Perfect one-dish comfort meal with zesty chili and golden cornbread
Simple technique using pantry staples – no fancy ingredients needed
Fool-proof recipe even kitchen beginners can nail every time
Meal prep friendly – freezes beautifully for busy weeknights
Ever find yourself scrambling for dinner ideas when time’s tight but the family’s hungry? This Chili Cornbread Casserole is the answer to your weeknight dinner prayers. The hearty chili base topped with fluffy golden cornbread creates the ultimate comfort food experience that serves four perfectly.
I’ve tested countless versions of this classic, and this recipe strikes the perfect balance between simplicity and flavor. You’ll love how the spicy chili contrasts with the slightly sweet cornbread topping, creating a meal that satisfies every craving.
Nutrition Information
Nutrient Amount per Serving Calories 520 Protein 28g Carbohydrates 48g Fat 24g Fiber 8g Sodium 980mg Sugar 6g
Serving size: 1/4 of casserole (approximately 1.5 cups)
Quick Info
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Storage: Up to 4 days refrigerated
Kitchen Tools
Essential Equipment Purpose 9×13 inch baking dish Main cooking vessel Large skillet (12-inch) For preparing chili base 2 mixing bowls For wet and dry ingredients Measuring cups & spoons For accurate measurements Wooden spoon For stirring ingredients Cutting board For prep work Sharp knife For chopping vegetables Whisk For mixing cornbread batter Can opener For opening canned ingredients Toothpicks For testing doneness
Ingredients
Chili Base Amount Ground beef (80/20) 1 pound White onion, diced 1 medium (about 1 cup) Garlic, minced 2 cloves Black beans, drained 1 can (15 oz) Fire-roasted tomatoes 1 can (14.5 oz) Chili powder 2 tablespoons Cumin 1 teaspoon Salt 1 teaspoon Black pepper 1/2 teaspoon
Cornbread Topping Amount Yellow cornmeal 1 cup All-purpose flour 1 cup Baking powder 2 teaspoons Salt 1/2 teaspoon Whole buttermilk 1 cup Butter, melted 1/4 cup Large egg 1 Sharp cheddar, shredded 1 cup
Step-by-Step Instructions
Before You Start (15 minutes)
Take out all ingredients:
Remove buttermilk and egg from refrigerator
Let sit at room temperature for 15 minutes
This helps them blend better
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
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
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)
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
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
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
Open tomatoes:
Do not drain
Set aside with juice
Make the Chili (15-20 minutes)
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
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
Add aromatics:
Add diced onion to meat
Add minced garlic
Stir to combine
Cook 5 minutes, stirring every minute
Onions should become translucent
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
Finish chili:
Reduce heat to medium-low
Simmer 5 minutes, stirring occasionally
Sauce should be slightly thickened
Taste and adjust seasonings if needed
For extra kick, try adding a touch of sweet chili sauce
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)
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
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
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
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)
Add cornbread topping:
Pour batter over chili
Use spatula to spread evenly
Make sure to reach corners
Sprinkle reserved cheese on top
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
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 before adding cornbread topping, or add 1 tablespoon tomato pasteDry cornbread : Reduce baking time by 5 minutes, don’t overmix batterUndercooked center : Cover with foil to prevent burning, bake additional 5-10 minutesCrumbly cornbread : Check your measurements – too much cornmeal can cause crumblingBurnt edges : Position rack in center of oven, reduce temperature to 350°F
Variations & Substitutions
Protein Options
Ground turkey (use 93% lean for best flavor)
Ground chicken
Plant-based crumbles (add 1 tablespoon olive oil for moisture)
Bean Varieties
Pinto beans
Kidney beans
Try a mixed bean medley for extra texture
Dietary Adjustments
Gluten-free : Use 1:1 gluten-free flour blendDairy-free : Substitute plant milk + 1 tablespoon vinegar, use plant-based cheeseLower sodium : Reduce salt, use no-salt-added beans and tomatoes
Flavor Boosters
Add 1 diced bell pepper with onions
Mix 1 cup corn kernels into chili
Try chili oil drizzled on top before serving for heat lovers
Stir in 1 teaspoon smoked paprika for smoky depth
Storage & Reheating
Refrigerator Storage
Cool completely before refrigerating
Store in airtight container
Keeps fresh for up to 4 days
Best if wrapped tightly with plastic wrap
Freezer Storage
Portion into individual servings
Wrap well in freezer-safe container
Label with date
Freezes up to 3 months
Thaw overnight in refrigerator
Reheating Methods
Microwave : 2-3 minutes, covered with damp paper towelOven : 350°F for 15-20 minutes in covered dishStovetop : Not recommended (cornbread gets mushy)Add 1-2 tablespoons broth if needed for moisture
Safety Notes & Tips
Food Safety
Ground beef must reach 160°F internal temperature
Don’t leave casserole at room temperature over 2 hours
Reheat leftovers to 165°F
Wash hands after handling raw meat
Beginner Tips
Read entire recipe before starting
Prep all ingredients before cooking (mise en place)
Use timer for each cooking stage
Let casserole rest before serving – this isn’t optional!
Garnish with fresh toppings like cilantro, sour cream, or sliced avocado
