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!
Angela
We made this fantastic recipe again tonight! Turned out so good, we are going to take it to a potluck this weekend.
Beth Pierce
Thank you, Angela! So glad that you enjoyed it.
Lisa
Yum, yum, yum, I love me some chili cornbread casserole. My sister makes this and gosh all the flavors and cornbread blends so well. I’ve never made it myself, but I think I’m going to try your recipe Beth especially since it’s been so cold here…good hearty dish!
Beth Pierce
Thanks, Lisa! I hope you enjoy it as much as we do!
Kat
Making a hearty chili right in an oven safe skillet is a great way to save on dishes after a long day. Mixing in those fire roasted tomatoes adds a nice depth to the beef base.
Angela Campos
This chili cornbread casserole turned out amazing! It was so easy to make, and the family loved it, can’t wait to make it again, Yum!
Beth Pierce
So glad that you liked it, Angela.
alejandra
I made this casserole last night: totally a hit! The kids devoured it, so sadly, no leftovers. Next time I’ll double the batch.
Beth Pierce
Thank you, Alexandra! I am so glad that you and the kids liked it.
Tammy
This is such a comforting and delicious winter dish. Everyone loved it and its so easy to make too.
Beth Pierce
So glad that you liked it.
Catalina
The cornbread baked up perfectly on top of the chili. We had no leftovers!
Beth Pierce
So glad that you liked it, Catalina!
Amy
I’m planning to try this chili cornbread casserole soon. It looks like a very practical, one-pan meal that will save a lot of time on a busy evening.
Beth Pierce
Thanks, Amy! Enjoy!
Ben
A classic pairing in one dish? You can’t beat that!
Terri
This is such a great recipe. I make chili with cornbread all the time, and this just puts them right together. So smart.