spread it over the chili.
What other beans work in this recipe?
Black beans or pinto beans are good substitutes if you do not have kidney beans.
Chili Cornbread Casserole
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 3 garlic cloves minced
- 1.5 teaspoons kosher salt divided
- 1 pound ground beef (80/20) 450 g
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 can tomato paste 6-ounce / 170 g
- 1 can fire-roasted diced tomatoes 15-ounce / 425 g
- 1 can diced green chiles 4-ounce / 113 g
- 1 can kidney beans drained, 15-ounce / 425 g
- 1.5 cups beef broth 360 ml
- 1 cup all-purpose flour 120 g
- 2/3 cup cornmeal 100 g
- 1/4 cup brown sugar 50 g
- 1 tablespoon baking powder
- 1 cup shredded cheddar cheese 113 g
- 2/3 cup buttermilk 160 ml
- 2 large eggs
- 1/4 cup neutral oil 60 ml
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced yellow onion, diced red bell pepper, minced garlic cloves, and 1/2 teaspoon of the kosher salt. Cook for 5 minutes until the vegetables are soft.
- Add the ground beef to the pot. Break the meat apart with a wooden spoon and cook until browned. Check that the meat reaches a safe internal temperature of 160°F (71°C).
- Stir in the chili powder, ground cumin, ground coriander, paprika, and tomato paste.
- Add the fire-roasted diced tomatoes, diced green chiles, drained kidney beans, and beef broth. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 30 minutes. Taste the chili and add up to 1 more teaspoon of kosher salt if needed.
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk the all-purpose flour, cornmeal, brown sugar, baking powder, and the remaining 1/2 teaspoon of kosher salt. Stir in the shredded cheddar cheese.
- In a separate bowl, whisk the buttermilk, eggs, and neutral oil. Pour the wet mixture into the dry ingredients and stir until just combined.
- Transfer the hot chili to a 9x13-inch (23x33 cm) casserole dish. Spread the cornbread batter evenly over the chili.
- Bake for 25 minutes until the cornbread is cooked through and the chili bubbles around the edges. Let the casserole rest for 5 minutes before serving.
Notes
