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If you’re looking for a cozy, comforting dish that brings together the hearty warmth of chili with the golden, buttery goodness of cornbread, you’ve just found your new favorite. This Chili & Cornbread Casserole Recipe is a fantastic all-in-one meal that feels like a big, delicious hug on a plate. Layers of seasoned ground beef, beans, and tomatoes are perfectly balanced by a tender, cheesy cornbread topping that bakes up golden brown and irresistibly fluffy. It’s a crowd-pleaser that’s as easy to make as it is to love, perfect for weeknight dinners or casual gatherings where everyone wants a little bit of that comforting home-cooked magic.
Ingredients You’ll Need
The beauty of this Chili & Cornbread Casserole Recipe lies in its simple lineup of ingredients, each carefully chosen to add flavor, texture, and color. Every component plays a vital role—from the creamy sweetness of the creamed corn to the zesty punch of chili seasoning and the sharp meltiness of cheddar cheese—making this dish satisfyingly balanced and wonderfully easy to assemble.
- Corn muffin mix: The base for the cornbread topping, it gives that classic crumbly texture and corn flavor.
- Creamed corn: Adds creaminess and subtle sweetness, keeping the cornbread moist and tender.
- Eggs: Bind everything together perfectly and help the cornbread rise just right.
- Milk: Gives moisture and smoothness to the cornbread batter.
- Shredded cheddar cheese: Provides richness and a golden crust—divided to mix in and sprinkle on top for maximum cheesy goodness.
- Ground beef: The hearty protein that forms the base of the chili layer, adding robust flavor and satisfying texture.
- Chili seasoning packet: Infuses the beef with warm spices and a little kick of heat for an authentic chili flavor.
- Diced tomatoes (undrained): Offers acidity and juicy bursts to keep the chili bright and fresh.
- Chili beans (undrained): Add creamy, hearty bites and make this casserole truly filling.
- Tomato sauce: Wraps the chili ingredients together with a smooth, tangy base.
How to Make Chili & Cornbread Casserole Recipe
Step 1: Get Your Oven and Dish Ready
Preheat your oven to 400ºF to ensure it’s hot and ready for the cornbread. Next, grab a 13 x 9 x 2-inch baking dish and give it a good coating with nonstick cooking spray. This step sets the stage so your casserole lifts out easily without sticking, making clean-up a breeze at the end.
Step 2: Mix and Bake the Cornbread Layer
In a large bowl, mix together the corn muffin mix, creamed corn, eggs, milk, and half of the shredded cheddar cheese until everything is just combined. This mixture will form your abundant, custardy cornbread base. Pour it into your prepared dish, smoothing out the top, and bake for 20 minutes until it’s firm and slightly golden around the edges—this layer is the comforting foundation of the entire casserole.
Step 3: Sauté the Chili Filling
While your cornbread bakes, brown the ground beef in a large skillet over medium heat until cooked through and no pink remains. Drain any excess fat so the casserole won’t be greasy. Add in the chili seasoning mix, diced tomatoes with their juice, chili beans, and tomato sauce. Let this savory mixture simmer for about 5 minutes so the flavors meld together nicely—this step creates the rich chili heart of your casserole.
Step 4: Combine and Finish Baking
Pour the steaming chili mixture evenly over the partially baked cornbread base. Sprinkle the remaining shredded cheddar cheese on top for a golden, gooey finish. Return the dish to the oven for another 20 minutes, allowing the flavors to marry and the cheese to melt into a bubbly topping that’s just inviting enough to make your mouth water.
Step 5: Cool and Serve
After baking, let the casserole cool for at least 5 minutes. This resting time allows it to firm up slightly, making it easier to cut neat squares. Serve warm with your favorite taco toppings or enjoy it on its own for a hearty and satisfying meal that shines brightly for any occasion.
How to Serve Chili & Cornbread Casserole Recipe
Garnishes
To brighten and personalize your Chili & Cornbread Casserole Recipe, consider some fresh garnishes. Chopped green onions or scallions add a fresh crunch, while a dollop of sour cream softens the spice with cool creaminess. Don’t forget a handful of sliced jalapenos for those who love a spicy kick, or a sprinkle of chopped cilantro to brighten up every bite. Each garnish elevates the casserole and invites you to enjoy new layers of flavor.
Side Dishes
This casserole is hearty enough to be a meal on its own, but pairing it with simple sides makes it even more delightful. A crisp green salad with a tangy vinaigrette balances the richness of the dish. Roasted vegetables add warmth and earthiness, while a bowl of fresh guacamole and tortilla chips introduces cool creaminess and crunch. These sides complement the bold, cozy flavors of the casserole perfectly.
Creative Ways to Present
For a fun twist, serve the casserole family-style in the baking dish right at the table—warm and inviting. Alternatively, scoop individual servings into small cast iron skillets or ceramic ramekins to create personal portions that stay hot longer. You can also turn leftovers into chili cornbread bowls by hollowing out mini bread bowls and filling them with warmed casserole for an eye-catching presentation at gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Chili & Cornbread Casserole Recipe keeps beautifully in the fridge for 3 to 4 days when covered tightly. To maintain the best texture, cool the casserole completely before wrapping to prevent sogginess. When ready to enjoy again, leftovers reheat nicely in the oven or microwave.
Freezing
If you want to keep this comforting casserole on hand, it freezes well. Wrap the cooled casserole securely with foil or transfer individual portions to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Just remember to label your container so you know exactly what deliciousness you’ve got tucked away.
Reheating
To reheat frozen or refrigerated casserole, gently thaw overnight in the fridge. Warm in a preheated 350ºF oven for 20 to 25 minutes, or until heated through and bubbly again. Cover with foil to prevent the top from browning too much. You can also reheat single servings in the microwave, just be careful not to overcook, as the cornbread can dry out.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply swap out the ground beef for a plant-based crumble or your favorite beans to keep the chili hearty. Use vegetable broth or water with the chili seasoning for extra flavor, and your Chili & Cornbread Casserole Recipe will still be just as delicious.
What type of chili seasoning works best?
Most standard chili seasoning packets will work fine, but feel free to use a homemade blend if you want to control the salt and spice level. Look for a well-balanced mix with chili powder, cumin, garlic powder, and a touch of paprika for the most authentic taste.
Can I make the cornbread from scratch?
Of course! If you prefer homemade cornbread, just prepare your favorite batter and fold in the creamed corn and cheese before baking. Just keep in mind that the muffin mix provides a specific texture and rise, so homemade versions might be slightly denser but always tasty.
How spicy is this casserole?
The heat level depends mostly on the chili seasoning you use. Most store-bought packets offer mild to moderate heat, but you can boost it with chopped jalapenos or cayenne if you love spice. Remember, you can always add spice at the table with hot sauce or fresh chilies.
Can I add other toppings or mix-ins?
Definitely! Feel free to fold in sautéed bell peppers, corn kernels, or black olives into the chili layer before baking. On top, shredded lettuce, diced avocado, or crushed tortilla chips add wonderful textures and flavors that complement the casserole beautifully.
Final Thoughts
There’s something truly special about a dish that brings comfort, flavor, and convenience all together, and that’s exactly what the Chili & Cornbread Casserole Recipe does. Whether you’re feeding a crowd or enjoying a quiet night in, this casserole invites warmth and satisfaction with every bite. Give it a try, gather your favorite toppings, and get ready to experience a beloved classic that’s sure to become a go-to in your recipe collection.
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Chili & Cornbread Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This hearty Chili & Cornbread Casserole combines a savory chili made with ground beef, beans, and tomatoes, layered beneath a cheesy cornbread topping. Perfectly baked to golden perfection, it’s a comforting dish ideal for family dinners or casual gatherings.
Ingredients
Cornbread Topping
- 1 (8.5-oz) package corn muffin mix
- 1 (14.75-oz) can creamed corn
- 2 eggs
- ½ cup milk
- 2 cups shredded cheddar cheese, divided
Chili Filling
- 1 lb ground beef
- 1 (1.75-oz) package chili seasoning
- 1 (15-oz) can diced tomatoes, undrained
- 1 (15-oz) can chili beans, undrained
- 1 (8-oz) can tomato sauce
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400ºF. Lightly coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray to prevent sticking and set it aside.
- Make Cornbread Layer: In a large bowl, mix together the corn muffin mix, creamed corn, eggs, milk, and 1 cup of shredded cheddar cheese. Pour this mixture evenly into the prepared baking dish. Bake it in the oven for 20 minutes until it’s just set.
- Cook Chili Mixture: While the cornbread bakes, heat a large skillet over medium heat. Add the ground beef and cook until no longer pink, breaking it up as it cooks. Drain excess fat. Stir in the chili seasoning, diced tomatoes with their juice, chili beans, and tomato sauce. Let this mixture simmer for about 5 minutes to blend flavors.
- Assemble and Bake: Remove the partially baked cornbread from the oven. Carefully spoon the chili mixture evenly over the cornbread. Sprinkle the remaining 1 cup of shredded cheddar cheese over the chili layer. Return the casserole to the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
- Cool and Serve: Allow the casserole to cool for about 5 minutes before cutting into 6 to 8 squares. Serve topped with your favorite taco toppings such as sour cream, chopped onions, jalapeños, or cilantro if desired.
Notes
- For a spicier casserole, add chopped jalapeños to the chili mixture before baking.
- Use low-fat or fat-free cheese and lean ground beef to reduce fat content.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian option, substitute ground beef with plant-based meat or diced vegetables.
- Adding a dollop of sour cream or a sprinkle of fresh cilantro adds a fresh flavor contrast.
