Cornbread Chili Casserole Recipe

If you’re looking for a cozy, comforting dish that brings together the warmth of chili and the golden delight of cornbread, this Cornbread Chili Casserole Recipe is just what you need. I absolutely love this recipe because it’s hearty enough to feed a crowd but easy enough for a weeknight dinner. The flavors meld beautifully, and the cornbread topping gives it that perfect balance of sweet and savory.

One of the best things about this Cornbread Chili Casserole Recipe is how versatile it is—perfect for chilly evenings, casual family dinners, or even meal prep. When I first tried it, my family went crazy for the mix of spicy chili underneath a fluffy cornbread blanket, and I bet once you make it, you’ll be adding this to your regular rotation too.

Ingredients You’ll Need

Each ingredient in this Cornbread Chili Casserole Recipe plays a unique role, coming together to create layers of flavor and texture you’ll love. I always suggest using fresh veggies and quality broth to take the taste to the next level.

• Olive oil: For a nice, neutral base to sauté your meat and veggies, I like extra virgin olive oil for flavor.
• Ground turkey (or ground chicken or beef): Lean turkey keeps it light, but beef lends a richer flavor if you prefer.
• Yellow onion: Adds sweetness and depth; chopping it finely helps it blend seamlessly into the chili.
• Bell pepper: Gives a fresh crunch and color contrast; mix colors if you want a festive look.
• Jalapeño: Seeds out for mild heat or leave some in for a spicier bite—your call.
• Garlic cloves: Minced fresh garlic punches up the savoriness.
• Tomato sauce: I prefer homemade if I have it, but canned works just fine here.
• Chicken broth (or vegetable or beef broth): Using broth instead of water layers in extra richness.
• Diced tomatoes: Fresh-tasting bursts in the chili; draining them avoids extra liquid.
• Kidney beans: Give the chili heartiness and a chewy texture; rinse to reduce sodium.
• Brown sugar: Balances the acidity of tomatoes with a touch of sweetness.
• Chili powder, oregano, cumin, salt, and pepper: The spice mix that makes the chili sing.
• Cornmeal: The key to that perfect cornbread topping texture—fine cornmeal works best.
• All-purpose flour: Helps bind the cornbread and gives a tender crumb.
• Baking powder: For a fluffy rise on your cornbread topping.
• Unsalted butter: Melted and cooled, it enriches the cornbread without making it greasy.
• Brown sugar: Adds warmth and sweetness to the cornbread.
• Egg: Binds the cornbread batter and gives structure.
• Buttermilk or whole milk: Buttermilk gives a slight tang and tender crumb, but whole milk works too.
• Corn (optional): Fresh or frozen corn kernels add bursts of sweetness and texture.
• Optional toppings: Like shredded cheddar, sour cream, or sliced jalapeños, to customize your serving.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I like to mix things up with this Cornbread Chili Casserole Recipe depending on what I have on hand or the season. Feel free to make it your own by tweaking the spices or toppings to suit your tastes.

• Meatless Version: I once swapped the meat for extra beans and veggies, and it turned out just as hearty and satisfying.
• Spicier Kick: Adding chipotle powder or leaving some jalapeño seeds gives it a smoky heat that my spice-loving friends rave about.
• Cornbread Mix-ins: Tossing in a handful of shredded cheese or chopped green onions into the batter adds an extra layer of flavor I adore.
• Different Proteins: If you’re out of ground turkey, ground chicken or even a lean ground beef do wonders here without changing the cooking method.

How to Make Cornbread Chili Casserole Recipe

Step 1: Build the Chili Base

Heat olive oil in a large ovenproof skillet over medium heat for about a minute—this preps for sautéing. Add your ground turkey (or chosen meat), chopped onion, bell pepper, jalapeño, and garlic. Stir often, breaking up the meat with a spoon as it cooks, until the meat is fully browned and veggies are softened—usually around 10 minutes. This step is key for layering your flavors; I like to make sure the garlic is fragrant but not burnt to keep that fresh punch.

Step 2: Add the Chili Ingredients and Simmer

Once your meat and veggies are cooked, stir in the tomato sauce, chicken broth, drained diced tomatoes, kidney beans, brown sugar, and all the spices—chili powder, oregano, cumin, salt, and pepper. Mixing everything at this stage helps the flavors blend while simmering. Lower the heat to medium-low and cover the skillet, letting the chili simmer gently for 15 minutes. I find that simmering at this temperature keeps it from drying out while concentrating the flavors.

Step 3: Prepare the Cornbread Topping

While your chili simmers, preheat your oven to 375°F (191°C). In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and brown sugar. Then mix in the melted butter, egg, and buttermilk until combined—you want the batter smooth but not overmixed. For an extra sweet crunch, I love folding in some fresh or frozen corn kernels right here. The batter spreads easily over the chili, so no worries if it looks a little thick.

Step 4: Assemble and Bake

Remove the chili from heat and evenly spread the cornbread batter on top, covering the entire surface. Pop the skillet into your preheated oven and bake uncovered for 30 to 35 minutes. You’ll know it’s done when the cornbread topping is a golden honey color and a toothpick inserted into the cornbread comes out clean. This final step is like magic—the cornbread bakes on top infusing the chili with a comforting crust that’s just addictive.

Step 5: Serve and Enjoy

Dish it out warm directly from the skillet. I like to add a dollop of sour cream, a sprinkle of shredded cheddar, and some sliced jalapeños on top for that finishing touch. This casserole shines on its own but those toppings bring it over the moon. Don’t be surprised if your family’s eyes light up at the first bite—this one’s a keeper!

How to Serve Cornbread Chili Casserole Recipe

Garnishes

When I serve this casserole, I love topping it with sharp shredded cheddar for that melty richness, a spoonful of cool sour cream to balance the spice, and fresh jalapeño slices if we want an extra kick. Fresh chopped cilantro or green onions scattered on top also add a nice pop of color and freshness.

Side Dishes

I usually keep sides simple since the casserole itself is so filling. A crisp green salad with a tart vinaigrette or some roasted vegetables are perfect. Sometimes I serve it alongside a bowl of fresh fruit to lighten things up and round out the meal.

Creative Ways to Present

For special occasions, I’ve baked this casserole in individual ramekins for a personalized touch—perfect for a cozy dinner party or meal prepping lunches. Another idea I love is serving it buffet-style with bowls of various toppings so guests can customize their own bowls. It’s surprisingly festive and interactive!

Make Ahead and Storage

Storing Leftovers

I usually transfer any leftovers to an airtight container and store them in the fridge for up to a week. The casserole keeps really well because the flavors continue to develop, and it reheats beautifully. Just make sure to cover it well to prevent drying out.

Freezing

While I prefer fresh, I’ve frozen this casserole in portions wrapped tightly with foil and plastic wrap. When you’re ready to eat, thaw it in the fridge overnight, then reheat in the oven for the best texture. Freezing does soften the cornbread slightly, but it’s still very tasty and convenient.

Reheating

I reheat leftovers in a skillet on medium heat with a splash of water or broth to keep the chili moist, then cover it for a few minutes until warmed through. If you’re short on time, the microwave works too—just cover loosely to trap steam without sogginess and zap in short bursts, stirring in between.

FAQs

Final Thoughts

This Cornbread Chili Casserole Recipe truly feels like a warm hug on a plate, perfect for bringing people together and filling bellies with love. I hope you enjoy making it as much as I do because it’s not just a meal, it’s a little ritual of comfort and joy. Trust me, once you try it, you’ll be coming back to this casserole for cozy dinners or whenever you need a reliable, delicious crowd-pleaser.

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