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Chili Cornbread Casserole

This chili cornbread casserole is a cozy delicious meal with a warm chili on the bottom that’s baked with cornbread on top. I love to serve this on a chilly night, for Game Day or a meal for a crowd.

Prep Time
10 mins
Cook Time
10 mins
Bake Time for Topping
25 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 402 kcal
Course: Dinner
Cuisine: American

Ingredients

Chili:
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • kosher salt
  • 1 pound ground beef (I went 80/20)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground paprika
  • 1 (6 ounce) can tomato paste
  • 1 (15-ounce) can diced fire-roasted tomatoes
  • 1 (4-ounce) can diced green chiles
  • 1 (15-ounce) can of kidney beans
  • 1 ½ cups Pacific Foods beef broth
Cornbread Topping:
  • 2/3 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup shredded cheddar
  • 2/3 cup buttermilk
  • 2 large eggs
  • ¼ cup neutral oil

Instructions

    Cup of Yum
  1. In a large Dutch oven, set over medium heat, add a few teaspoons of olive oil. Add in the onion, red bell pepper, garlic and a few pinches of salt.
  2. Cook until the onions have softened, about 5 minutes. Add the ground beef and break it up. Pour in the spices, the tomato paste, canned tomatoes, diced green chiles, kidney beans and Pacific Foods beef broth. Stir until all combined.
  3. Bring the mixture to a simmer and lower the heat to low. Cover and cook for about 30 to 35 minutes, until all the flavors have married. Adjust salt to taste. I added an additional ¾ teaspoon of salt.
  4. Preheat oven to 350F. Meanwhile make the topping. In a medium bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, salt and cheddar. In a measuring cup, whisk together the buttermilk, eggs and oil. Pour the wet into the dry and mix until combined.
  5. When the chili is done, transfer it to a casserole dish and smooth out the top. Add the cornbread batter in one even layer. Transfer to the oven to bake until the top is set, about 25 minutes and the chili is bubbling. Brush the top with butter and serve with sour cream and sliced green onion.

Notes

  • Tips and Tricks: 
  • Tips and Tricks: 
  • Add butter to the top. I like to rub a teaspoon of butter to the top of the cornbread right when it comes out of the oven. It adds some nice gloss and melts amazingly well.
  • Make this vegetarian. You can make this veggie-friendly by using meat substitute in place of the ground beef. Or you could add another can of beans and leave out the meat all together.
  • Give it fall vibes. If you want, you can whip up this pumpkin chili and use this cornbread recipe right on top!

Nutrition Information

Calories 402kcal (20%) Carbohydrates 13g (4%) Protein 150g (300%) Fat 32g (49%) Saturated Fat 3g (15%) Polyunsaturated Fat 23g Monounsaturated Fat 3g Trans Fat 6g Cholesterol 43mg (14%) Sodium 23mg (1%) Potassium 54mg (2%) Fiber 4g (16%) Sugar 12g (24%) Vitamin A 44IU (1%) Vitamin C 32mg (36%) Calcium 32mg (3%) Iron 27mg (150%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 402

% Daily Value*

Calories 402kcal 20%
Carbohydrates 13g 4%
Protein 150g 300%
Fat 32g 49%
Saturated Fat 3g 15%
Polyunsaturated Fat 23g 135%
Monounsaturated Fat 3g 15%
Trans Fat 6g 300%
Cholesterol 43mg 14%
Sodium 23mg 1%
Potassium 54mg 1%
Fiber 4g 16%
Sugar 12g 24%
Vitamin A 44IU 1%
Vitamin C 32mg 36%
Calcium 32mg 3%
Iron 27mg 150%

* Percent Daily Values are based on a 2,000 calorie diet.