If you are craving a wholesome, comforting meal that combines the best of savory chili with the irresistible charm of cornbread, you have just found a true gem. This Cornbread Chili Casserole (One-Skillet Recipe) Recipe brings together a rich, hearty chili simmering with bold spices and tender beans, topped with a fluffy, golden cornbread crust that is studded with jalapeños, chives, and cheddar cheese. Perfectly cooked in one skillet, this dish not only simplifies dinner prep but also bursts with layers of flavor and texture that will have everyone asking for seconds. It’s the ultimate cozy dinner that makes weeknights or weekend gatherings extra special.
Ingredients You’ll Need
The beauty of this Cornbread Chili Casserole (One-Skillet Recipe) Recipe lies in its simplicity and the quality of its ingredients. Each component plays a crucial role, from the savory ground meat that builds a hearty base, to the vibrant spices and fresh vegetables that create depth and warmth. The cornbread topping adds a tender, slightly sweet finish that contrasts beautifully with the spicy chili underneath.
- 1 pound ground beef or turkey: A protein-packed base that browns beautifully and soaks up all the chili flavors.
- 1 small sweet onion (diced): Adds a subtle sweetness and aromatic foundation.
- 1-2 jalapeños (finely diced): Brings a lively, spicy kick balanced just right for warmth.
- 3 garlic cloves (finely minced): Infuses every bite with that unmistakable, savory punch.
- 2 tablespoons tomato paste: Concentrates tomato flavor and deepens the chili’s richness.
- 2 tablespoons chili powder: Provides boldness and classic chili character.
- 2 teaspoons cumin: Offers an earthy, warm undertone that ties the spices together.
- 1 teaspoon paprika: Adds smokiness and a subtle touch of color.
- ¼ teaspoon cinnamon: A surprising twist that enhances the chili’s complexity.
- ⅛ – ¼ teaspoon cayenne pepper: Adjustable heat to suit your spice preference.
- 1 (28-ounce) can tomato sauce or crushed tomatoes: Creates the luscious, saucy texture essential to great chili.
- 1 (15.5-ounce) can kidney beans (rinsed and drained): Adds heartiness and a creamy texture contrast.
- 1 (15.5-ounce) can black beans (rinsed and drained): Boosts protein and those lovely little bursts of flavor.
- ¾ cup beef broth: Keeps the chili moist and flavorful during simmering.
- 2 tablespoons packed brown sugar: Balances acidity with a rich, mellow sweetness.
- 2 ½ teaspoons salt: Essential to highlight every ingredient’s flavor.
- 1 teaspoon black pepper: Provides subtle warmth and seasoning depth.
- 1 cup medium-grind cornmeal: The backbone of the cornbread topping, creating that golden crumb.
- 1 cup all purpose flour: Helps cornbread achieve the perfect texture.
- 2 teaspoons baking powder: Ensures the topping rises light and fluffy.
- 1 teaspoon baking soda: Works with the buttermilk to keep the cornbread tender.
- ½ teaspoon salt: Balances the cornbread flavors.
- 2 large eggs: Binds the cornbread’s ingredients with richness.
- 1 cup buttermilk (or whole milk): Adds tang and moistness to the cornbread.
- ¼ cup honey: Brings natural sweetness complementing the spices.
- 4 tablespoons salted butter (melted): Enhances flavor and tenderness.
- 1 jalapeño (finely diced): Spices up the cornbread topping for an added surprise.
- 2 tablespoons finely chopped chives (plus more for serving): Adds fresh, mild onion notes.
- 1 cup shredded sharp cheddar cheese: Melts perfectly into the cornbread, making it irresistibly savory.
How to Make Cornbread Chili Casserole (One-Skillet Recipe) Recipe
Step 1: Preheat the Oven and Brown the Meat
First things first, set your oven to 375°F (190°C) so it’s ready when your casserole is assembled. Next, heat your large oven-safe skillet over medium heat and add the ground beef or turkey. Break it apart with a spatula and cook until nicely browned, about 7 to 8 minutes. Browning the meat well builds a fantastic flavor base for your chili, so take your time. Once cooked, drain any excess fat to keep the dish from getting greasy.
Step 2: Sauté the Aromatics
To that delicious meat, add the diced onion, jalapeños, and minced garlic. Cook everything together for 2 to 3 minutes until the onions turn translucent and the garlic releases its intoxicating aroma. This step is where the scent of dinner starts to fill your kitchen and where the flavor foundation truly takes shape.
Step 3: Toast the Spices
Stir in the tomato paste, chili powder, cumin, paprika, cinnamon, and cayenne pepper, cooking for another 1 to 2 minutes. Toasting the spices awakens their oils and intensifies their flavor, ensuring your chili is vibrant and deeply layered with those classic Southwestern notes.
Step 4: Build the Chili Base
Pour in the tomato sauce, kidney beans, black beans, beef broth, brown sugar, salt, and black pepper. Stir it all together, then reduce the heat to medium-low. Let your chili gently simmer for 10 to 15 minutes until it thickens and the flavors marry perfectly. This slow simmering makes each spoonful rich, flavorful, and comforting.
Step 5: Prepare the Cornbread Batter
While the chili simmers, combine your dry ingredients—cornmeal, flour, baking powder, baking soda, and salt—in a large bowl. In a separate bowl, whisk the eggs, buttermilk, honey, and melted butter until smooth. Carefully mix the wet ingredients into the dry until just combined, then fold in the diced jalapeño, chopped chives, and sharp cheddar cheese. The cornbread batter readies itself as the perfect, spicy-sweet topping for your chili.
Step 6: Assemble and Bake
Evenly spoon the cornbread batter over the surface of the simmering chili in the skillet, spreading it gently with a spatula. Transfer the skillet straight into your preheated oven and bake for 20 to 25 minutes. You’ll know it’s done when the cornbread is golden brown and a toothpick inserted in the center comes out clean. This final baking melds the two components into a baked masterpiece.
Step 7: Cool and Serve
Let the skillet rest for a few minutes once out of the oven. This gives the bubbling casserole a chance to set slightly, making it easier to serve. Add a sprinkle of fresh chives or a dollop of sour cream for an extra layer of freshness and creaminess if you like.
How to Serve Cornbread Chili Casserole (One-Skillet Recipe) Recipe
Garnishes
This recipe shines with simple yet flavorful garnishes. Fresh chopped chives lend a mild onion brightness, while a scoop of cool sour cream creates an inviting contrast to the savory, slightly spicy casserole. You can also add slices of avocado or a sprinkle of extra sharp cheddar for richness and color.
Side Dishes
While this dish is perfectly satisfying on its own, pairing it with crisp, refreshing sides elevates the meal. A fresh green salad with a light vinaigrette is a great palate cleanser. Alternatively, serve with steamed or sautéed greens like kale or spinach for added nutrients and vibrant color.
Creative Ways to Present
For casual crowds, serve directly from the skillet right at the table, inviting everyone to dig in family-style. If you want a more formal presentation, spoon the casserole into individual oven-safe ramekins before baking. This adds a personal touch and makes portion control easier, while the cornbread topping still gets that flawless golden finish.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container placed in the refrigerator. The casserole keeps well for up to 3 to 4 days while retaining its flavors and texture. Reheat gently to keep the cornbread topping from drying out.
Freezing
This Cornbread Chili Casserole (One-Skillet Recipe) Recipe freezes beautifully. After baking and cooling completely, portion into freezer-safe containers or wrap the skillet tightly in foil and plastic wrap. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
For the best results, reheat leftovers in the oven at 350°F (175°C) until warmed through, about 15 to 20 minutes. This helps keep the cornbread topping moist and prevents it from becoming too dense or soggy, unlike microwave reheating which can sometimes affect texture.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works wonderfully in this recipe and is a leaner option. Just be sure to brown it well for maximum flavor.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix 1 cup of whole milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. This homemade substitution mimics the tang and acidity of buttermilk perfectly.
Is this recipe very spicy?
The heat level is adjustable. The jalapeños and cayenne pepper add a nice kick, but you can easily reduce or omit them for a milder version that still tastes fantastic.
Can I make the chili base ahead of time?
Yes! You can prepare the chili base a day ahead and refrigerate it. When ready to bake, warm it up in the skillet, then add the cornbread batter and bake as directed.
What if I don’t have an oven-safe skillet?
No worries! You can prepare the chili in a regular skillet, then transfer everything into a baking dish before adding the cornbread topping and baking the casserole.
Final Thoughts
I can’t recommend this Cornbread Chili Casserole (One-Skillet Recipe) Recipe enough. It’s such a joyful mix of flavors and textures that warms the soul and makes any mealtime feel like a special occasion. Whether you’re feeding a hungry family or hosting friends, this one-skillet wonder delivers comfort and ease in every bite. Give it a try, and prepare to fall in love with your new favorite weeknight dinner.
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Cornbread Chili Casserole (One-Skillet Recipe) Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Cornbread Chili Casserole is a hearty one-skillet meal combining a flavorful ground beef chili base with a spicy, cheesy cornbread topping. Perfectly baked to golden perfection, this comforting dish brings together smoky spices, beans, and a tender cornbread crust, making it a satisfying option for family dinners or gatherings.
Ingredients
Chili Base
- 1 pound ground beef or turkey
- 1 small sweet onion, diced
- 1–2 jalapeños, finely diced
- 3 garlic cloves, finely minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- ¼ teaspoon cinnamon
- ⅛ – ¼ teaspoon cayenne pepper
- 1 (28-ounce) can tomato sauce or crushed tomatoes
- 1 (15.5-ounce) can kidney beans, rinsed and drained
- 1 (15.5-ounce) can black beans, rinsed and drained
- ¾ cup beef broth
- 2 tablespoons packed brown sugar
- 2 ½ teaspoons salt
- 1 teaspoon black pepper
Cornbread Topping
- 1 cup medium-grind cornmeal
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk or whole milk
- ¼ cup honey
- 4 tablespoons salted butter, melted
- 1 jalapeño, finely diced
- 2 tablespoons finely chopped chives, plus more for serving
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole.
- Cook the Beef: In a large, oven-safe skillet (preferably cast iron) set over medium heat, add the ground beef or turkey. Cook for 7-8 minutes, breaking the meat apart as it cooks until browned. Drain any excess fat to keep the dish from becoming greasy.
- Add Vegetables: Stir in the diced onion, jalapeños, and minced garlic. Continue cooking for 2-3 minutes until the onion becomes translucent and the garlic releases its fragrance.
- Season the Mixture: Mix in the tomato paste, chili powder, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 1-2 minutes, stirring constantly to toast the spices and deepen their flavors.
- Simmer the Chili Base: Pour in the tomato sauce, kidney beans, black beans, beef broth, brown sugar, salt, and black pepper. Stir everything to combine, then reduce the heat to medium-low and let the chili simmer gently for 10-15 minutes until it thickens slightly.
- Prepare Dry Ingredients for Cornbread: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs together with buttermilk (or whole milk), honey, and melted butter until smooth and fully combined.
- Combine Cornbread Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined to avoid overmixing, which can make the cornbread tough. Fold in the diced jalapeño, chopped chives, and shredded cheddar cheese for bursts of flavor and texture.
- Top the Chili with Cornbread Batter: Carefully spoon the cornbread batter over the simmering chili in the skillet. Spread it evenly to completely cover the chili layer.
- Bake the Casserole: Place the skillet in the preheated oven and bake for 20-25 minutes. The cornbread topping should be golden brown and a toothpick inserted into the center should come out clean, indicating it is fully cooked.
- Serve: Allow the casserole to cool for a few minutes before serving. Garnish with additional chopped chives or a dollop of sour cream if desired for extra freshness and creaminess.
Notes
- Use a cast iron or oven-safe skillet to cook both the chili and cornbread base for easy transition from stovetop to oven.
- The ground meat can be substituted with ground turkey for a leaner option.
- Adjust jalapeño quantity based on preferred heat level; remove seeds to reduce spiciness.
- If buttermilk is unavailable, whole milk can be used, but buttermilk adds a tangy flavor and helps the cornbread rise.
- Let the skillet rest a few minutes after baking to allow the casserole to set and cool slightly for easier serving.
- The recipe yields about 8 servings, making it suitable for family meals or leftovers.
- For added creaminess, serve with sour cream or guacamole on the side.
