Chili Cornbread Casserole with Ground Beef

When the weather turns cool, nothing warms the soul like a skillet full of chili and cornbread. Back in my family’s kitchen, this was the kind of dish Mama would put together when she needed to feed a crowd without fuss. The chili bubbles up rich and smoky, the cornbread bakes golden on top, and before you know it, the whole house smells like comfort.

This Chili Cornbread Casserole with Ground Beef is hearty, filling and downright soulful, the kind of recipe that feels like Sunday supper even if it’s a Tuesday night.

Why You’ll Love This Recipe

• One-pan comfort food: chili and cornbread together in one dish.
• Quick prep with pantry staples but tastes homemade.
• Perfect for family dinners, potlucks, or cozy nights in.

Ingredients

Chili Base

• 1 tablespoon neutral oil (canola or vegetable)
• 1 medium onion, finely diced
• 3–4 garlic cloves, minced
• 1 pound ground beef (85/15 works best for flavor)
• 2 cups beef broth (swap for chicken if needed)
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can red beans, drained and rinsed

Seasoning Mix

• 1 tablespoon chili powder
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ¼ teaspoon black pepper
• Pinch of cayenne pepper (optional, for heat)

Cornbread Topping

• 1 (8.5 oz) box Jiffy Corn Muffin Mix
• ⅓ cup whole milk
• 1 egg

This turnip greens recipe uses a gentle simmer so the greens turn silky, not bitter.

How to Make It

1. Mix the seasoning: In a small bowl, stir together chili powder, salt, garlic powder, cumin, black pepper, and cayenne.
2. Cook the aromatics: Heat oil in a large pot over medium heat. Add onions, cooking 4–5 minutes. Stir in garlic and cook 1 minute more.
3. Brown the beef: Raise heat to medium-high. Add ground beef, sprinkle with seasoning mix, and stir well. Spread beef into an even layer, let cook 3 minutes, stir, then cook another 3 minutes until browned.
   
   

   

   
   
4. Build the chili: Stir in broth, diced tomatoes, and beans. Bring to a boil, then reduce to medium-low, cover, and simmer 30 minutes. Stir occasionally.
5. Thicken it up: Uncover and cook 10–20 more minutes, until chili is saucy (not soupy).
6. Prep the oven & cornbread: Preheat oven to 400°F. In a bowl, mix cornbread batter with milk and egg.
7. Assemble: Pour chili into a 2.3-quart (11×7 inch) casserole dish. Spread cornbread batter gently over the top.
   
   

   

8. Bake: Bake 15–20 minutes until golden brown. Rotate halfway if needed.
9. Rest & serve: Let rest 15 minutes before serving so it sets nicely.

Pro Tips for Success

• Use beef with a little fat (85/15) for the best flavor and moisture.
• Don’t skip the resting time—this helps the casserole set.
• Add shredded cheddar or jalapeños to the cornbread mix for extra flavor.
• Want it spicier? Toss in a diced jalapeño or swap chili powder for chipotle.

Storage & Reheating

• Refrigerate leftovers in an airtight container for 3–4 days.
• Freeze for up to 2 months (best in single portions).
• Reheat in the oven at 350°F or microwave individual servings.

What to Serve With This

• Collard greens or sautéed cabbage
• A crisp side salad with ranch
• Sweet iced tea or homemade lemonade

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Chili Cornbread Casserole with Ground Beef

Hearty chili cornbread casserole with ground beef: a one-pan weeknight bake where smoky beef chili (beans, tomatoes, warm spices) gets topped with fluffy Jiffy cornbread and baked golden. Cozy, budget-friendly, and family-approved—perfect for potlucks or a soulful Sunday-style supper any night.

Print Recipe Pin Recipe

Prep Time10 minutes mins

Cook Time1 hour hr 30 minutes mins

Servings:6

Course:Casserole, dinner, Main Course

Cuisine:American, Soul Food, Southern

Calories:384

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon neutral oil canola or vegetable
• 1 medium onion finely diced
• 3 –4 garlic cloves minced
• 1 pound ground beef 85/15 works best for flavor
• 2 cups beef broth swap for chicken if needed
• 1 14.5 oz can diced tomatoes
• 1 15 oz can red beans, drained and
• 1 tablespoon chili powder
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ¼ teaspoon black pepper
• Pinch cayenne pepper optional
• 1 8.5 oz box Jiffy Corn Muffin Mix
• ⅓ cup whole milk
• 1 egg

Equipment

• Large pot or Dutch Oven
• Mixing bowls
• 2.3 qt casserole dish (11×7 in)
• Wooden spoon

Method

 

1. Mix seasonings in a small bowl.
2. Heat oil in a pot. Add onion, cook 4–5 minutes. Add garlic, cook 1 more minute.
3. Add ground beef, season with spice mix, cook until browned.
4. Stir in broth, diced tomatoes, and beans. Bring to boil, then cover and simmer 30 minutes.
5. Uncover and cook 10–20 minutes until chili is thick and saucy.
6. Preheat oven to 400°F. Prepare cornbread batter with milk and egg.
7. Spread chili evenly in a 2.3 qt (11×7 in) casserole dish. Top with cornbread batter.
8. Bake 15–20 minutes until golden brown.
9. Let rest 15 minutes before serving.

Notes

Use ground beef with some fat (85/15) for best flavor.

Add shredded cheddar or jalapeños to cornbread for extra flavor.

Resting helps the casserole set before serving.

Notes:
Use beef with some fat for flavor. Add cheddar or jalapeños to cornbread topping. Rest before serving for best texture.

Smoked paprika gives a no-pork turnip greens recipe a classic smoky vibe.

Storage: Refrigerate 3–4 days, freeze up to 2 months.