Ultimate Chili Cornbread Casserole Recipe for Fast Comfort

As the leaves start to turn and a crispness fills the air, there’s something about cozy meals that just feels right; it’s like a warm hug on a chilly day! One dish that always warms my heart is Chili Cornbread Casserole. I remember my grandmother making a version of this when I was a child—a perfect fusion of comforting chili and fluffy cornbread that made the whole house smell amazing. If you’re like me and find joy in fusion comfort food, then this Chili Cornbread Casserole will soon become your new favorite!

This dish combines the rich, savory flavors of chili with that sweet umami of cornbread, creating a harmony of textures and tastes that’s absolutely irresistible. Plus, it’s an easy weeknight dinner that pleases a crowd. So, let’s roll up our sleeves and dive into this delightful recipe.

Why You’ll Love This Recipe

• Quick and Easy: Toss it all together and pop it in the oven—perfect for busy weeknights!
• Budget-Friendly: Uses simple, affordable ingredients that you probably already have in your pantry.
• Comforting Flavors: A delightful blend of spicy chili and sweet cornbread that warms you from the inside out.
• Customizable: Make it your own with toppings or by adjusting spice levels.

Ingredients

Here’s what you’ll need for this Chili Cornbread Casserole:

• 1 pound ground beef (or turkey for lighter fare)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes, with juice
• 1 can (8 oz) tomato sauce
• 2 cups frozen corn (or fresh if you’re feeling fancy!)
• 1 medium onion, diced
• 2 cloves garlic, minced (fresh garlic adds so much more punch than powdered!)
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 box (8.5 oz) cornbread mix
• 1 egg
• 2/3 cup milk
• Optional: shredded cheese, jalapeños, or sour cream for topping

Step-by-Step Instructions

1. Preheat your oven: Set it to 400°F (200°C). This will ensure that your casserole gets that beautiful golden crust on top!
2. Cook the meat: In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Add the diced onion and minced garlic, sautéing them until the onion is translucent and the meat is fully cooked. This smells AMAZING!
3. Add the beans and tomatoes: Stir in the kidney beans, diced tomatoes (with juice), tomato sauce, corn, chili powder, cumin, salt, and pepper. Let this simmer for about 5-7 minutes. Trust me; let it soak in those flavors a bit!
4. Prepare cornbread mix: In a separate bowl, combine the cornbread mix, egg, and milk. Mix gently until just combined—don’t overmix or the cornbread will be dense!
5. Layer it up: Transfer the chili mixture to a greased 9×13-inch baking dish. Spread it evenly, and then pour the cornbread batter over the top, gently spreading it out to cover the chili.
6. Bake: Place in the preheated oven and bake for about 20-25 minutes, or until the cornbread is golden brown and a toothpick comes out clean when inserted.
7. Cool and serve: Let the casserole sit for about 10 minutes before serving; this helps it set up a bit! Top with your favorite garnishes, like shredded cheese or jalapeños, and enjoy!

Pro Tips & Variations

This Chili Cornbread Casserole is super versatile! Here are some fun twists to make it your own:

• Spice it up: For added heat, throw in some diced jalapeños into the chili or use a spicy cornbread mix.
• Cheesy goodness: Mix in some shredded cheddar or pepper jack cheese into the chili before layering on the cornbread.
• Vegetarian option: Swap out the meat for some sautéed mushrooms or extra beans for a delicious veggie version.
• Herbs & spices: Feel free to experiment! Adding some smoked paprika or even a touch of cinnamon can add a depth of flavor.

Serving Suggestions

There’s nothing quite like serving this Chili Cornbread Casserole on a chilly evening. I love to pair it with a fresh green salad drizzled with vinaigrette to balance the richness. Perhaps a side of crusty bread to soak up all that delicious chili? And don’t forget a warm cup of cider or a cold beer to wash it down! The combination will create the perfect cozy vibe for your dinner table.

Storage Tips

Got leftovers? You lucky duck! Here’s how to store, freeze, and reheat without losing that amazing flavor:

• Refrigerate: Store in an airtight container in the fridge for up to 4 days. Just reheat in the microwave or oven until warmed through.
• Freeze: This casserole can also be frozen! Let it cool completely before wrapping tightly in aluminum foil or using an airtight freezer-safe container. It will keep well for up to 3 months.
• Reheat: To reheat from frozen, let it thaw in the fridge overnight before baking again at 350°F (175°C) for about 30 minutes or until warmed through.

FAQs

Can I use a different type of meat?

Absolutely! You can substitute the ground beef with ground turkey, chicken, or even a vegan ground meat substitute. Adjust the cooking time based on the meat you choose, but the flavor will still be amazing!

Can I make this recipe ahead of time?

You can prepare the chili filling a day in advance and assemble the casserole just before you’re ready to bake it. Just be sure to store the components separately in the fridge to keep everything fresh!

Is there a dairy-free option for the cornbread?

Yes! You can easily substitute the milk with a non-dairy alternative like almond milk or oat milk, and use a dairy-free cornbread mix to keep it completely dairy-free!

Can I double this recipe?

You bet! Just use a larger baking dish and extend your baking time by a few minutes. Just keep an eye on that cornbread—it needs to be golden brown and cooked through!

Conclusion

So, there you have it! A warm, comforting recipe for Chili Cornbread Casserole that’s perfect for any occasion—be it a busy weeknight or a gathering with friends. I hope you give this a whirl and make some delicious memories in your kitchen! I’d love to hear how yours turned out, so feel free to comment below and share your thoughts or ideas. Happy cooking, friends!

Ultimate Chili Cornbread Casserole Recipe for Fast Comfort

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• Author: antaki
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

Savor easy Chili Cornbread Casserole that delivers warm comfort in every bite Perfect for fast weeknight meals or gatherings

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Ingredients

Scale 1x2x3x

1 pound of ground beef

1 can (15 oz) of kidney beans, drained and rinsed

1 can (15 oz) of diced tomatoes, with juice

1 can (8 oz) of tomato sauce

2 cups of frozen corn

1 medium onion, diced

2 cloves of garlic, minced

2 tablespoons of chili powder

1 teaspoon of cumin

Salt and pepper, to taste

1 box (8.5 oz) of cornbread mix

1 egg

2/3 cup of milk

Optional: shredded cheese, jalapeños, or sour cream for topping

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Instructions

Preheat your oven to 400°F (200°C).

In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Add the diced onion and minced garlic, sautéing until the onion is translucent.

Stir in the kidney beans, diced tomatoes (with juice), tomato sauce, corn, chili powder, cumin, salt, and pepper. Let this simmer for about 5-7 minutes.

In a separate bowl, combine the cornbread mix, egg, and milk. Mix gently until just combined.

Transfer the chili mixture to a greased 9×13-inch baking dish. Spread it evenly, then pour the cornbread batter over the top.

Place in the preheated oven and bake for about 20-25 minutes until golden brown.

Let the casserole sit for about 10 minutes before serving. Top with your favorite garnishes.

Notes

A warm and comforting Chili Cornbread Casserole that blends spicy chili with fluffy cornbread, perfect for chilly evenings.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Cuisine: American

Nutrition

• Serving Size: 6 servings
• Calories: 450 calories
• Sugar: 6 grams
• Fat: 20 grams
• Carbohydrates: 50 grams
• Fiber: 5 grams
• Protein: 25 grams

Keywords: Chili Cornbread Casserole, Comfort Food, Easy Dinner, Weeknight Meal