Print

Cornbread Chili Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 61 reviews

This hearty Cornbread Chili Casserole combines a flavorful turkey chili base with a golden, moist cornbread topping. Perfect for a comforting family dinner, the casserole layers savory spiced chili with a slightly sweet cornbread, baked together for a satisfying one-pan meal. Optional toppings like cheddar cheese, sour cream, and jalapeños add customizable richness and heat.

Ingredients

Units Scale

Chili

  • 1 Tablespoon (15ml) olive oil
  • 1 lb ground turkey (or ground chicken or beef)
  • 1 cup (130g) chopped yellow onion (1 medium onion)
  • 1 cup (130g) chopped bell pepper
  • 1/2 of a jalapeño, finely chopped (seeds and ribs removed)
  • 2 garlic cloves, minced
  • 2 (8-ounce/227g) cans tomato sauce (or use homemade)
  • 1/2 cup (120ml) chicken broth (or vegetable or beef broth)
  • 1 (14.5-ounce/411g) can diced tomatoes, drained
  • 1 (15.5-ounce/439g) can kidney beans, drained and rinsed
  • 1 Tablespoon (12g) packed light or dark brown sugar
  • 1 and 1/2 teaspoons chili powder
  • 1 and 1/2 teaspoons dried oregano
  • 1 and 1/2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper

Cornbread Topping

  • 1 cup (120g) fine cornmeal
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 cup (240ml) buttermilk or whole milk, at room temperature
  • Optional: 1 cup (170g) corn (fresh, frozen, or canned & drained)

Optional Toppings

  • Shredded cheddar cheese
  • Sour cream
  • Sliced jalapeños

Instructions

  1. Cook the Chili: In a large ovenproof skillet (about 3.5–4 quarts), heat olive oil over medium heat for 1 minute. Add ground turkey, chopped onion, bell pepper, jalapeño, and minced garlic. Sauté until the meat is cooked through and vegetables are softened, about 10 minutes, breaking up the meat with a spoon as it cooks.
  2. Simmer the Chili: Stir in tomato sauce, chicken broth, drained diced tomatoes, kidney beans, brown sugar, chili powder, oregano, cumin, salt, and pepper. Reduce heat to medium-low, cover, and simmer gently for 15 minutes to blend the flavors.
  3. Preheat the Oven: While the chili simmers, preheat your oven to 375°F (191°C) to prepare for baking the casserole.
  4. Prepare Cornbread Batter: In a large bowl, whisk together fine cornmeal, all-purpose flour, baking powder, salt, melted butter, brown sugar, egg, and buttermilk. Stir in the optional corn if using. The batter should be smooth and pourable.
  5. Assemble and Bake: Remove the chili from heat and spread the cornbread batter evenly on top of the chili in the skillet. Transfer the skillet to the preheated oven and bake uncovered for 30–35 minutes, or until the cornbread topping is golden and cooked through.
  6. Serve: Scoop the casserole into bowls or onto plates, and serve warm with optional toppings like shredded cheddar cheese, sour cream, or sliced jalapeños.
  7. Store Leftovers: Cool leftovers slightly then store in a reusable container in the refrigerator for up to 1 week. Reheat in a skillet over medium heat or in the microwave before serving.

Notes

  • You can substitute ground chicken or beef for the ground turkey as desired.
  • Removing jalapeño seeds and ribs reduces heat; keep them in if you prefer spicier chili.
  • Using buttermilk in the cornbread creates a tender texture, but whole milk works as a substitute.
  • Fresh, frozen, or canned corn can be added to the cornbread batter for extra sweetness and texture.
  • Use an ovenproof skillet to avoid transferring before baking.
  • Leftover casserole reheats well on stovetop or microwave.
  • Optional toppings add richness and extra flavor to each serving.

Find it online: https://clovercuisine.com/cornbread-chili-casserole-recipe/