By: Jill Mills Updated: Sep 8, 2025

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Homemade chili is topped with cornbread batter then baked in this Chili Cornbread Casserole. It’s a hearty, filling, and easy dish that is perfect for busy weeknights.

Close up of a plate of chili cornbread casserole

This recipe combines two of my favorite things – chili and cornbread. The two dishes already go together so perfectly that I had to figure out a way to combine them into one dish. This casserole is the end result. I’ve made it several times now and each time it’s been a huge hit with the family.

For a similar recipe with a TexMex flair, check out my cowboy cornbread casserole too.

Why This Chili Cornbread Casserole Is A Family Favorite

2-in-1. Okay, let’s be honest – this one of the reasons the cook (aka me) loves this recipe. It saves time and dishes to combine chili and cornbread into one dish instead of making them separately.
Hearty dinner. This is definitely a “meat on the bones” comfort food recipe, which is one of the reasons I frequently make it in the fall and winter. There’s no need for any sides, just fun toppings.
Easy to customize. There are lots of ways to customize this chili cornbread casserole, from the toppigs added to the meat, veggies, and beans used.

Overhead view of ingredients needed to make chili cornbread casserole

Recipe Ingredients

Here’s an overview of the ingredients in both the chili base and cornbread toppings. Scroll down to the recipe card below for the exact measurements.

Chili:

Ground beef – I recommend lean ground beef to avoid excess grease in the chili.
Veggies – Yellow onion, green bell pepper, and jalapeno add flavor to the beef.
Spices & aromatics – Garlic, chili powder, smoked paprika, ground cumin, dried oregano, salt, and black pepper.
Tomato sauce – The base of the chili. Use one without added spices or seasonings.
Rotel – Or offbrand diced tomatoes with green chilies. Adds more tomato to the chili plus a bit of heat.
Black beans – Drained and rinsed. Beans add extra protein and texture to the chili.
Frozen corn – For added texture and flavor.
Tomato paste – Enhances the savory tomato flavor.
Beef broth – Thins the chili cooking liquid without watering it down.

Cornbread Topping:

Yellow cornmeal – The base of the cornbread.
All-purpose flour
Honey – Sweetens the cornbread.
Baking powder & baking soda – Help it rise in the oven.
Salt
Buttermilk – Buttermilk helps add flavor, moisture, and a tender crumb.
Egg – Adds stability to the batter.
Melted butter – For added richness.
Shredded cheese – Cheddar cheese is mixed into the cornbread batter and added to the top.

How To Make Chili Cornbread Casserole

This casserole starts on the stovetop then finishes in the oven. The printable instructions can be found in the recipe card below.

Corn, black beans, and tomato paste added to ground beef

Cook the beef. Heat the skillet over medium. Add the beef, onion, bell pepper, and jalapeno. Cook for 8-10 minutes. Stir in the spices and cook for an additional minute, stirring constantly.
Simmer. Stir in the tomato sauce, Rotel, beans, corn, tomato paste, and broth. Stir to combine. Bring to a simmer and cook uncovered for 10 minutes.
Make the topping. Meanwhile, whisk together the dry cornbread topping ingredients. In a separate bowl, whisk together the buttermilk, egg, and butter. Stir the wet ingredients into the dry ingredients. Fold in 3/4 cup of cheddar cheese.
Add the topping. Drop spoonfuls of the batter over the chili, leaving some gaps. Top with the remaining cheese.
Bake. Transfer to the oven. Bake for 15-20 minutes, until the cornbread is golden brown.
Enjoy. Let rest for 5-10 minutes then serve with the desired toppings.

Baked Cornbread Chili Casserole in a skillet

Tips & Variations

Here are a few ways to customize this casserole, plus a few general tips.

Add more veggies. Add diced zucchini, mushrooms, or carrots to the chili for extra vegetables.
Protein swaps. Use ground turkey or chicken instead of beef. Kidney beans or pinto beans can replace black beans.
Customize the spice level. For a milder dish, omit the jalapeño or reduce the chili powder. For more heat, add a pinch of cayenne pepper or extra jalapeño slices on top.
Cornbread shortcut. Use Jiffy cornbread mix instead of homemade.
Cook in a skillet. Use a large oven-proof skillet (3.5-4 quarts) to avoid transferring the chili to a baking dish.

Overhead view of a plate of chili cornbread casserole

Topping Ideas

One of my favorite things about chili is adding a bunch of toppings. This chili cornbread casserole is no exception!

I like to offer a variety of different toppings so that everything can customize their plate with their favorites. Some ideas include:

Cilantro
Sliced jalapenos (regular or candied)
Diced avocado
Sour cream
Lime wedges
Hot sauce

Close up of a spoon on a plate of chili cornbread casserole

How To Store & Reheat Leftovers

Fridge. Store leftover chili cornbread casserole in an airtight container in the refrigerator for up to 4 days.
Freezer. Allow the casserole to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat. Reheat individual portions in the microwave for 1-2 minutes or in the oven at 300°F (150°C) for 15-20 minutes until warmed through.

Chili Cornbread Casserole