Chili Cornbread Casserole ~
Hearty chili topped with a golden, buttery cornbread layer, baked together for a warm and comforting meal!
Chili Cornbread Bake
Chili Cornbread Casserole is the ultimate comfort food—a warm, baked dish that combines hearty, savory chili with a golden cornbread topping. It’s homey, satisfying, and a great way to repurpose leftover chili into a whole new meal.
This easy chili cornbread casserole is also super versatile! While the recipe card includes a chili recipe, feel free to swap it with my Black Bean Chili or your own favorite homemade chili. No matter which chili you choose, this dish makes for a cozy, comforting weeknight dinner.
And if you’re pressed for time, you can easily swap the homemade cornbread batter for a store-bought cornbread mix. Just prepare the mix according to the package instructions, and it will work perfectly with the chili base. It’s a great shortcut that keeps things simple while still giving you that delicious, golden cornbread layer. Homemade or store-bought, the combination of flavors is still a winner!
Ingredients for Chili Cornbread Casserole
You will need the following:
For the Chili:
- 1 tablespoon olive oil
- 2 (15-ounce) cans black beans, rinsed and drained
- 1/4 cup yellow onion, chopped
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic salt
- 1 (15-ounce) can tomato sauce
- 1/2 cup pico de gallo salsa
- 2 tablespoons chili seasoning mix
- 1 can kidney beans, drained and rinsed
For the Cornbread Topping:
- 1 cup chicken-style broth
- 1 cup milk
- 3/4 cup yellow corn meal
- 1 tablespoon butter
For the Casserole:
- 1 cup frozen corn
- 1/2 cup cheddar cheese, shredded
Ingredient Notes
- Olive Oil – Adds a touch of richness when sautéing the onions. You can use avocado oil as an alternative.
- Black Beans and Kidney Beans – The protein-packed stars of our chili. Pinto beans also work well for this recipe.
- Yellow Onion – Forms a savory foundation. Red onion can be substituted for a slightly sharper flavor.
- Garlic Salt – Infuses the chili with garlicky goodness. If you prefer, use fresh minced garlic and adjust the salt separately.
- Tomato Sauce – Creates a rich base for the chili.
- Pico de Gallo Salsa – This chunky salsa is the secret ingredient that gives the chili its fresh, zesty kick. It adds chunks of tomato, green chiles, onion, and cilantro effortlessly.
- Chili Seasoning Mix – A chili powder-based blend is a convenient way to add complex flavor without measuring individual spices.
- Chicken-style Broth – I use vegan Better Than Bouillon No-Chicken Base to give the cornbread a nice savory flavor.
- Milk – This recipe works well with oat milk as well as unsweetened almond milk.
- Yellow Cornmeal – This is what gives the cornbread its signature texture and slightly sweet flavor. It adds that classic, hearty feel we all love in a good cornbread topping!
- Butter – A little regular or vegan butter goes a long way! It adds richness and helps the cornbread brown beautifully on top.
How to Make Chili Cornbread Casserole
STEP ONE: Prep. Preheat the oven to 375°F. Spray an 8×8-inch glass baking dish with cooking spray.
STEP TWO: Make the Chili. Set a large skillet over medium-high heat and add the oil. When the oil is hot, add onion and cook for 3 minutes, until softened. Add the black beans, kidney beans, garlic salt, tomato sauce, pico de gallo salsa, chili seasoning mix, and black pepper. Mix well, reduce heat to low and simmer for 20 minutes, allowing the flavors to meld. Adjust seasoning to taste and serve hot.
STEP THREE: Make the Cornbread Layer. Set a medium saucepan over medium heat. Add the broth, milk, and cornmeal, whisk to combine. Bring to a boil, whisking frequently. Reduce heat to low and simmer, whisking occasionally, until thick and smooth, about 3 minutes. Remove from the heat and stir in the butter.
STEP FOUR: Assemble the Casserole. Spoon 1/3 of the cornbread mixture evenly over the bottom of the prepared casserole dish. then top with the warm chili. Sprinkle the corn over the top of the chili, then gently spread the remaining cornbread batter in an even layer over the chili and sprinkle with the shredded cheese.
STEP FIVE: Bake and Serve. Bake in the preheated oven for 30 minutes, until the chili bubbles around the edges of the cornbread and the top is golden. Divide into individual portions and serve hot.
Optional Toppings
Add your favorite chili toppings to customize your cornbread chili casserole:
- Sliced avocado – Creamy and cool, the perfect contrast to the warm chili.
- Scallions (green onion) – Adds freshness and a pretty pop of color.
- Sour cream or dairy-free yogurt – Just a dollop adds bright tanginess.
- Fresh cilantro – Brightens up the dish.
- Jalapeño slices – For when you want to turn up the heat!
- Tortilla chips – Crumble over the top for added texture.
Storage
- Leftovers are just as good the next day. Store in an airtight container in the refrigerator.
More Recipes You’ll Love!
- Vegan Cornbread
- Polenta Chili Casserole
- Poblano Cornbread Dressing
- Chili Mac Casserole
- Cowboy Casserole
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Chili Cornbread Casserole
Ingredients
For the Chili:
- 1 tablespoon olive oil
- 2 15-ounce cans black beans, rinsed and drained
- 1/4 cup yellow onion chopped
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic salt
- 1 15-ounce can tomato sauce
- 1/2 cup pico de gallo salsa
- 2 tablespoons chili seasoning mix
- 1 can kidney beans drained and rinsed
For the Cornbread Topping:
- 1 cup chicken-style broth
- 1 cup milk
- 3/4 cup yellow corn meal
- 1 tablespoon butter
For the Casserole:
- 1 cup frozen corn
- 1/2 cup cheddar cheese shredded
Instructions
- Preheat the oven to 375°F. Spray an 8×8-inch glass baking dish with cooking spray.
- For the Chili: Set a large skillet over medium-high heat and add the oil. When the oil is hot, add onion and cook for 3 minutes, until softened. Add the black beans, kidney beans, garlic salt, tomato sauce, pico de gallo salsa, chili seasoning mix, and black pepper. Mix well, reduce heat to low and simmer for 20 minutes, allowing the flavors to meld. Adjust seasoning to taste and serve hot.
- For the Cornbread Layer: Set a medium saucepan over medium heat. Add the broth, milk, and cornmeal, whisk to combine. Bring to a boil, whisking frequently. Reduce heat to low and simmer, whisking occasionally, until thick and smooth, about 3 minutes. Remove from the heat and stir in the butter.
- Spoon 1/3 of the cornbread mixture evenly over the bottom of the prepared casserole dish. then top with the warm chili. Sprinkle the corn over the top of the chili, then gently spread the remaining cornbread batter in an even layer over the chili and sprinkle with the shredded cheese.
- Bake in the preheated oven for 30 minutes, until the chili bubbles around the edges of the cornbread and the top is golden. Divide into individual portions and serve hot.
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