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chili cornbread casserole

Chili Cornbread Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jamie Sanders
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 large servings 1x
  • Category: main dish
  • Method: oven


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


  1. Preheat the oven to 375 f.
  2. 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.
  3. In a medium bowl, combine the cornbread ingredients with a fork.
  4. Pour Cornbread batter over chili mixture. Top with shredded cheese.
  5. Bake for 30 minutes or until cornbread is golden brown and cooked through.
  6. Top with desired garnishes and enjoy!


  • Serving Size: 1/4 of recipe
  • Calories: 544
  • Fat: 18
  • Carbohydrates: 70
  • Fiber: 8
  • Protein: 15