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4.5 from 58 reviews

A hearty and comforting Chili Cornbread Casserole featuring spicy seasoned ground beef chili topped with a moist and fluffy cornbread layer. This easy-to-make casserole combines savory flavors with the sweet crunch of corn and is perfect for family dinners or gatherings.

Ingredients

Seasoning

  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon mustard powder
  • 1 teaspoon brown sugar
  • 1/4 teaspoon cayenne pepper

Chili

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 pounds ground beef
  • Salt and pepper to taste
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce
  • 1/2 cup chicken broth
  • 1 beef bouillon cube
  • 28 ounces crushed tomatoes
  • 14.5 ounces diced tomatoes, drained
  • 16 ounces kidney beans, drained

Cornbread Topping

  • 2 (8.5 oz.) boxes Jiffy corn muffin mix
  • 1 (15.25 oz.) can whole kernel sweet corn, drained
  • 1/3 cup milk
  • 1/3 cup sour cream
  • 3 tablespoons melted butter
  • 2 large eggs, whisked

Instructions

  1. Prepare Seasoning: Combine chili powder, salt, ground cumin, dried oregano, mustard powder, brown sugar, and cayenne pepper in a small bowl. Set aside.
  2. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit.
  3. Cook Onions and Beef: Heat olive oil in a large pot over medium heat. Add diced onions and soften for 3 to 4 minutes. Season ground beef generously with salt and pepper, add to pot, and cook while breaking up the meat for about 5 minutes until browned.
  4. Add Pepper and Garlic: Stir in diced green bell pepper and minced garlic. Continue cooking for 5 more minutes until beef is cooked through. Drain excess grease well.
  5. Add Seasoning and Sauces: Reduce heat to medium and sprinkle seasoning mixture over the meat. Add tomato paste, Worcestershire sauce, and hot sauce, stirring well to combine.
  6. Add Liquids and Tomatoes: Pour in chicken broth and scrape the bottom of the pot with a spatula to lift browned bits. Add beef bouillon cube, crushed tomatoes, and drained diced tomatoes. Stir and bring to a boil, then reduce heat to low.
  7. Add Beans and Simmer: Stir in kidney beans and partially cover the pot to let the chili simmer while you prepare the cornbread topping.
  8. Mix Cornbread Topping: In a large bowl, combine Jiffy corn muffin mix, drained sweet corn, milk, sour cream, melted butter, and whisked eggs. Mix gently just until combined; do not overmix to keep topping light.
  9. Assemble Casserole: Transfer chili to a deep 9 x 13-inch casserole dish, pressing it gently to form an even firm layer.
  10. Add Cornbread Layer: Spoon dollops of the cornbread batter evenly around the edges and center of the chili. Use a silicone spatula to gently spread it into an even layer without disturbing the chili below.
  11. Bake: Bake uncovered in the preheated oven for 45 minutes. If the cornbread top browns too quickly, tent loosely with foil during the last 5 to 10 minutes of baking.
  12. Rest and Serve: Remove casserole from oven and let it sit for 5 minutes before serving to set and cool slightly.

Notes

  • Adding Cheese: Sprinkle shredded cheese on top of the cornbread during the last 10 minutes of baking or layer cheese on chili before adding cornbread for a melty finish.
  • Bean Options: Substitute kidney beans with black beans or pinto beans as preferred.
  • Meat Variations: Use ground turkey, sausage, pork, or veal in place of or combined with beef.
  • Flavor Enhancers: Worcestershire sauce, mustard powder, and hot sauce enrich flavor without overpowering the dish.
  • Spice Level: Increase hot sauce and cayenne pepper for more heat, adding gradually to taste.
  • Broth Choice: Chicken broth adds depth; beef broth or a mix can be used instead.
  • Homemade Cornbread: Use your own cornbread recipe as a topping if preferred.
  • Serving Suggestions: Top with sour cream, shredded cheese, jalapeno slices, green onions, cilantro, diced avocado, Fritos, or tortilla chips for extra texture and flavor.
  • Make Ahead: Prepare chili up to 2 days in advance to allow flavors to deepen. Reheat before adding cornbread topping and baking.
  • Storage: Cool completely, cover, and refrigerate in airtight container for up to 3 days.
  • Leavening Note: Combine the cornbread topping ingredients only when ready to bake to ensure proper rising.

Nutrition

Find it online: https://mcloo.com/spicy-chili-cornbread-casserole-recipe/