Name: Chili Cornbread Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups chili (canned or homemade); 1 cup cornmeal; 1 cup milk; 1/4 cup vegetable oil; 1 large egg; 1 cup shredded cheese (cheddar or your choice); 1 teaspoon baking powder; 1 teaspoon salt; 1 can of corn (drained); Optional toppings: sour cream, green onions, or jalapeños

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Delicious Chili Cornbread Casserole served in a baking dish, garnished and ready to enjoy.

If you’re searching for the ultimate comfort food, look no further than this Chili Cornbread Casserole! Combining the hearty richness of chili with the sweet, fluffy texture of cornbread, this dish is both satisfying and easy to prepare. Perfect for family gatherings, potlucks, or just a cozy night in, it’s sure to become a favorite at your table. Plus, it offers a wonderful way to repurpose leftover chili, making it a smart and delicious choice for any home cook.

Recipe Information

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 45 minutes
Servings: 6
Difficulty Level: Easy

Nutrition Information

Calories per serving: 350
Protein: 15 grams
Carbohydrates: 40 grams
Fat: 15 grams
Fiber: 5 grams
Sugar: 2 grams
Sodium: 750 mg

Why I Love This Chili Cornbread Casserole

This Chili Cornbread Casserole holds a special place in my heart because it’s a blend of two beloved dishes that brings warmth and joy to any table. The combination of spicy chili and sweet cornbread is a match made in culinary heaven! It’s fun to make as it all comes together in one dish, and everyone can customize their toppings to their liking — you can keep it simple or spice it up with jalapeños. This casserole is perfect for chilly evenings, whether you’re hosting family or enjoying a quiet dinner at home. Trust me; it smells amazing while baking, and the first bite is a warm hug!

Ingredients

2 cups chili (canned or homemade),
1 cup cornmeal,
1 cup milk,
1/4 cup vegetable oil,
1 large egg,
1 cup shredded cheese (cheddar or your choice),
1 teaspoon baking powder,
1 teaspoon salt,
1 can of corn (drained),
Optional toppings: sour cream,
green onions, or jalapeños

How to Make Chili Cornbread Casserole

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) to ensure it’s ready for baking when your casserole is assembled.

Step 2: Prepare the Chili Mixture

In a large mixing bowl, combine the chili with the drained corn. Stir well until the corn is evenly distributed throughout the chili.

Step 3: Mix the Cornbread Batter

In another bowl, whisk together the cornmeal, milk, vegetable oil, egg, baking powder, and salt until smooth. This mixture should be thick but pourable.

Step 4: Layer the Mixture

Pour half of the cornbread mixture into a greased baking dish, spreading it evenly across the bottom. Then, spread the chili mixture evenly on top of this layer.

Step 5: Add the Final Layer

Pour the remaining cornbread batter over the chili mixture, covering it completely. Sprinkle the shredded cheese generously on top.

Step 6: Bake

Place the baking dish in the preheated oven and bake for 30-35 minutes. The casserole is done when it’s golden brown and a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

Remove from the oven and let it cool for a few minutes. Serve warm, with optional toppings like sour cream, green onions, or jalapeños for added flavor.

Tips & Variations

Use Leftover Chili: This recipe is a perfect way to use up any leftover chili you have; it’s a great way to reduce food waste while creating something delicious!
Serving Suggestions: Serve the casserole with a side salad or some crusty bread to soak up all the flavors.
Dietary Swaps: To make this dish gluten-free, use a gluten-free cornmeal blend. If you prefer a spicy kick, add diced jalapeños directly to the chili mixture.
Customize Your Cheese: Feel free to mix and match cheeses like Monterey Jack or pepper jack for a different flavor profile.

Delicious Variations

Vegetarian Chili Casserole: Replace meat-based chili with a hearty vegetable chili for a meatless meal that’s just as tasty!
Taco Bake: Use taco seasoning and ground beef in place of chili for a fun twist on a casserole.
Mac and Cheese Chili Bake: Layer cooked macaroni with chili and cheese for a comforting mac and cheese spin.
Corn Pudding Casserole: Skip the chili and make a sweet cornbread pudding with corn kernels and a hint of honey.

Serving Suggestions for Chili Cornbread Casserole

Serve this casserole warm directly from the oven. It makes a hearty lunch, a satisfying dinner, or a delightful dish to bring to potlucks. Pair it with a cold drink like iced tea or lemonade. You could complement this dish with a fresh avocado salad or a zesty coleslaw for added crunch and freshness.

Storage and Leftovers

Store any leftover chili cornbread casserole in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 2-3 months. Just be sure to thaw it in the refrigerator overnight before reheating in the oven.

Helpful Questions

Can I use frozen chili for this recipe?
Yes! Frozen chili works well; just thaw it before mixing with the corn.
Is this dish kid-friendly?
Absolutely! The cheesy cornbread and mild chili make it appealing for kids.
How do I know when the casserole is done?
It should be golden on top, and a toothpick inserted in the center should come out clean
Can I make this ahead of time?
Yes, prepare it the day before and bake it just before serving.
What can I use instead of cornmeal?
If you’re looking for a substitute, fine-ground polenta can work in place of cornmeal

Enjoy putting together this delightful Chili Cornbread Casserole for your next meal! You, and those who share it with you, will be glad you did.