Quick Chili Cornbread Casserole

Figuring out what to make for dinner when you’re craving both comfort food and something that’ll please the whole family can feel like solving a puzzle. After all, getting a balanced meal on the table becomes twice as tricky when you’re juggling after-school activities, homework help, and those busy weeknight schedules that seem to get more packed every year.

Luckily, this chili cornbread casserole checks all the boxes: it’s warm and satisfying, easy to throw together in one pan, and combines two classic comfort foods that’ll have everyone at the table asking for seconds.

What Kind of Ground Beef Should I Use?

For a chili cornbread casserole, you’ll want to think about the fat content of your ground beef. An 80/20 blend (meaning 80% lean meat and 20% fat) is ideal for this type of dish – it provides enough fat to keep the meat juicy and flavorful, but not so much that your casserole becomes greasy. If you prefer leaner meat, 85/15 will work too, though you might notice the meat is slightly less tender. When buying ground beef, look for meat that’s bright red in color and feels slightly firm but not hard. If you’re worried about excess fat, you can always drain the meat after browning it and before adding the other ingredients.

Options for Substitutions

This cozy casserole is pretty adaptable – here are some helpful swaps if you need them:

• Minced beef: You can easily swap the beef for ground turkey, chicken, or even plant-based alternatives. If using turkey or chicken, add an extra tablespoon of oil when cooking to keep it moist.
• Black beans: Any beans work well here – try kidney beans, pinto beans, or even a mix. Just make sure to rinse and drain them like you would the black beans.
• Cornmeal: This is pretty important for authentic cornbread texture, but in a pinch, you can use fine polenta. I wouldn’t recommend substituting this ingredient entirely.
• Milk: Feel free to use any milk you have – dairy or non-dairy works fine. Buttermilk gives an extra tang, and if using it, skip the baking soda.
• Frozen corn: Canned corn works just as well – just drain it first. You can even use fresh corn cut off the cob when it’s in season.
• Crushed tomatoes: You can use diced tomatoes or even a mix of tomato sauce and diced tomatoes. If using sauce, reduce the amount to about 20 ounces to avoid too much liquid.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chili cornbread casserole is getting the right consistency in your chili base – cooking it too wet will make your cornbread topping sink and become gummy, so make sure to simmer until most of the liquid has reduced and the chili is thick. A common mistake is not draining the excess fat after browning the beef, which can lead to a greasy final dish – take a minute to drain all but about 1 tablespoon of fat before adding your other ingredients. When preparing the cornbread topping, avoid overmixing the batter as this will result in a tough, dense texture – instead, stir just until the dry and wet ingredients are combined, and a few small lumps are perfectly fine. For the best results, make sure your chili is still hot when you add the cornbread batter on top, as this helps create a better seal between the layers and ensures even baking.

What to Serve With Chili Cornbread Casserole?

This hearty chili cornbread casserole is practically a complete meal on its own, but a few simple sides can make it even better! A crisp green salad with ranch dressing helps balance out the richness of the casserole and adds a fresh element to your plate. If you’re feeding a crowd, try setting up a toppings bar with shredded cheese, diced avocado, fresh cilantro, and lime wedges so everyone can customize their portion. For those who like extra heat, a side of pickled jalapeños or hot sauce lets people spice things up to their taste.

Storage Instructions

Keep Fresh: This hearty casserole keeps really well in the fridge. Just cover it tightly with foil or transfer to an airtight container and it’ll stay good for up to 4 days. The cornbread might get a bit softer over time, but the flavors actually get even better as they meld together!

Freeze: You can freeze this chili cornbread casserole for up to 3 months in a freezer-safe container. I like to cut it into portions before freezing – it makes it super easy to grab just what you need. Just remember to wrap it well to prevent freezer burn.

Reheat: To warm up your casserole, pop it in the oven at 350°F for about 20-25 minutes if thawed, or 35-40 minutes if frozen. Cover with foil while reheating to keep the cornbread from drying out. You can also microwave individual portions for 2-3 minutes, though the cornbread might not be quite as crispy.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 130-150 g
• Fat: 120-140 g
• Carbohydrates: 260-280 g

Ingredients

• 1.5 pounds minced beef
• 1 medium onion, chopped
• 2.5 teaspoons chili powder
• 1 teaspoon ground cumin
• Salt and pepper as needed
• 2 minced garlic cloves
• 1 can (28 oz) crushed tomatoes
• 1.5 cups corn (frozen)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cornmeal
• 1 cup plain flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 cup milk
• 2 eggs
• 6 tablespoons butter, melted and cooled
• Optional toppings: sour cream and sliced jalapeños

Step 1: Prepare the Casserole Dish and Preheat Oven

Begin by preheating your oven to 375°F (190°C).

Lightly coat a 2-quart casserole dish with cooking spray to prevent sticking, then set it aside for later use.

Step 2: Cook the Beef and Vegetable Mixture

In a large skillet, brown ground beef along with diced onion over medium heat, stirring occasionally.

Once the meat is fully cooked and the onion is soft, add minced garlic, chili powder, and cumin to the skillet.

Cook for about 30 seconds, or until the garlic becomes fragrant.

Stir in crushed tomatoes and corn, and allow the mixture to simmer for 5-7 minutes to let the flavors meld together.

Remove the skillet from the heat, stir in black beans, and season with salt and pepper to taste.

Step 3: Prepare the Cornbread Batter

In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and baking soda.

In a separate smaller bowl, whisk together milk, eggs, and melted butter.

Pour the liquid mixture into the dry ingredients and mix until everything is well combined, ensuring there are no lumps in the batter.

Step 4: Assemble and Bake the Casserole

Pour the cooked chili mixture into the prepared casserole dish, spreading it out evenly.

Carefully spoon or pour the cornbread batter over the chili, covering it completely.

Place the casserole dish in the preheated oven and bake for 28-35 minutes, or until the cornbread topping is lightly golden and cooked through.

Step 5: Serve and Enjoy

Once the cornbread is golden and set, carefully remove the casserole from the oven.

Allow it to cool for a few minutes before serving.

Enjoy your hearty and comforting chili cornbread casserole!