There’s something utterly satisfying about combining hearty chili with a fluffy, golden cornbread topping, and that’s exactly what my Spicy Chili Cornbread Casserole Recipe delivers every single time. It’s the kind of dish that warms you up from the inside out, perfect for cozy nights or feeding a crowd with minimal fuss.
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Why You'll Love This Recipe
Honestly, this casserole is a game changer when you want all the comforting flavors of homemade chili jazzed up with that irresistible cornbread crust. I’ve made it countless times, and it's always a hit with family and friends alike — easy to make, filling, and bursting with flavor.
- Balanced Heat & Flavor: This recipe hits just the right spice notes without overwhelming your taste buds—perfect for those who love a bit of zip but don’t want to fan the flames too much.
- One-Dish Convenience: You get chili and cornbread all baked together in a single casserole dish, making prep and cleanup a breeze.
- Customizable & Versatile: Whether you prefer turkey over beef or want to add extra cheese, this recipe easily adapts to your tastes or what’s on hand.
- Comfort Food at Its Best: It’s like a warm hug on a plate—perfect for chilly evenings or feeding a crowd with minimal effort.
Ingredients & Why They Work
Every ingredient in this Spicy Chili Cornbread Casserole Recipe plays a vital role in building layers of flavor and texture that make the dish memorable. Here’s a little insight into why these particular ingredients work so well together and a few tips for picking the best versions when you shop.
- Chili Powder & Spices: The blend of chili powder, cumin, oregano, mustard powder, and brown sugar brings depth and a subtle warmth, while a touch of cayenne adds just a hint of heat without overpowering.
- Ground Beef: I love using lean ground beef here, but ground turkey works too if you want something lighter—the meat acts as the hearty base soaking up all the spices.
- Onions & Bell Peppers: These add sweetness and crunch that complement the meaty chili perfectly.
- Garlic & Tomato Paste: Garlic gives an aromatic punch while tomato paste thickens the chili and enriches its tomatoey flavor.
- Worcestershire & Hot Sauce: These give an umami boost and subtle tang, elevating the whole chili without tasting “vinegar-y.”
- Chicken Broth & Bouillon Cube: These deepen the flavor and keep the chili moist enough to meld beautifully with the cornbread topping.
- Crushed & Diced Tomatoes: Using both adds texture and layer upon layer of tomato flavor.
- Kidney Beans: They add body and protein while balancing the spices.
- Jiffy Corn Muffin Mix & Whole Kernel Sweet Corn: This combo creates a sweet, moist cornbread topping that contrasts nicely with the spicy chili below.
- Milk, Sour Cream, Butter & Eggs: These ingredients make the cornbread rich, tender, and perfectly golden when baked.
Make It Your Way
One of the best parts about this Spicy Chili Cornbread Casserole Recipe is how adaptable it is. I've played around with different versions over the years, and you can totally make it your own depending on how much spice you like or what you have in your pantry.
- Variation: I sometimes swap ground beef for ground turkey when I want a lighter meal, and it absorbs the chili spices beautifully without losing any heartiness.
- Extra Cheese: Adding a layer of sharp cheddar cheese right under the cornbread topping is a surefire way to make this even more indulgent.
- Spice it Up: If you love a fiery kick, don't hesitate to double the hot sauce and add extra cayenne pepper—just taste as you go for the perfect heat level.
- Veggie Boost: Feel free to toss in some corn kernels, jalapeños, or black beans along with the kidney beans to ramp up texture and nutrients.
Step-by-Step: How I Make Spicy Chili Cornbread Casserole Recipe
Step 1: Mixing the Perfect Seasoning Blend
Start by combining all your chili spices—chili powder, salt, cumin, oregano, mustard powder, brown sugar, and cayenne pepper—in a small bowl. This mix will layer rich, complex flavors into the beef. This step is crucial because it ensures every bite bursts with balanced seasoning rather than just randomly seasoned meat.
Step 2: Browning the Meat and Sautéing Veggies
Heat olive oil in a large pot over medium heat. Toss in diced onions and cook until softened, about 3-4 minutes. Then add the ground beef, seasoned generously with salt and pepper, breaking it up with your spoon as it cooks. When it’s nearly browned, stir in diced green bell pepper and minced garlic, cooking for another five minutes until everything is tender. Pro tip: Drain off excess grease to keep the chili hearty but not greasy.
Step 3: Building the Chili Base
Reduce heat to medium and sprinkle the seasoning mix over the meat and veggies. Stir in tomato paste, Worcestershire sauce, and hot sauce. Adding the chicken broth and scraping the bottom with a silicone spatula helps pick up those tasty browned bits, deepening the chili’s flavor. Then, crumble in the beef bouillon cube and stir in crushed tomatoes and well-drained diced tomatoes.
Step 4: Simmering and Adding Beans
Bring the mixture to a boil and then reduce the heat to low. Stir in the kidney beans, cover the pot partially, and let everything meld together while you prepare the cornbread topping. Simmering allows those flavors to marry and thicken nicely without evaporating all the liquid.
Step 5: Whip Up the Cornbread Topping
In a large bowl, gently mix the Jiffy corn muffin mix with the drained whole kernel sweet corn, milk, sour cream, melted butter, and whisked eggs. The key here is to avoid overmixing—just combine until the ingredients meld so your cornbread remains light and fluffy.
Step 6: Layering and Baking
Transfer the chili into a deep 9x13-inch casserole dish and press it down so it’s packed evenly. Then dollop the cornbread topping around the perimeter and center of the chili, using a silicone spatula to gently smooth the surface into an even layer. Bake uncovered in a 375°F oven for 45 minutes. If you notice the cornbread browning too quickly near the end, tent it with foil for the last 5-10 minutes.
Step 7: Rest & Serve
Once out of the oven, let the casserole sit for about 5 minutes. This rest time lets it set and makes serving a much cleaner and more satisfying experience.
Top Tip
I’ve tested this Spicy Chili Cornbread Casserole Recipe a bunch of times, and these tips have saved me from common pitfalls and helped the dish shine every time.
- Don’t Overmix Cornbread Batter: Mixing the cornbread too vigorously can make it tough instead of tender—mix just until combined.
- Drain Excess Grease: After browning the beef, draining grease is essential to keep the casserole from feeling oily.
- Control Your Heat: If you’re sensitive to spice, start with less hot sauce and cayenne and taste as you add—it's easier to add more than to fix a burnt tongue!
- Let it Rest: Waiting a few minutes before serving helps the flavors settle and keeps the casserole intact on your plate.
How to Serve Spicy Chili Cornbread Casserole Recipe
Garnishes
I like topping mine with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and some sliced jalapeños for that extra kick and creaminess. Chopped green onions and fresh cilantro add a refreshing herbaceous pop that balances the spice perfectly.
Side Dishes
This casserole is quite filling on its own, but for a complete meal, I often serve it alongside a fresh green salad or some crunchy tortilla chips to scoop up every last bite. Roasted veggies or simple steamed broccoli also complement the rich flavors without overpowering.
Creative Ways to Present
For special occasions, I’ve tried layering individual portions in ramekins, which makes the presentation adorable and perfect for guests. You can even sprinkle cheese on top and broil for a minute to get a crispy cheesy crust on the cornbread topping—trust me, it’s a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
After enjoying your Spicy Chili Cornbread Casserole, store any leftovers in an airtight container in the fridge. I’ve found it keeps well for up to 3 days, making it an excellent option for next-day lunches or quick dinners.
Freezing
If you want to prep in advance or save leftovers long term, this casserole freezes nicely. Make the chili base ahead, and freeze it separately or as a full casserole before baking. I recommend freezing without the cornbread topping and adding that fresh before baking for best texture.
Reheating
To reheat, warm individual portions in the microwave or reheat the whole casserole in a 350°F oven until heated through—about 20-25 minutes. Cover with foil to prevent the cornbread topping from drying out.
Frequently Asked Questions:
Absolutely! This Spicy Chili Cornbread Casserole Recipe is super flexible. You can swap ground beef with ground turkey, chicken, sausage, or even a mix. Just adjust cooking times accordingly to make sure the meat is fully cooked.
The recipe provides a gentle kick that’s flavorful without being overwhelming—mainly thanks to the chili powder, cayenne, and hot sauce. However, if you want more heat, you can easily increase the cayenne and hot sauce quantities or add sliced jalapeños to suit your spice tolerance.
Yes! You can prepare the chili base up to two days in advance and refrigerate. When ready to bake, heat the chili slightly and add the cornbread topping before baking. This helps the flavors meld beautifully and makes dinner time much easier.
I love pairing this dish with fresh green salads, steamed veggies, or crunchy tortilla chips for scooping. If you want to brighten things up, a citrusy slaw or avocado slices make fantastic accompaniments that balance the rich, spicy casserole.
Final Thoughts
I genuinely think this Spicy Chili Cornbread Casserole Recipe is one of those crowd-pleasers you’ll reach for time and time again—whether it’s a casual weeknight or a weekend get-together. It’s hearty, packed with flavor, and so satisfying. Give it a try and I promise it’ll become one of your go-to comfort foods, just like it is for me!
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Delicious Recipe
- Prep Time: 20 minutes
- Rest Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
This hearty Chili Cornbread Casserole combines spicy chili made with ground beef, beans, and tomatoes topped with a fluffy cornbread layer. Baked until golden and bubbly, this comforting dish makes a perfect meal for family dinners or gatherings. Enhanced with flavorful spices and optional toppings, it’s an easy one-dish recipe that delivers satisfying warmth and texture.
Ingredients
Seasoning
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon mustard powder
- 1 teaspoon brown sugar
- ¼ teaspoon cayenne pepper
Chili
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 lbs. ground beef
- Salt and pepper to taste
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- ½ cup chicken broth
- 1 beef bouillon cube
- 28 oz. crushed tomatoes
- 14.5 oz. diced tomatoes, drained
- 16 oz. kidney beans, drained
Cornbread Topping
- 2 (8.5 oz.) boxes Jiffy corn muffin mix
- 1 (15.25 oz.) can whole kernel sweet corn, drained
- ⅓ cup milk
- ⅓ cup sour cream
- 3 tablespoons melted butter
- 2 large eggs, whisked
Instructions
- Prepare Seasonings and Ingredients: Combine chili powder, salt, ground cumin, dried oregano, mustard powder, brown sugar, and cayenne pepper in a small bowl and set aside. Measure out and prepare all other ingredients before beginning the cooking process to streamline assembly.
- Preheat Oven: Set your oven to 375 degrees Fahrenheit to ensure it is hot and ready for baking the casserole later.
- Sauté Onions and Brown Beef: Heat olive oil in a large pot over medium heat. Add diced onions and cook for 3 to 4 minutes until softened. Season ground beef generously with salt and pepper, then add to the pot. Cook and crumble the beef, stirring frequently, for about 5 minutes until browned.
- Add Vegetables and Garlic: Mix in diced green bell pepper and minced garlic, stirring to combine. Continue cooking for an additional 5 minutes, until the beef is fully cooked through. Drain excess grease from the pot thoroughly.
- Add Seasonings and Flavorings: Reduce heat to medium and sprinkle the reserved seasoning mixture over the cooked meat and vegetables. Stir in tomato paste, Worcestershire sauce, and hot sauce, blending all ingredients evenly.
- Deglaze and Add Liquids: Pour in chicken broth and use a silicone spatula to scrape the bottom and sides of the pot, lifting any browned bits for enhanced flavor. Add the beef bouillon cube, crushed tomatoes, and drained diced tomatoes. Stir to combine and bring to a boil.
- Simmer with Beans: Reduce heat to low and fold in drained kidney beans. Partially cover the pot and let the chili simmer while preparing the cornbread topping.
- Mix Cornbread Topping: In a large bowl, combine Jiffy corn muffin mix, drained canned corn, milk, sour cream, melted butter, and whisked eggs. Stir gently just until ingredients are combined; do not overmix to keep the cornbread tender.
- Assemble Casserole: Transfer the chili mixture evenly into a deep 9 x 13-inch casserole dish, pressing it down slightly to form a firm layer. Spoon dollops of the cornbread topping around the edges and in the center of the chili. Carefully spread the topping into an even layer using a silicone spatula, working slowly and gently to avoid mixing with the chili.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake uncovered for 45 minutes. If the top starts to brown too quickly, tent it loosely with foil for the last 5 to 10 minutes of baking.
- Rest and Serve: Remove the casserole from the oven and let it sit for 5 minutes to set. Serve warm with optional toppings like sour cream, shredded cheese, sliced jalapenos, green onions, cilantro, diced avocado, Fritos, or tortilla chips for scooping.
Notes
- Feel free to add shredded cheese on top of the cornbread during the last 10 minutes of baking or layer it over the chili before adding the cornbread topping for extra richness.
- Black beans or pinto beans can be substituted for kidney beans depending on preference.
- Other meat alternatives such as ground turkey, sausage, pork, or veal can be used alone or in combination.
- Worcestershire sauce, mustard powder, and hot sauce enhance flavor subtly without overwhelming spiciness; Frank’s hot sauce is recommended.
- Spice lovers may increase hot sauce and cayenne pepper gradually to achieve the desired heat level.
- Chicken broth adds contrasting depth of flavor but can be replaced with beef broth or a mix of both.
- This recipe yields about 8 to 9 cups of chili; adjusting liquid amounts is important if using a different chili recipe to ensure proper cornbread topping texture.
- Homemade cornbread mix can replace boxed Jiffy mix if preferred.
- Serve with toppings like sour cream, cheese, jalapenos, green onions, cilantro, diced avocado, Fritos, or tortilla chips to personalize each serving and add texture.
- This dish can be prepared up to 2 days in advance; refrigerate chili separately and combine with the cornbread topping just before baking.
- Store leftovers covered in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 75 mg
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