This Chili Cornbread Casserole delivers bold, homey flavor with very little fuss. Hearty, smoky ground beef chili simmers until saucy, then gets a golden, tender cornbread topping that bakes to a soft, slightly crisp finish. It’s a comforting, one-pan meal that works for busy weeknights, game day gatherings, or any time you want stick-to-your-ribs comfort food.
Think of this casserole as two favorite dishes rolled into one: a rich, spiced beef chili and a fluffy, honey-sweet cornbread topping. The chili gains depth from chili powder, smoked paprika, cumin, and oregano, while a touch of cayenne adds a gentle heat. The cornbread uses buttermilk and a little honey so it stays moist and balances the chili’s smokiness.
This is an ideal make-ahead dinner: the chili can be prepared a day or two in advance, then warmed and topped with the cornbread batter when you’re ready to bake. Leftovers reheat well and often taste even better the next day.
Why you’ll love this recipe
- A satisfying combination: robust ground beef chili topped with a honey-sweetened cornbread layer.
- One-pan baking keeps cleanup simple.
- Flexible: swap the ground beef for another ground meat or change the beans and peppers to suit your taste.
- Makes about eight generous servings—great for family dinners or feeding a crowd.
Recipe ingredients
Both the chili and the cornbread topping are made from scratch using pantry staples.
- Ground beef — 1.5 lbs. (can substitute ground chicken or turkey)
- Aromatics — 1 onion (chopped) and 4 cloves garlic (minced)
- Poblano pepper — seeded and chopped (or substitute a 4-ounce can of mild green chiles or any bell pepper)
- Spices — 2 tbsp chili powder, 2 tsp smoked paprika, 2 tsp ground cumin, 1 tsp dried oregano, 1/4 tsp cayenne (optional)
- Tomato sauce — 30 ounces (two 15-ounce cans)
- Diced tomatoes — 15 ounces fire-roasted diced tomatoes recommended
- Beans — 15 ounces kidney beans, rinsed and drained (substitute black or pinto beans if preferred)
- Fresh finish (optional) — 1 tbsp lime juice and 1/4 cup chopped cilantro
- Salt & pepper — about 1/2 tsp salt and 1/4 tsp black pepper, adjust to taste
- For the cornbread topping: 1/2 cup cornmeal, 1/2 cup all purpose flour (or GF 1:1 flour), 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt
- Wet cornbread ingredients: 2 oz (4 tbsp) unsalted butter, melted; 1/2 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice), 1 large egg, 3 tbsp honey (or maple syrup)
See the instructions below for full steps and timing.
How to make chili and cornbread casserole
The recipe has two components: the chili base and the cornbread topping. The chili should be slightly saucy so the cornbread absorbs some liquid while baking and stays tender underneath.
Pro tip: Make the chili 1–2 days ahead to save time. Rewarm the chili, place it in the baking dish, and top with the cornbread batter before baking.
Follow the steps below for a reliable result.
Prepare the chili
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1.5 lbs ground beef and break it up, cooking about 5 minutes until nearly cooked through. Drain excess grease if necessary.
- Add the chopped onion and seeded, chopped poblano pepper; cook about 5 minutes until softened. Stir in 4 cloves minced garlic and the spices (2 tbsp chili powder, 2 tsp smoked paprika, 2 tsp ground cumin, 1 tsp dried oregano, 1/4 tsp cayenne) and cook 30 seconds to bloom the flavors.
- Add 30 ounces tomato sauce and 15 ounces fire-roasted diced tomatoes. Bring to a boil, reduce heat, and simmer 15–20 minutes until the chili thickens. Stir in 15 ounces rinsed kidney beans, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. If using, finish with 1 tbsp lime juice and 1/4 cup chopped cilantro.
Prepare the cornbread topping and bake
- Preheat the oven to 375°F.
- Whisk together 1/2 cup cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
- In a separate bowl combine 2 ounces melted butter, 1/2 cup buttermilk, 1 large egg, and 3 tablespoons honey. Add the dry ingredients and stir just until combined—do not overmix.
- Pour the hot chili into a suitable baking dish or keep it in an ovenproof skillet. Spoon or pour the cornbread batter evenly over the chili, smoothing gently but avoiding mixing the layers. Bake 20–25 minutes, checking at 15 minutes since ovens vary. The cornbread is done when a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent with foil. Let cool slightly before serving.
Recipe FAQs
Yes, but a full batch from a box typically yields too much cornbread for this casserole. Use about half a batch of boxed batter for a better chili-to-cornbread ratio.
Can I adjust the spice level?
Absolutely. Add more cayenne or chopped chili peppers for heat, or omit the cayenne for a milder casserole. Leaving out seeds will also reduce heat.
How do I avoid a soggy cornbread bottom?
Make sure the chili has reduced and thickened before topping with batter. If the chili is too thin, the cornbread may absorb excess liquid while baking.
Is this recipe gluten-free?
You can make the cornbread topping gluten-free by substituting an equal amount of a gluten-free 1:1 flour for the all-purpose flour.
Can this be made ahead?
Yes. Make the chili 1–2 days ahead and refrigerate. Rewarm, place in a baking dish or skillet, top with the cornbread batter, and bake when ready.
Serving suggestions
This casserole already includes cornbread, so pair it with bright, crunchy or roasted vegetables and simple garnishes:
- Roasted or air-fried vegetables such as Brussels sprouts or broccoli.
- A crunchy salad—kale with apple, or a simple butter lettuce salad work nicely.
- Top individual servings with shredded cheddar, a dollop of sour cream, sliced jalapeño, avocado, or extra cilantro.
Recipe notes
- Make-ahead: Chili can be prepared up to 48 hours in advance and reheated before baking with the cornbread topping.
- The chili is intentionally a bit saucy to keep the cornbread tender underneath.
- To reduce meat, swap 1/2 lb. of ground beef for an extra can of beans.
- Store leftovers in the refrigerator up to three days; reheat individual portions in the microwave or warm in the oven.
Chili Cornbread Casserole
Servings: 8
Prep Time: 15 mins • Cook Time: 1 hr • Total Time: 1 hr 15 mins
Ingredients
Chili
- 1 tablespoon olive oil
- 1.5 lbs ground beef
- 1 onion, chopped
- 1 poblano pepper, seeded and chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 30 ounces tomato sauce (two 15 oz cans)
- 15 ounces fire-roasted diced tomatoes
- 15 ounces kidney beans, rinsed and drained
- 1 tablespoon lime juice (optional)
- 1/4 cup chopped cilantro (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cornbread topping
- 1/2 cup cornmeal
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 ounces (4 tbsp) unsalted butter, melted
- 1/2 cup buttermilk
- 1 large egg
- 3 tablespoons honey
Instructions
Prepare the chili
- Heat the oil in a large skillet over medium heat. Add the ground beef, break into pieces, and cook about 5 minutes until nearly done. Drain excess grease if needed.
- Add onion and poblano; cook 5 minutes until softened. Stir in garlic and spices and cook 30 seconds more.
- Add tomato sauce and diced tomatoes, bring to a boil, then reduce heat and simmer 15–20 minutes until thickened. Stir in beans, salt, and pepper. Finish with lime and cilantro if using.
Prepare the cornbread topping and bake
- Preheat oven to 375°F.
- Whisk dry topping ingredients together. Mix melted butter, buttermilk, egg, and honey, then fold in the dry ingredients until just combined.
- Spread chili in an ovenproof dish or skillet. Spoon the cornbread batter over the chili and smooth gently. Bake 20–25 minutes until a toothpick comes out clean. Let cool slightly before serving.
Nutrition (per serving, estimated)
Calories: 568 kcal • Carbs: 50 g • Protein: 25 g • Fat: 30 g • Fiber: 10 g