Cornbread Casserole Recipe combines sweet cornbread and flavorful beef chili for a crowd-pleasing dinner everyone always goes wild for!
Author’s Notes
The Night Everyone Asked for Seconds!
This recipe might just be one of my all-time favorite recipes. Beyond how flavorful and comforting it is, it’s also one I’m really proud of. It took me a while to get this one just right! My biggest struggle was balance. Sometimes the cornbread topping was too thick for the filling, or the filling was too much for the cornbread. Then I couldn’t get the flavor right. Either the cornbread needed more flavor or the filling ended up too mild or too spicy.
After lots of testing, I finally landed on the perfect version that my whole family gave two thumbs up. My daughter even said, “It’s the best dinner you’ve ever made.” She’s a little foodie and (admittedly) says that often, but she really did lick her plate clean and asked for it again the next night.
This Cornbread Casserole Recipe is a bit of work to put together since you make both the filling and the cornbread topping, but it’s so worth it. It’s also a great prep-ahead meal. You can make the filling a day or two in advance and it only gets more flavorful. Then just add the cornbread right before baking.
Oh, and one last thing. Don’t be scared off by the long ingredient list. Most of it’s pantry staples you probably already have on hand. I hope you love this Cornbread Casserole Recipe!
Ingredients In This Cornbread Casserole Recipe
| Category | Helpful Tip |
|---|---|
| Beef & Veggies | Take time to deeply brown the ground beef for the best flavor. More color on the meat means more flavor. Dice veggies small so they blend into the filling instead of standing out. |
| Tomatoes & Beans | Use crushed tomatoes for a saucier texture. Chili beans come in a mild, spiced chili sauce that adds extra flavor without any extra work for you! |
| Seasonings | Adjust to taste, but keep in mind that less spice means less flavor. The sweet cornbread and toppings mellow the heat quite a bit. |
| Cornbread Mix | Melt the butter first, then let it cool slightly before mixing. Aim for all ingredients to be at room temperature for the best texture. |
How To Make My Cornbread Casserole Recipe
- Cook the Beef Mixture: Sauté veggies, then brown beef, and add seasonings.
- Simmer the Filling: Stir in tomatoes, broth, beans, and corn; simmer to thicken.
- Make the Cornbread Batter: Stir just until combined to keep it tender.
- Assemble and Bake: Gently smooth batter over filling and bake until golden and set.
- Serve and Top: Spoon into bowls and add cheese, sour cream, or toppings.
My Favorite Toppings
Don’t skip the toppings; they make this cornbread casserole recipe! My must-haves are cheddar and sour cream!
- Shredded sharp cheddar, Pepper Jack, or Monterey Jack cheese
- Sour cream or Greek yogurt
- Sliced green onions or cilantro
- Diced avocado or guacamole
- Pickled or fresh jalapeños
- Crumbled bacon
Quick Tip
Yes, this cornbread casserole recipe really does have 3 tablespoons of chili powder, but no one in my family thought it was spicy once it’s topped with the sweet cornbread, cheddar cheese, and a big spoonful of sour cream.
More Comforting Meals You’ll Love:
Cornbread Casserole Recipe
Equipment
- Large cast-iron pan (oven-safe)
Ingredients
- 1 tablespoon olive oil
- 3/4 cup finely diced yellow onion
- 3/4 cup finely diced red bell pepper
- 1 pound ground beef I use 93/7
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon beef bouillon powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup chicken broth
- 1 (16-ounce) can chili beans undrained
- 1 (15-ounce) can black beans drained & rinsed
- 3/4 cup frozen corn
- 1 teaspoon white sugar
- 8 tablespoons unsalted butter melted and cooled
- 1 cup whole milk
- 1 large egg
- 2 tablespoons honey
- 6 tablespoons white sugar
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal enriched and degermed; I use Albers
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- Toppings as desired see note 1
Instructions
- Set out the cornbread ingredients so they can come to the same temperature. In a large ovenproof skillet (4 quarts), heat the olive oil over high heat. Add the onion and red pepper and cook until they begin to soften, 3-5 minutes. Push the veggies to the edges and add the ground beef to the center. Let it sear well on each side, then break it up and cook until deeply browned. While it browns, add all the seasonings.
- Stir in the tomato paste and cook for 1 more minute. Deglaze the pan with the crushed tomatoes, scraping up any browned bits. Cook for 1 minute, then add the broth, chili beans, black beans, corn, and sugar. Stir well. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
- While the chili simmers, heat the oven to 375°F.
- In a large bowl, whisk the melted (but cooled) butter, milk, egg, honey, and sugar until smooth. Add all the dry ingredients on top and whisk just until no dry streaks remain.
- Carefully spread the cornbread batter evenly over the chili. Bake uncovered for 30 to 35 minutes, or until the cornbread is golden brown and cooked through.
- Spoon into bowls or onto plates and serve warm with your favorite toppings. Freshly grated sharp cheddar and sour cream are my must-haves. I also love avocado and jalapeño.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
Make Ahead: Prepare the chili up to 1 day in advance, cover, and refrigerate. Add the cornbread topping and bake when ready to serve.
Storage: Best the day it’s baked since the cornbread softens as it sits. For leftovers, store the cornbread and filling separately. Keep covered in the fridge up to 4 days or freeze up to 3 months.
Reheating: Warm in the oven or microwave until hot throughout. If frozen, thaw in the fridge overnight before reheating.
