What? You’re sitting there just lovin’ cornbread — and you’ve never tried a Chili Cornbread Casserole? You must find out what you’re missing… now!
I must admit: I actually stopped doing what I was doing mid-sentence while working on this blog and made chili cornbread casserole for my family and me.
And I’m so glad I did… because chili cornbread casserole is so good; it’s like cornbread squared—or cornbread to the third power or even the tenth. In short, chili cornbread casserole is to cornbread what scattered, smothered, and covered hash browns are to hash browns. It’s cornbread — elevated!
And when I say elevated, I mean elevated with the flavor of real homemade chili all layered atop the cornbread and draped with a big savory blanket of cheddar cheese. And my goodness, is this tasty? Yes, ma’am and sir.
In my book, it takes a lot to top a bowl of good chili, but this elevates chili to new heights. Cornbread is a good thing by itself, isn’t it?? Ditto for chili. And, of course, who doesn’t love melted cheese? But combine the three and, well, I’m speechless.
Why You and Your Family Will Adore This Chili Cornbread Casserole
There’s nothing as good as a bowl of homemade chili—with a side of cornbread. But partner them in one dish and you have something that is not only a fun, new dish to try, it’s also delicious. All my clients adore this casserole and one reason is because each spoonful is a surprise. You’ll enjoy the golden cornbread, chili broth, chunks of tomato, tender morsels of ground beef, and the magic that is homemade chili seasoning a-swim in all of this deliciousness.
I want to tell you something about the eating experience of this casserole. Pssst: it’s fun! Adults and kids alike adore this casserole because each time they descend their fork through all this scrumptiousness, they’re already smiling, just knowing what’s coming toward their mouth.
It’s a true bonding experience eating this casserole with all you hold dear because joy like this must be shared with those we love most.
How to Make Ahead and Store
The leftover casserole freezes well with the cheese topping, surprisingly. If you wrap it very tightly in plastic wrap and then add a layer of foil, it will freeze for up to 3 months. It will also keep well in the fridge in an airtight container (or with plastic wrap tucked firmly all around it) for 3 to 4 days.
Serving Suggestions
I like to serve this with simple sides that taste amazing, like this Bacon Ranch Layered Salad, which I serve year-round (I mean, who wouldn’t, with all that bacon, tomatoes, and ranch dressing—all three of my favorite foods). This casserole is also nicely complemented by anything that goes with chili, like a side of the cool flavor of these Avocado Deviled Eggs against that savory, spicy chili. For dessert, how about this delicious Texas Turtle Cake?
Chili Cornbread Casserole
Ingredients
- 1 pound ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 tablespoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) kidney beans drained and rinsed
- 1 package (8.5 ounces) cornbread mix
- 1/3 cup milk
- 1 large egg
- 1 cup shredded cheddar cheese
Instructions
- In a large skillet, cook ground beef, onion, and green bell pepper over medium heat until the beef is browned and the vegetables are tender. Drain excess grease.
- Stir in chili powder, black pepper, cumin, tomato sauce, and kidney beans into the skillet with the beef mixture. Let it simmer for about 5 minutes, stirring occasionally.
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- In a bowl, mix together the cornbread mix, milk, and egg until well combined.
- Spread the cornbread batter evenly into the bottom of the prepared baking dish.
- Pour the beef and bean mixture over the cornbread layer, spreading it out evenly.
- Bake in the preheated oven for 20 minutes, or until the edges of the cornbread are golden brown and the center is set.
- Sprinkle the shredded cheddar cheese over the top of the casserole and return to the oven. Bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
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