The Ultimate Chili Cornbread Casserole: A Hearty One-Dish Wonder (Ready in 45 Minutes!)

• Perfect weeknight comfort food combining zesty homemade chili with fluffy cornbread topping
• Simple 4-person recipe using pantry staples and just one baking dish
• Customizable with various proteins, beans, and toppings
• Make-ahead friendly and freezer-safe for busy families

A warm, hearty chili cornbread casserole is exactly what you need when craving comfort food but short on time. This crowd-pleasing one-dish meal pairs seasoned chili with golden cornbread for a satisfying dinner that feeds four.

Quick Info

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 people
• Storage: Up to 4 days refrigerated

Equipment Needed

• 9×13 inch baking dish (glass or ceramic works best)
• Large skillet (12-inch with high sides recommended)
• Mixing bowls (2) – one medium, one large
• Measuring cups (both dry and liquid measures)
• Measuring spoons
• Wooden spoon or spatula
• Can opener
• Cutting board
• Sharp knife
• Whisk
• Mixing spoons
• Toothpicks (for testing doneness)

Ingredients

For the Chili Base:

• 1 pound ground beef (80/20 lean-to-fat ratio recommended)
• 1 medium white onion, diced (about 1 cup)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) fire-roasted tomatoes, undrained
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Cornbread Topping:

• 1 cup yellow cornmeal (not cornbread mix)
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole buttermilk (at room temperature)
• 1/4 cup butter, melted and slightly cooled
• 1 large egg (at room temperature)
• 1 cup sharp cheddar cheese, freshly shredded

Step-by-Step Instructions

Before You Start (15 minutes)

1. Take out all ingredients:

• Remove buttermilk and egg from refrigerator
• Let sit at room temperature for 15 minutes
• This helps them blend better

1. Prepare your workspace:

• Clear and clean counter space
• Set out all equipment
• Position oven rack in middle position
• Line up ingredients in order of use

1. Preheat your oven:

• Set to 375°F
• Allow at least 10 minutes to fully heat
• Tip: Most ovens beep when preheated, but wait 5 extra minutes to ensure even heating

1. Prepare your baking dish:

• Coat 9×13 inch dish with cooking spray or butter
• Pay special attention to corners and sides
• Set aside

Ingredient Preparation (10 minutes)

1. Prepare the onion:

• Cut off both ends
• Peel outer skin
• Cut in half from top to bottom
• Place flat side down
• Make lengthwise cuts, then crosswise cuts
• Aim for pieces about 1/4 inch in size
• Should yield about 1 cup

1. Prepare the garlic:

• Remove cloves from head
• Peel each clove
• Place flat side of knife on clove
• Press firmly to crush
• Rock knife back and forth to mince
• Should be very fine, about size of grains of rice

1. Prepare the beans:

• Open can with can opener
• Pour into strainer
• Rinse under cool water until water runs clear
• Shake to remove excess water
• Let drain while preparing other ingredients

1. Open tomatoes:

• Do not drain
• Set aside with juice

Make the Chili (15-20 minutes)

1. Start cooking meat:

• Place large skillet on stove
• Turn heat to medium-high
• Wait 1 minute for pan to heat
• Add ground beef
• Break into large chunks with wooden spoon

1. Brown the meat:

• Cook 4-5 minutes, stirring occasionally
• Break into smaller pieces (about size of peas)
• Continue cooking 4-5 more minutes
• Meat should be mostly brown with no pink spots
• Tip: If meat releases lot of liquid, carefully drain excess fat

1. Add aromatics:

• Add diced onion to meat
• Add minced garlic
• Stir to combine
• Cook 5 minutes, stirring every minute
• Onions should become translucent

1. Add remaining ingredients:

• Add drained black beans
• Pour in tomatoes with their juice
• Add chili powder
• Add cumin
• Add salt and pepper
• Stir well to combine everything

1. Finish chili:

• Reduce heat to medium-low
• Simmer 5 minutes, stirring occasionally
• Sauce should be slightly thickened
• Taste and adjust seasonings if needed

1. Transfer to baking dish:

• Carefully pour chili into prepared dish
• Spread into even layer
• Let cool slightly while making cornbread

Make the Cornbread Topping (10 minutes)

1. Mix dry ingredients:

• In large bowl, measure cornmeal
• Add flour
• Add baking powder
• Add salt
• Whisk together until well combined
• Look for even color throughout

1. Mix wet ingredients:

• In medium bowl, pour buttermilk
• Add melted butter (should be warm, not hot)
• Crack egg into bowl
• Whisk until well combined
• Mixture should be uniform in color

1. Combine mixtures:

• Make well in center of dry ingredients
• Pour wet ingredients into well
• Using wooden spoon, stir just until combined
• Stop when no dry flour is visible
• Batter will be slightly lumpy
• Important: Do not overmix

1. Add cheese:

• Reserve 1/4 cup cheese for topping
• Gently fold remaining cheese into batter
• Use just 3-4 strokes to incorporate

Assembly and Baking (30-35 minutes)

1. Add cornbread topping:

• Pour batter over chili
• Use spatula to spread evenly
• Make sure to reach corners
• Sprinkle reserved cheese on top

1. Bake casserole:

• Place in preheated oven
• Set timer for 25 minutes
• Do not open oven while baking
• Check at 25 minutes:
  • Cornbread should be golden brown
  • Insert toothpick in center
  • Should come out clean or with few crumbs
  • If wet batter on toothpick, bake 5 more minutes

1. Cool and serve:

• Remove from oven carefully
• Place on heat-safe surface
• Let rest 10 minutes
• This helps it set and makes serving easier
• Cut into squares
• Serve while warm

Signs of Doneness

• Cornbread top should be golden brown
• Edges will be slightly darker
• Toothpick test should be clean
• Slight jiggle is ok, but shouldn’t be liquid
• Internal temperature should reach 165°F

Troubleshooting

• Runny chili: Simmer longer to reduce liquid
• Dry cornbread: Don’t overmix batter, check oven temperature
• Undercooked center: Cover with foil, bake additional 5-10 minutes
• Crumbly cornbread: Ensure proper wet-to-dry ratio

Variations & Substitutions

• Protein options: Ground turkey, chicken, or meatless crumbles
• Bean varieties: Pinto, kidney, or mixed beans
• Dairy-free: Use plant-based milk + 1 tablespoon vinegar, dairy-free cheese
• Spice level: Adjust chili powder, add diced jalapeños
• Gluten-free: Use 1:1 gluten-free flour blend

Storage & Reheating

Storage:

• Refrigerate up to 4 days in airtight container
• Freeze up to 3 months, wrapped well

Reheating:

• Microwave: 2-3 minutes
• Oven: 350°F for 15-20 minutes
• Add splash of broth if needed

Safety Notes & Tips

• Internal temperature should reach 165°F
• Cool completely before storing
• Don’t leave at room temperature over 2 hours
• Use fresh ingredients
• Check beans and tomatoes for dents/damage

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Pro Tips:

• Room temperature dairy ingredients blend better
• Don’t overmix cornbread batter
• Let rest before serving
• Garnish with fresh cilantro, sour cream, or sliced jalapeños