Getting a satisfying dinner on the table takes just over an hour with this Spicy Chili Cornbread Casserole Recipe. It’s the perfect comfort food mash-up that delivers layers of bold chili and a golden cornbread topping, all in one dish.
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Why You'll Love This Recipe
This Spicy Chili Cornbread Casserole Recipe quickly became a family favorite in my kitchen—there’s something about how the rich, hearty chili blends with the slightly sweet cornbread layer that just feels like a warm hug on a plate. It’s also amazingly easy to whip up on a weeknight but impressive enough to serve guests.
- One-Dish Wonder: It combines chili and cornbread into a casserole, meaning fewer dishes and more time to relax.
- Flavor Explosion: The seasoning mix, tomato paste, and Worcestershire sauce build layers of savory depth you won’t expect.
- Flexible Ingredients: Swap ground beef for turkey, or add extra heat if you like, making it customizable to your tastes.
- Comfort Food Appeal: It’s warm, hearty, and perfect for chilly nights or when you need a cozy meal fast.
Ingredients & Why They Work
Each ingredient in this Spicy Chili Cornbread Casserole Recipe plays an important role—from the aromatic spices to the mix of beans, tomatoes, and beef. The cornbread topping adds that classic Southern twist that contrasts the chili’s rich texture beautifully. I’ve included tips to help you shop and prep easily.
- Chili powder: The backbone spice that brings classic chili warmth and a hint of smokiness.
- Ground cumin: Adds a subtle earthy flavor that deepens the chili’s profile.
- Olive oil: For sautéing veggies and browning the beef without adding heaviness.
- Yellow onion: Provides sweetness and depth when cooked down slowly.
- Ground beef: The protein power, browned well for maximum flavor development.
- Green bell pepper: Adds freshness and a mild bite to the chili.
- Garlic: A must-have for aromatic punch and layering flavor.
- Tomato paste and crushed tomatoes: Build rich tomato flavors that form the chili’s sauce.
- Worcestershire & hot sauce: Secret ingredients that boost umami without overpowering heat.
- Kidney beans: Classic chili beans for texture and heartiness.
- Jiffy corn muffin mix: Convenient base for the quick cornbread topping but can be swapped for homemade mix.
- Whole kernel sweet corn: Adds little bursts of sweetness against the spicy chili.
- Milk, sour cream, butter, eggs: These bind and moisten the cornbread topping, making it tender and buttery.
Make It Your Way
I love tweaking this recipe depending on the mood and what’s in the pantry — feel free to get creative with yours! Whether it’s dialing up the spice or trying different beans, the possibilities are endless and tasty.
- Spice Variation: If you like it hotter, I double the hot sauce and add extra cayenne pepper. It gives this casserole a nice kick without overwhelming the flavors.
- Meat Options: Ground turkey or a mix of beef and pork works great too, especially when balancing richness and calories.
- Cornbread Mix Alternatives: Using homemade cornbread batter makes the topping even more moist and flavorful — try my favorite recipe if you want to go all-in.
- Vegetarian Version: Skip the meat and add extra beans with chopped mushrooms for a hearty, plant-based version everyone will enjoy.
Step-by-Step: How I Make Spicy Chili Cornbread Casserole Recipe
Step 1: Build Your Flavor Base
Start by combining your spices—chili powder, cumin, oregano, mustard powder, brown sugar, salt, and cayenne—and set this mix aside. It’s your chili’s flavor powerhouse. Then, heat olive oil in a large pot and soften diced onion for 3-4 minutes until translucent and fragrant. Season the ground beef generously with salt and pepper before adding it to the pot. Cooking and crumbling the beef evenly for about five minutes is key—don’t rush this part, as well-browned beef equals more flavor!
Step 2: Mix in Veggies and Seasoning
Once the beef is browned, stir in diced green bell peppers and garlic, cooking for another five minutes until peppers soften. Drain any excess grease so the chili won't get too oily. Sprinkle your pre-made seasoning mix evenly over the meat and vegetables. Stir in the tomato paste, Worcestershire sauce, and hot sauce for the layers of umami and subtle heat that make this chili special.
Step 3: Build the Sauce and Simmer
Pour in the chicken broth and use your spatula to scrape the pot’s bottom—that’s where the best flavor hangs out! Add a beef bouillon cube, crushed tomatoes, and drained diced tomatoes, stirring to meld everything together. Bring it up to a boil and reduce heat to low, then stir in your kidney beans and partially cover. This slow simmer helps all those bold flavors develop beautifully.
Step 4: Prepare the Cornbread Topping
While the chili simmers, mix together the cornbread topping ingredients—corn muffin mix, drained sweet corn, milk, sour cream, melted butter, and whisked eggs—in a large bowl. Be careful not to overmix; you want everything combined just enough for a tender crumb.
Step 5: Assemble and Bake
Transfer your chili to a deep 9 x 13-inch casserole dish, smoothing it out with a spatula to form a compact layer. Now, spoon dollops of the cornbread topping over the chili in the middle and around the edges. Use a spatula to gently spread the topping evenly—go slow here so you don’t disturb the chili too much. Bake uncovered at 375°F for 45 minutes. Keep an eye on the top; if it browns too quickly, tent with foil for the last 5-10 minutes. Let it rest for five minutes before serving to let those flavors settle.
Top Tip
Over the years, I’ve learned that a few small things can take this casserole from good to unforgettable. These tips make the cooking process smoother and the dish more delicious!
- Don’t Rush Browning: Taking your time to properly brown the beef develops caramelized flavors that boost the entire casserole.
- Layer Flavors: Scrape the bottom of your pot when adding broth to incorporate all those tasty browned bits into the sauce.
- Gentle with Cornbread Topping: When spreading, go slowly to keep a nice even layer without mixing it into the chili.
- Watch the Bake: Tent with foil if the cornbread starts browning too fast to avoid a burnt top and keep it golden.
How to Serve Spicy Chili Cornbread Casserole Recipe
Garnishes
I can’t get enough of topping this casserole with dollops of cool sour cream, a sprinkle of sharp shredded cheddar, crisp sliced jalapeños, and bright green onions. Sometimes I toss on fresh cilantro and diced avocado for a creamy, fresh twist that cuts the richness beautifully.
Side Dishes
My go-to sides include simple tortilla chips (perfect for scooping each bite), a fresh green salad with lime vinaigrette, or roasted veggies. You could also serve this with a classic coleslaw for crunch contrast.
Creative Ways to Present
For dinners with friends, I sometimes bake in individual ramekins with a sprinkle of cheese on top for a charming personal touch. Or, serve in a cast iron skillet right at the table to keep it warm and rustic-looking—it’s a definite crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
After dinner, I let the casserole cool completely, then cover tightly with foil and keep it refrigerated in an airtight container. It keeps well up to 3 days, and the flavors actually improve overnight.
Freezing
I’ve frozen this casserole successfully by wrapping it well with plastic wrap and foil. Just make sure to freeze it before baking or freeze leftovers promptly. Thaw overnight in the fridge before reheating to keep the cornbread moist.
Reheating
Reheat leftovers gently in the oven at 350°F, covered with foil to prevent drying out, until warmed through. Microwave works in a pinch but the oven keeps that cornbread topping nicely tender and the chili bubbling hot.
Frequently Asked Questions:
Absolutely! Just skip the ground beef and add extra beans or sautéed mushrooms for texture and protein. The seasoning mix and tomato base still give plenty of flavor, so you won’t miss the meat.
The heat is mild to moderate by default because the recipe uses Frank's hot sauce and a small amount of cayenne pepper. If you like more spice, I recommend increasing the hot sauce and cayenne gradually to fit your heat tolerance.
Yes! The chili itself can be made up to two days in advance, which actually helps the flavors deepen. Just reheat gently before adding the cornbread topping and baking it fresh.
Cover the casserole loosely with foil during the last 5-10 minutes of baking if it’s browning too quickly. Also, using sour cream in the topping helps keep it moist and tender even after baking.
Final Thoughts
This Spicy Chili Cornbread Casserole Recipe has become my go-to when I want comfort food that feels like more than just a quick meal. It’s hearty, satisfying, and packed with flavors that remind me of cozy evenings with friends and family. Honestly, it warms you from the inside out. Give it a try—you’ll soon find it’s one of those dishes you'll want to make on repeat.
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
This Chili Cornbread Casserole combines a hearty, flavorful chili topped with a moist, sweet cornbread layer baked to golden perfection. It’s an all-in-one comforting dish perfect for cozy dinners, featuring seasoned ground beef, beans, and a homemade cornbread topping that bakes right on top.
Ingredients
Seasoning
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon mustard powder
- 1 teaspoon brown sugar
- ¼ teaspoon cayenne pepper
Chili
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 lbs. ground beef
- Salt and pepper to taste
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce (such as Frank’s)
- ½ cup chicken broth
- 1 beef bouillon cube
- 28 oz. crushed tomatoes
- 14.5 oz. diced tomatoes, drained well
- 16 oz. kidney beans, drained
Cornbread Topping
- 2 (8.5 oz.) boxes Jiffy corn muffin mix
- 1 (15.25 oz.) can whole kernel sweet corn, drained
- ⅓ cup milk
- ⅓ cup sour cream
- 3 tablespoons melted butter
- 2 large eggs, whisked
Instructions
- Prepare Seasoning: Combine all seasoning ingredients (chili powder, salt, cumin, oregano, mustard powder, brown sugar, and cayenne pepper) in a small bowl. Set aside. Measure out remaining chili ingredients for Easy access during cooking.
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to get ready for baking.
- Cook Onions and Beef: Heat olive oil in a large pot over medium heat. Add diced onions and cook for 3-4 minutes until softened. Season ground beef generously with salt and pepper and add to pot. Cook, breaking it up with a spoon, for about 5 minutes until browned.
- Add Peppers and Garlic: Stir in diced green bell pepper and minced garlic. Cook for 5 more minutes to combine flavors and fully cook beef. Drain excess grease from pot thoroughly.
- Add Seasoning and Flavorings: Reduce heat to medium. Sprinkle seasoning mixture over the cooked meat. Stir in tomato paste, Worcestershire sauce, and hot sauce until well combined.
- Add Liquids and Tomatoes: Pour in chicken broth and scrape bottom and sides of pot with a silicone spatula to loosen any browned bits, enhancing flavor. Add beef bouillon cube, crushed tomatoes, and drained diced tomatoes. Stir well and bring mixture to a boil.
- Simmer and Add Beans: Reduce heat to low and stir in drained kidney beans. Partially cover pot and let simmer while you prepare cornbread topping.
- Mix Cornbread Topping: In a large bowl, combine Jiffy corn muffin mix, drained sweet corn, milk, sour cream, melted butter, and whisked eggs. Stir gently until just combined, careful not to overmix.
- Assemble Casserole: Transfer chili evenly to a deep 9 x 13-inch casserole dish, pressing it down firmly to create a solid base layer.
- Top with Cornbread: Spoon dollops of the cornbread topping over the chili, placing them around the edges and in the center. Use a silicone spatula to gently smooth the topping into an even layer, working slowly to avoid mixing.
- Bake: Place uncovered casserole in the preheated oven and bake for 45 minutes. If the cornbread starts to brown too much near the end, tent loosely with foil for the last 5 to 10 minutes.
- Rest and Serve: Remove casserole from oven and let it rest for 5 minutes before slicing and serving.
Notes
- Adding Cheese: Sprinkle shredded cheese on top of the baked cornbread during the last 10 minutes if desired, or add a layer of cheese directly on the chili before topping with cornbread.
- Bean Options: Black beans, pinto beans, or kidney beans work best in this chili.
- Meat Choices: Try ground turkey, sausage, pork, or veal as alternatives or in combination with beef.
- Flavor Enhancers: Worcestershire sauce, mustard powder, and hot sauce boost flavor without adding overt spice. Frank’s hot sauce is preferred for mild heat.
- Spice Level: For more heat, increase hot sauce and cayenne pepper gradually, tasting as you go.
- Broth Variations: Chicken broth adds depth, but beef broth or a mix of both can be used instead.
- Chili Volume: This recipe yields about 8-9 cups of chili, designed to support the cornbread topping setting correctly. Adjust liquid if using a different chili recipe.
- Cornbread: Homemade cornbread recipes can replace the Jiffy mix if preferred.
- Serving Suggestions: Top with sour cream, shredded cheese, sliced jalapenos, green onions, cilantro, diced avocado, or serve with Fritos or tortilla chips for scooping.
- Make Ahead: Prepare chili up to two days in advance to meld flavors; reheat gently before adding cornbread and baking.
- Storage: Cool casserole completely, cover tightly and refrigerate for up to 3 days in an airtight container.
Nutrition
- Serving Size: 1 serving (approx. ⅛ casserole)
- Calories: 530 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 110 mg
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