Chili Cornbread Casserole is a thick, hearty, well-seasoned beef chili topped with homemade cornbread and all your favorite toppings.
You will love this hearty dish made in one oven-safe skillet. It is always a hit with family and friends and can be customized to suit your taste.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Ground beef: You can substitute ground turkey or pork
- Marjoram: This is a milder, sweeter, and less pungent cousin of oregano. You can substitute oregano if desired.
- Rotel Fire-Roasted Tomatoes: Rotel now has fire-roasted tomatoes with green chiles. If you can not find them, use regular, mild, or hot Rotel tomatoes with green chiles.
- Beans: You can use kidney beans, pinto beans, or black beans.
- Beef broth: Preferably low-sodium.
- Milk: Whole milk is best.
- Butter: Unsalted or salted. If using salted butter, eliminate the added salt.
- Cheese: Regular, sharp, or extra sharp cheddar, Monterey Jack, or Pepper Jack.
How To Make Chili Cornbread Casserole
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Brown the ground beef in a large ovenproof skillet over medium heat. About halfway through the browning process, add the onion. Cook until the onion is soft.
- Reduce the heat to low and add the garlic, chili powder, cumin, marjoram, paprika, salt, and black pepper.
- Stir in the tomatoes and beans. Whisk the beef broth and tomato paste, and stir it into the mixture.
- Whisk the flour, cornmeal, sugar, baking powder, and salt. Stir in the milk, eggs, butter, and half the cheese.
- Spread the cornbread mixture over the chili and bake until set. Sprinkle the top with the remaining cheese, then cover with foil and let it melt.
- Top with your favorite toppings.
Preparation Tips for Success
- If the cornbread topping browns more than you’d like before the topping is completely set, cover it loosely with aluminum foil.
- Let it cool for about 10 minutes before serving. Dish it out with a spoon or cut it into slices, being careful not to scratch your skillet.
- Top the casserole with sour cream, jalapenos, tomatoes, cilantro, and avocados.
Serving Suggestions
Although this casserole is plenty hearty on its own, sometimes I like to serve it with cucumber and tomato salad, corn salad, or Doritos taco salad. Try peach tea or strawberry lemonade for a refreshing beverage.
More Ground Beef Recipes
Chili Cornbread Casserole
Chili Cornbread Casserole is a thick, hearty, well-seasoned beef chili topped with homemade cornbread and all your favorite toppings.
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Servings: 6 servings
Calories: 627kcal
Ingredients
Chili
- 1 lb ground beef
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried marjoram
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 (10-ounce) cans Rotel fire-roasted diced tomatoes with green chiles
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 cup low-sodium beef broth
- 2 tablespoons tomato paste
Cornbread Topping
- 1¼ cups all-purpose flour
- ¾ cup cornmeal
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup whole milk
- 2 large eggs, beaten
- ¼ cup butter, melted and slightly cooled
- 1½ cups shredded cheddar cheese
- toppings such as sour cream, jalapenos, tomatoes, cilantro, and avocados. optional
Instructions
- Preheat oven to 350 degrees.
- Brown the ground beef in a large ovenproof skillet over medium heat. About halfway through the browning process, add the onion. Cook until the onion is soft and the beef is brown.
- Reduce the heat to low and add the garlic, chili powder, cumin, marjoram, paprika, salt, and pepper. Stir and cook for 1 minute.
- Stir in the diced tomatoes and pinto beans. Whisk the beef broth and tomato paste, and stir it into the chili mixture. Simmer while you make the cornbread topping.
- Whisk the flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Stir in the milk, eggs, butter, and ¾ cup cheddar cheese.
- Spread the cornbread mixture over the chili. Bake for 25-30 minutes or until the cornbread is lightly browned and set. Sprinkle the top with the remaining cheese, then cover with foil and let it melt.
- Top the casserole with sour cream, jalapenos, tomatoes, cilantro, and avocados.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave at reduced power for short increments until warm.
Nutrition
Calories: 627kcal | Carbohydrates: 45g | Protein: 29g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 905mg | Potassium: 595mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1225IU | Vitamin C: 3mg | Calcium: 364mg | Iron: 4mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Ebony
I made this for my husband and he absolutely loved it! This is one of his favorite meals of all time!
Elizabeth F
This sounds delicious and very easy to make. I’ve always loved cornbread and used to make it at home when my children were younger. I will try this revipe.
Beth Pierce
Thanks, Elizabeth! Enjoy!