Getting a cozy, comforting meal on the table doesn't have to be complicated, especially with this Spicy Chili Cornbread Casserole Recipe. It’s one of those dishes that feels like a warm hug on a chilly day, packed with bold flavors and topped with that perfect golden cornbread crust.
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Why You'll Love This Recipe
This Spicy Chili Cornbread Casserole Recipe is a total winner in my kitchen because it balances that hearty chili taste with a tender, slightly sweet cornbread topping. Every spoonful brings just the right amount of spice and comfort.
- Flavor Explosion: The chili seasoning blend with chili powder, cumin, and a hint of cayenne creates a deep, satisfying flavor that’s never bland.
- Easy One-Dish Meal: You get protein, veggies, and carbs all in one dish – no mess, no fuss.
- Cornbread Topping Perfection: Using Jiffy mix plus real corn gives a moist, flavorful topping that complements the chili underneath beautifully.
- Versatile and Customizable: Whether you want to dial up the spice or swap ground beef for turkey, this recipe adapts to whatever you have on hand.
Ingredients & Why They Work
Every ingredient in the Spicy Chili Cornbread Casserole Recipe is picked not just for flavor but for how they interact. The spices develop a rich chili base, while the cornbread topping adds a sweet-savory contrast that keeps the meal balanced and exciting.
- Chili powder: The heart of the chili flavor, giving it that classic smoky heat.
- Ground cumin: Adds earthy warmth that deepens the spice profile.
- Brown sugar: Just a touch to balance the heat with a subtle sweetness.
- Cayenne pepper: Provides a gentle spicy kick, adjustable to your taste.
- Ground beef: Juicy and hearty, it’s the perfect protein foundation. You can swap for turkey or sausage if you prefer.
- Yellow onion & green bell pepper: These veggies soften into a sweet base that complements the beef perfectly.
- Tomato paste & diced tomatoes: Concentrated tomato flavor and freshness add body and acidity.
- Worcestershire & hot sauce: Secret flavor enhancers that boost the savory layers without overpowering.
- Chicken broth & beef bouillon cube: Adds depth and richness to the liquid, making the chili extra flavorful.
- Kidney beans: Classic chili beans that add texture and heartiness.
- Jiffy corn muffin mix & canned whole kernel corn: These form your topping’s base—quick, easy, and deliciously moist.
- Milk, sour cream, butter, eggs: Bind the cornbread topping and add richness.
Make It Your Way
I love tweaking this dish depending on what I’m craving or what’s in my pantry. It’s super forgiving, so don’t be shy about making it your own!
- Variation: Sometimes I swap ground beef for turkey and add a little chipotle in adobo for smokier heat—it’s a game-changer!
- Cheese Lovers: Adding shredded cheddar on top of the chili before spooning on cornbread adds an ooey-gooey layer that's tough to resist.
- Bean Options: Feel free to mix kidney beans with black beans or pinto beans for textures and flavors that suit you.
Step-by-Step: How I Make Spicy Chili Cornbread Casserole Recipe
Step 1: Prep and Seasoning
Start by mixing together all the chili spices—chili powder, cumin, oregano, mustard powder, brown sugar, salt, and cayenne. Having this ready to go makes building flavor easy and ensures every bite is perfectly seasoned.
Step 2: Cook the Beef and Veggies
Warm your olive oil in a large pot and sauté the diced onions until they soften, about 3-4 minutes. Add the ground beef, seasoned generously with salt and pepper, breaking it up as it cooks. Once browned, throw in the diced green bell peppers and minced garlic, cooking until the beef is fully cooked and peppers are tender—around 5 more minutes. Don’t forget to drain excess grease so your chili isn’t greasy!
Step 3: Build the Chili Base
Reduce the heat to medium, sprinkle your spice mix over the meat, then stir in tomato paste, Worcestershire sauce, and hot sauce. Pour in the chicken broth, scraping up any browned bits from the pot’s bottom—that’s flavor gold! Add the beef bouillon cube, crushed tomatoes, and well-drained diced tomatoes. Bring everything to a gentle boil, then turn down to low and stir in the drained kidney beans. Cover partially and let it simmer gently while you mix the topping.
Step 4: Prepare the Cornbread Topping
In a large bowl, combine the Jiffy corn muffin mix, drained whole kernel corn, milk, sour cream, melted butter, and whisked eggs. Stir just until combined—avoid overmixing to keep the topping tender and fluffy.
Step 5: Assemble and Bake
Transfer the chili into a deep 9x13-inch casserole dish, pressing down gently to make an even layer. Spoon dollops of the cornbread mixture evenly around the edges and middle, then lightly smooth it with a silicone spatula to an even layer. Bake uncovered at 375°F for 45 minutes. If you notice the top browning too fast toward the end, tent it with foil for the last 5–10 minutes. Let it rest 5 minutes before serving to set nicely.
Top Tip
Making this recipe over time taught me a few tricks that really help nail the flavors and textures every time.
- Drain for Success: Always drain excess grease from the cooked beef. Too much fat can weigh down the chili and make the cornbread soggy.
- Mix the Topping Gently: Overmixing the cornbread batter leads to a tougher topping, so whisk until just combined for the best texture.
- Adjust Heat Gradually: Start with the suggested amount of cayenne and hot sauce, and increase a little at a time. You can always add more, but you can’t take it away once added!
- Rest Before Serving: Letting the casserole sit for a few minutes after baking helps the layers settle, making it easier to cut nice squares without everything falling apart.
How to Serve Spicy Chili Cornbread Casserole Recipe
Garnishes
I love topping mine with a dollop of sour cream and a sprinkle of shredded cheddar or Monterey Jack cheese. A handful of sliced jalapeños and fresh cilantro adds brightness and a fresh kick. If you’re feeling adventurous, diced avocado or green onions bring a cool, creamy contrast that takes the dish next level.
Side Dishes
This casserole stands beautifully on its own, but I often serve it with a simple mixed greens salad or some roasted veggies. You can never go wrong with crunchy tortilla chips or Fritos on the side—they’re amazing for scooping up leftovers!
Creative Ways to Present
For a party, I’ve baked this in smaller individual ramekins for personal portions that look charming and are easy to serve. Another idea I’ve tried is layering the chili and cornbread separately in a trifle-style dish for a fun visual twist!
Make Ahead and Storage
Storing Leftovers
I usually let the casserole cool completely, then cover it tightly with foil or pop it in an airtight container in the fridge. It keeps well for up to 3 days, making it a perfect meal prep option for busy weeks.
Freezing
This casserole freezes beautifully. I recommend freezing before baking if you want a quick meal some night later—just prep everything, freeze it tightly covered, then thaw overnight before baking. If freezing after baking, wrap it tightly and reheat carefully to avoid drying the cornbread topping.
Reheating
To keep the cornbread topping moist when reheating leftovers, cover the casserole loosely with foil and warm it in a 350°F oven until heated through—usually about 20 minutes. You can also reheat single portions in the microwave, but the oven method gives you better texture.
Frequently Asked Questions:
Absolutely! You can swap out the ground beef for a plant-based meat substitute or use extra beans and veggies like mushrooms and zucchini for added texture and flavor. Just adjust seasonings accordingly.
The heat is mild to moderate by default, thanks to a balanced blend of chili powder, mild cayenne, and a touch of hot sauce. You can easily increase the heat by adding extra cayenne, more hot sauce, or even jalapeños if you like things spicier.
Definitely! Using your favorite homemade cornbread batter is a great swap. Just keep the consistency similar so it spreads nicely over the chili. It’ll add a personal touch and deeper corn flavor.
Cover the casserole loosely with foil if you notice the topping browning too quickly during baking. Also, avoid overbaking and don’t overmix your topping batter to keep it tender and moist. Reheat leftovers covered to preserve moisture as well.
Final Thoughts
This Spicy Chili Cornbread Casserole Recipe quickly became one of my absolute favorites because it’s cozy, flavorful, and just plain satisfying. Whether you’re feeding a crowd or just want a simple weeknight dinner, I promise you’ll be coming back to this one again and again. Give it a try like you’re making it for friends—you won’t regret it!
Print
Delicious Recipe
- Prep Time: 20 minutes
- Rest Time: 5 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
A hearty and comforting Chili Cornbread Casserole featuring a flavorful beef chili base topped with a moist and tender cornbread layer, perfect for family dinners or potlucks.
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
- 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 chili powder, salt, ground cumin, dried oregano, mustard powder, brown sugar, and cayenne pepper in a small bowl. Set aside for later use.
- Preheat Oven: Set your oven to 375 degrees Fahrenheit to preheat while preparing the casserole.
- Sauté Onions and Beef: Heat olive oil in a large pot over medium heat, then add diced onions and cook for 3 to 4 minutes until softened. Season ground beef generously with salt and pepper, add to the pot, and cook, breaking it apart with a spoon for about 5 minutes until browned.
- Add Vegetables: Stir in diced green bell peppers and minced garlic, continue cooking for 5 minutes or until beef is fully cooked. Drain excess grease thoroughly.
- Mix in Seasonings and Sauces: Lower the heat to medium. Sprinkle the pre-mixed seasoning over the meat. Add tomato paste, Worcestershire sauce, and hot sauce, stirring well to combine flavors.
- Deglaze the Pot: Pour in chicken broth and use a silicone spatula to scrape the bottom of the pot, loosening any browned bits to enhance the flavor of the chili.
- Add Tomatoes and Beans: Stir in the beef bouillon cube, crushed tomatoes, drained diced tomatoes, and kidney beans. Bring the mixture to a boil, then reduce the heat to low and partially cover the pot, letting the chili simmer gently.
- Prepare Cornbread Topping: In a large bowl, combine Jiffy corn muffin mix, drained whole kernel corn, milk, sour cream, melted butter, and whisked eggs. Stir just until combined to avoid overmixing.
- Assemble Casserole: Transfer chili into a deep 9 x 13-inch casserole dish, pressing down gently to create an even layer. Spoon dollops of the cornbread topping evenly over the chili, then use a spatula to carefully smooth the topping into a uniform layer without disturbing the chili underneath.
- Bake: Bake uncovered in the preheated oven for 45 minutes. If the cornbread topping starts to brown too much towards the last 10 minutes, tent the casserole with foil to prevent burning.
- Rest: Remove from the oven and allow the casserole to sit for 5 minutes before serving to let flavors meld and topping set.
Notes
- Adding Cheese: Add shredded cheese on top of the cornbread during the last 10 minutes of baking or place a layer on the chili before the cornbread topping.
- Bean Options: Substitute kidney beans with black beans or pinto beans as preferred.
- Meat Options: Ground turkey, sausage, pork, or veal can be used alone or in combination with beef.
- Flavor Enhancers: Worcestershire sauce, mustard powder, and hot sauce enhance flavor subtly without overpowering.
- For More Heat: Increase hot sauce and cayenne pepper gradually to reach desired spiciness.
- Broth Substitution: Beef broth or a combination of chicken and beef broth can be used instead of chicken broth.
- Cornbread: Homemade cornbread mix can be used as a substitute for Jiffy mix.
- Serving Suggestions: Top with sour cream, shredded cheese, jalapenos, green onions, cilantro, diced avocado, Fritos, or tortilla chips for added flavor and texture.
- Make Ahead: Prepare chili up to 2 days in advance for flavor development; reheat before baking and add cornbread topping just before baking.
- Storage: Cool completely, cover, and refrigerate in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving (about ⅛ casserole)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 90 mg
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