Chili Cornbread Casserole is a deliciously comforting and hearty meal, perfect for those cold winter nights.
This simple dish combines chili, beans, cheese, and cornbread in one dish, baked until the chili is hot and bubbly and the cornbread is golden brown. The entire family will be begging for seconds!
Easy Chili Cornbread Casserole
Chili Cornbread Casserole is comfort food at its best; a real hearty and nourishing dish. The combination of cornbread and chili is so perfect!
This no-hassle recipe means you don’t need to make each dish separately, as the cornbread and chili cook together. How easy is that? With cornbread muffin mix, canned chili, some beans, and cheese, you’ve got the perfect meal.
Why You Should Make Chili Cornbread Casserole
- Great weeknight dinner – This recipe is an all-around winner. Even the picky eaters at my table love it. It’s great when there are leftovers to take for lunch the next day too.
- Comes together quickly – Using canned chili and the cornbread mix makes this recipe so easy to pull together; prep time is only a few minutes with only another 30 in the oven.
- Versatile – You can change this recipe up to suit your tastes; vegetarian or non-vegetarian chili; black beans or pinto beans, cheddar cheese, or Monterey Jack. So many variations to choose from!
Chili cornbread casserole is a great fall weeknight meal. Or I like to make this recipe for potlucks and leave a few bowls of the toppings like sour cream, green onions, and cilantro on the side so everyone can make it just the way they like it.
This casserole is so versatile you can easily modify and adapt it to your liking.
If casseroles are your thing, try this Creamy Ham and Potato Casserole, Tortellini Casserole, Green Chile, Chicken and Rice Casserole, 30-Minute Chicken and Rice Casserole, or this Baked Cream Cheese Pasta. (ok, the last one isn’t really a casserole, but it is similar enough and absolutely delicious!)
Chili Cornbread Casserole Ingredients and Tips
(Ingredients at a glance, find the full recipe in the printable card at the bottom of the post.)
- Chili | For this recipe, I use No Bean Wolf Brand Chili as a shortcut. Feel free to choose any kind of chili you like; with meat, vegetarian, homemade No Bean Chili… the choice is yours.
- Can of beans | – Adding a can of beans makes this recipe even heartier. If you want more leftovers, feel free to double the amount of beans. I used pinto beans in this recipe, but you could easily use black beans or red kidney beans. Or a combination of beans.
- Corn | Frozen or canned corn will both work in this chili recipe. (If you aren’t a fan of corn, just leave it out. (I personally love that hint of sweetness you get from corn.)
- Box of cornbread mix | You’ll also need the ingredients to make the cornbread mix. It usually requires an egg and milk. if you prefer a homemade cornbread, your favorite recipe will definitely work.
- Cheese | For the cheese, you can use shredded Monterey Jack or cheddar cheese, or a combination of both.
- Cumin | Ground cumin adds a nice southwestern flavor.
- Optional Chopped onions | the onions will go into the casserole uncooked, so if you are sensitive to onions, you may want to leave them out or saute them in a bit of olive oil before adding them to the casserole. However, the onions do give the casserole a nice flavor.
- Optional garnishes | Sour cream, chopped tomatoes, green onions, cilantro, guacamole, or salsa.
How To Make Chili Cornbread Casserole
1Preheat the oven to 375 Fahrenheit. Combine beans, corn, onions (if using), chili, and spices into the bottom of an 8″ by 8″ or 9″ by 9″ baking dish.
2In a medium bowl, combine the cornbread ingredients with a fork. Pour the cornbread batter over the chili mixture.
3Top with shredded cheese.
4Bake for 30 minutes or until cornbread is golden brown and cooked through.
5Top with desired garnishes, and enjoy!
- Spray the baking dish with cooking spray or olive oil spray, so the casserole doesn’t stick.
- Keep a few cans of chili and the cornbread mix in your pantry so you can whip this recipe up any time.
- Make your own chili using one of these chili recipes.
Variations Of This Chili Cornbread Casserole
- Add chopped green chilis or jalapenos to the cornbread mixture.
- Portion some chipotle in adobo sauce into the chili mixture.
- Chop up your favorite chili veggies, saute them and add them to the chili mixture.
- Use a muffin tray and bake mini chili cornbread.
- No cornbread mix? Buy a log of polenta and cut it up and place it on top of the chili.
How To Store Chili Cornbread Casserole
This casserole can be stored in the fridge for up to 3 days or frozen for 3 months.
What I like to do is to portion leftovers into smaller single-serve size containers and freeze them. This way, I have individual meals ready to go from the freezer.
Can I make my own chili instead of using canned?
You can absolutely make your own chili instead of using canned. You need about 2 1/2 cups of no-bean chili.
What kind of beans can I use in this chili recipe?
You can choose any kind of bean you like for this recipe; pinto, kidney, black, or a combination of these beans.
Can I use vegetarian canned chili?
Any kind of chili works well. You can use a vegetarian chili as a base and add ground beef or chicken or you can use the vegetarian ground beef options. Simply using canned vegetarian chili will also work.
Can I make my own cornbread?
If you have a recipe for cornbread that you like, feel free to use it instead of the mix.
Can I make this casserole in advance?
This casserole can be made in advance and refrigerated until you are ready to serve it.
Can this Chili Cornbread Casserole be doubled?
Yes, everything is the same; just use a 9 by 13 dish.
Looking for more chili recipes?
- No Bean Chili
- Family Favorite White Chicken Chili
- Slow Cooker Beef Chili
- 30-Minute Meatless Chili
- Slow Cooker Southwest Chicken Chili
- Easy 20-Minute White Bean Chicken Chili Recipe
- Lean ‘N Green Crockpot Chili
Have you tried this Chili Cornbread Casserole?
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Chili Cornbread Casserole combines chili, beans, cheese, and cornbread, and is baked until the chili is hot and bubbly and the cornbread is golden brown.
- 19 oz can of chili
- 15 oz can of beans (feel free to double the beans if you want the casserole to go further)
- 1 cup corn
- 1 8.5 oz Box of cornbread mix (Plus ingredients to make the muffins usually it’s an egg and milk)
- 1 cup of shredded cheese
- 1 Teaspoon of cumin
- 1/4 teaspoon of salt and pepper
- Optional: 1/4 cup of chopped onions (these will go into the casserole uncooked, so if you are sensitive to onions, you may want to leave these out or saute them with a bit of olive oil 1st.) However, the onions give the casserole a nice flavor.)
- Optional garnishes: Sour cream, chopped tomatoes, green onions, cilantro
- Preheat the oven to 375 f.
- Combine beans, corn, onions (if using), and spices into the bottom of an 8 by 8 or 9 by 9 baking dish. Top with chili.
- In a medium bowl, combine the cornbread ingredients with a fork.
- Pour Cornbread batter over chili mixture. Top with shredded cheese.
- Bake for 30 minutes or until cornbread is golden brown and cooked through.
- Top with desired garnishes and enjoy!
- Serving Size: 1/4 of recipe
- Calories: 544
- Fat: 18
- Carbohydrates: 70
- Fiber: 8
- Protein: 15
Keywords: chili cornbread casserole