Getting a hearty, crowd-pleasing dinner on the table takes just one dish with my Spicy Chili Cornbread Casserole Recipe. It’s that perfect balance of bold chili flavors topped with a tender, slightly sweet cornbread crust that always wins hearts—and bellies!
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Why You'll Love This Recipe
I stumbled upon this combo years ago when craving something cozy yet with a little kick. Since then, this spicy chili cornbread casserole has become my go-to for feeding friends and family because it’s both forgiving to make and consistently delicious.
- Bold, Layered Flavor: The spice mix combines chili powder, cumin, oregano, and a touch of cayenne that wakes up your taste buds without overpowering.
- One-Dish Wonder: Chili base and cornbread come together in one casserole, meaning less cleanup for you and more time to relax.
- Customizable Heat Level: You decide how spicy it gets; I share options so you can tailor it perfectly to your palate.
- Family-Friendly & Filling: Packed with beef, beans, and corn, it's a balanced meal that comforts and satisfies everyone around the table.
Ingredients & Why They Work
Every ingredient in this Spicy Chili Cornbread Casserole Recipe plays a role in layering flavors or adding texture. From the spices that build heat and depth, to the creamy cornbread topping that softens the bold chili below, each element is essential. Here's a quick peek at why I trust each ingredient.
- Chili powder: The heart of the seasoning, it brings that classic chili flavor with a subtle smoky warmth.
- Ground cumin: Adds an earthy note that balances the chili powder and enhances the overall depth.
- Brown sugar: Just a hint to counterbalance the acidity from tomatoes and heat from spices.
- Cayenne pepper: The secret weapon for adjustable heat—start small and increase to your liking.
- Ground beef: Provides rich, meaty flavor and protein to make this meal satisfying.
- Olive oil: Helps soften veggies and creates a base to build flavor layers.
- Onion & bell pepper: Classic chili aromatics that add sweetness and texture.
- Garlic: The flavor booster that makes everything sing.
- Tomato paste and crushed tomatoes: Give body and a tangy richness to the chili sauce.
- Kidney beans: For creaminess and extra protein, plus they soak up all those spices so well.
- Jiffy corn muffin mix: For a quick, foolproof cornbread topping that’s moist and golden.
- Whole kernel corn: Pops of sweetness in the topping complement the chili perfectly.
- Sour cream and milk: Keep the cornbread tender and add a subtle tang.
- Butter and eggs: Bind and enrich the cornbread for that perfect fluffy texture.
Make It Your Way
I like to switch things up sometimes with this Spicy Chili Cornbread Casserole Recipe. It's perfect for experimenting—spice it up, swap beans, or even try different meats. Trust me, making it your own will only make it more special.
- Variation: One time I used ground turkey and added smoked paprika instead of chili powder. It gave a milder, smoky flavor that my kids loved.
- Spice Level: I usually add extra cayenne and a splash of my favorite hot sauce when I want it fiery—but remember, start small and taste as you go.
- Vegetarian Option: Replace meat with extra beans and mushrooms for a satisfying meatless meal.
- Cheesy Twist: Sprinkle shredded cheddar on top of the chili before adding the cornbread for a gooey surprise.
Step-by-Step: How I Make Spicy Chili Cornbread Casserole Recipe
Step 1: Sauté Aromatics and Brown the Beef
Heat olive oil over medium in a large pot, then add diced onions and cook until soft—about 3 to 4 minutes. Next, generously season your ground beef with salt and pepper and crumble it into the pot. Stir often as it browns, breaking it up well. This usually takes around 5 minutes. Aim to get a good sear without drying it out, and drain excess grease once cooked for a cleaner flavor.
Step 2: Build the Chili Base
Add diced green bell pepper and minced garlic, cooking for another 5 minutes or until everything is tender and fragrant. Sprinkle your pre-mixed seasoning blend over the meat, then stir in tomato paste, Worcestershire sauce, and hot sauce. Pour in chicken broth and scrape the bottom of the pot with a spatula to lift up all those flavorful bits. Stir in the bouillon cube, crushed tomatoes, drained diced tomatoes, and kidney beans. Bring it to a boil, reduce heat, and simmer gently.
Step 3: Prepare the Cornbread Topping
While the chili simmers, in a large bowl, combine your Jiffy mix, drained sweet corn, milk, sour cream, melted butter, and whisked eggs. Mix just until everything comes together—don’t overdo it or the cornbread can turn tough.
Step 4: Assemble and Bake
Spoon the chili evenly into a deep 9x13 casserole dish and gently press it down to form a firm base. Now, dollop the cornbread batter around the edges and in the center. Slowly and gently, use a spatula to smooth the topping to an even layer—be patient here to avoid mixing it into the chili. Bake uncovered at 375°F for 45 minutes. If the top browns too fast, tent with foil during the last 5 to 10 minutes. Let it cool for 5 minutes before serving.
Top Tip
From making this Spicy Chili Cornbread Casserole Recipe many times, I’ve learned a few things that make it even better:
- Season Generously: Don’t be shy with salt and spices when browning the beef—this step builds the foundation for a flavorful chili.
- Don’t Overmix the Cornbread Batter: Mixing gently keeps your topping light and tender, so take it slow with the spatula.
- Use the Scraping Technique: When adding broth, scrape the pot bottom to infuse the chili with all the browned bits—trust me, it’s a game-changer.
- Cover Late if Needed: Tent with foil only towards the end to avoid a soggy crust but prevent over-browning if your oven runs hot.
How to Serve Spicy Chili Cornbread Casserole Recipe
Garnishes
My favorite toppings to brighten up this casserole are a dollop of sour cream, a sprinkle of shredded sharp cheddar or Monterey Jack, fresh cilantro, and sliced jalapeños if you like a little extra heat. They add freshness and contrast the rich chili beautifully.
Side Dishes
I love serving this with a simple mixed greens salad dressed with lime vinaigrette and some crunchy tortilla chips on the side—perfect for scooping or adding crunch. Corn on the cob or roasted veggies also play nicely for a heartier meal.
Creative Ways to Present
For special occasions, I’ve layered this casserole in small individual ramekins then topped each with a cornbread dollop before baking. It makes a charming presentation and helps with portion control when guests are around.
Make Ahead and Storage
Storing Leftovers
I usually cool leftovers completely, then cover the casserole tightly with foil or transfer portions to airtight containers. It keeps well in the fridge for up to 3 days, and the flavors actually deepen after a day or two!
Freezing
I've frozen this casserole both baked and unbaked. For best results, I freeze it before adding the cornbread topping, then add and bake fresh later. If freezing fully baked, wrap well to avoid freezer burn and thaw overnight in the fridge before reheating.
Reheating
To reheat, I cover the casserole with foil and warm in a 350°F oven for about 20 minutes until heated through. This helps keep the cornbread moist and avoids drying out. For quicker meals, the microwave works fine but sometimes toughens the topping a bit.
Frequently Asked Questions:
Absolutely! Swap out the ground beef for a mix of beans like black beans, pinto beans, and some chopped mushrooms to add texture. Increase the seasoning a bit, and you’ll have a rich, satisfying vegetarian chili casserole.
This recipe has a gentle kick thanks to chili powder, cumin, and a small amount of cayenne plus hot sauce. If you like it hotter, you can easily add more cayenne or hot sauce during cooking. Start with less and taste since the spice intensifies as it simmers.
Yes! The chili can be made up to two days ahead which helps the flavors meld wonderfully. Just reheat it before assembling and baking with the cornbread topping fresh to keep that perfect texture.
If you prefer homemade, my favorite cornbread recipe works beautifully here. Just be sure it’s a moist batter that spreads easily over the chili. Using a mix is quick, but fresh cornbread adds a wonderful homemade touch.
Final Thoughts
This Spicy Chili Cornbread Casserole Recipe holds a special place in my kitchen—it’s the ultimate comfort food that never fails to impress whenever I bring it out. I hope you give it a try soon and find it as satisfying and versatile as I do. Trust me, once you make it your own, it’ll become one of those recipes you turn to again and again.
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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 flavorful Chili Cornbread Casserole combining a spicy beef chili base with a fluffy cornbread topping, baked to golden perfection. Perfect for a comforting dinner that brings together robust seasonings, tender ground beef, beans, and a classic cornbread crust.
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 pounds 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 ounces crushed tomatoes
- 14.5 ounces diced tomatoes, drained
- 16 ounces kidney beans, drained
Cornbread Topping
- 2 (8.5 ounce) boxes Jiffy corn muffin mix
- 1 (15.25 ounce) 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 all seasoning ingredients (chili powder, salt, cumin, oregano, mustard powder, brown sugar, and cayenne pepper) in a small bowl and set aside. Measure out all chili ingredients before starting the cooking process.
- Preheat Oven: Set your oven to 375 degrees Fahrenheit to get it ready for baking the casserole later.
- Sauté Onions and Brown Beef: Heat olive oil in a large pot over medium heat. Add the diced onions and cook until softened, about 3 to 4 minutes. Season the ground beef generously with salt and pepper and add it to the pot. Cook for 5 minutes, breaking it up with a spoon, until browned.
- Add Vegetables and Garlic: Stir in diced green bell pepper and minced garlic. Cook for an additional 5 minutes until the bell pepper softens and the beef is completely cooked. Drain any excess grease from the pot.
- Add Seasonings and Sauces: Lower the heat to medium. Sprinkle the combined seasoning mixture over the beef. Add tomato paste, Worcestershire sauce, and hot sauce. Stir well to incorporate all flavors.
- Add Liquids and Tomatoes: Pour in the chicken broth and use a silicone spatula to scrape the bottom and sides of the pot to release any flavorful bits. Add the beef bouillon cube, crushed tomatoes, and drained diced tomatoes. Stir to combine and bring mixture to a boil. Then reduce heat to low.
- Add Beans and Simmer: Stir in the drained kidney beans, partially cover the pot, and allow the chili to simmer gently while preparing the cornbread topping.
- Prepare Cornbread Topping: In a large bowl, mix together the Jiffy corn muffin mix, drained whole kernel corn, milk, sour cream, melted butter, and whisked eggs until just combined. Be careful not to overmix to keep the topping light and fluffy.
- Assemble Casserole: Transfer the chili evenly into a deep 9 x 13-inch casserole dish, pressing it gently to form a firm layer. Carefully spoon dollops of the cornbread topping over the chili, placing them around the edges and center. Slowly and gently use a silicone spatula to smooth the topping into an even layer.
- Bake Casserole: Place the casserole uncovered into the preheated oven and bake for 45 minutes. If the cornbread topping starts browning too much, tent it loosely with foil for the last 5 to 10 minutes of baking.
- Rest and Serve: Remove the casserole from the oven and let it sit for 5 minutes to set before serving.
Notes
- Feel free to add shredded cheese on top of the cornbread during the last 10 minutes of baking or layer it directly over the chili before adding the cornbread topping for extra richness.
- Black beans or pinto beans can be used instead of kidney beans depending on preference.
- Ground turkey, pork, sausage, or veal can substitute or combine with beef for varied flavors.
- Worcestershire sauce, mustard powder, and hot sauce enhance flavor subtly and don’t add intense heat; use Frank’s hot sauce or increase hot sauce and cayenne pepper for more spice.
- Chicken broth gives a nice depth of flavor but beef broth or a mixture of both can also be used.
- This recipe makes about 8 to 9 cups of chili, formulated to hold the cornbread topping well; adjust liquids if using your own chili recipe.
- Homemade cornbread recipe can be used as an alternative to the Jiffy mix.
- Serve with sour cream, extra shredded cheese, sliced jalapenos, green onions, cilantro, diced avocado, Fritos, or tortilla chips for a delicious topping or scoop.
- Make ahead by preparing the chili up to 2 days in advance to let flavors meld; reheat gently before assembling and baking.
- Do not mix the cornbread topping too early; the leavening activates once wet and should be baked immediately.
- Store leftovers in an airtight container in the refrigerator for up to 3 days after cooling completely.
Nutrition
- Serving Size: 1 serving (about 1 cup chili with cornbread topping)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 75 mg
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