Go Back

Chili Cornbread Casserole

A comforting dish that combines hearty chili with a fluffy cornbread crust, perfect for chilly days and gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Seasoning Mixture
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon mustard powder
  • 1 teaspoon brown sugar
  • 1/4 teaspoon cayenne pepper
Chili Base
  • 2 tablespoons olive oil Extra virgin is preferred.
  • 1 medium yellow onion, diced Fresh for maximum flavor.
  • 2 lbs. ground beef Can substitute with ground turkey.
  • to taste salt and pepper
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced Freshly minced is key.
  • 3 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce More if you prefer it spicier.
  • 1/2 cup chicken broth Or vegetable broth for vegetarian version.
  • 1 cube beef bouillon Or vegetable bouillon for vegetarian version.
  • 28 oz. crushed tomatoes
  • 14.5 oz. diced tomatoes, drained
  • 1 can (15.25 oz.) whole kernel sweet corn, drained
Cornbread Topping
  • 2 boxes (8.5 oz.) Jiffy corn muffin mix Or your favorite cornbread mix.
  • 1/3 cup milk
  • 1/3 cup sour cream
  • 3 tablespoons melted butter Room temperature for easy blending.
  • 2 large eggs, whisked

Method
 

Preparation
  1. Combine the seasoning mixture in a small bowl and set aside. Preheat your oven to 375°F (190°C).
Cooking the Chili
  1. Heat the olive oil in a large pot over medium heat. Add the diced onions and sauté for about 3-4 minutes, until they are soft and translucent.
  2. Season the ground beef with a pinch of salt and pepper before adding it to the pot. Cook and crumble the beef until browned, which should take about 5 minutes.
  3. Throw in the diced bell peppers and minced garlic. Stir and heat everything for an additional 5 minutes, allowing the flavors to meld together. Once browned, drain any excess grease.
  4. Reduce the heat to medium, then sprinkle your seasoning mixture over the cooked meat and veggies. Add the tomato paste, Worcestershire sauce, and hot sauce, mixing them thoroughly to combine the flavors.
  5. Pour in the chicken broth and make sure to scrape the bottom of the pot to release any yummy bits stuck on. Add the beef bouillon, crushed tomatoes, and drained diced tomatoes, then stir. Bring everything to a gentle boil, then reduce the heat and stir in the sweet corn. Let it bubble while we prepare the cornbread topping.
Preparing Cornbread
  1. In a large bowl, combine the Jiffy corn muffin mix, milk, sour cream, melted butter, and eggs. Mix until just combined. Don't overmix; a few lumps are perfectly fine!
Assembling the Casserole
  1. Pour the chili mixture into a 9x13 inch casserole dish and gently press down to create an even layer.
  2. Spoon the cornbread mixture on top and smooth it slightly with a spatula.
Baking
  1. Bake uncovered in the preheated oven for about 45 minutes. If the cornbread topping browns too much, simply tent with foil for the last 5-10 minutes.
Serving
  1. Once baked, let the chili cornbread casserole cool for about 5 minutes before digging in. This helps everything to set so you can serve it beautifully. Enjoy!

Notes

This casserole keeps beautifully in the fridge, and the flavors only get better with time. You can easily pack it up for lunch, making weekday meals a breeze.