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3.87 from 15 votes
Chili Cornbread Bake
Chili Cornbread Casserole Recipe
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

Our Chili Cornbread Casserole Recipe is an easy weeknight dinner. A saucy homemade chili is smothered with a cheesy creamy cornbread topping and baked until hot, bubbly and golden!

Course: Main Course
Cuisine: Mexican
Keyword: baked chili, chili, chili casserole, chili cornbread, chili cornbread casserole recipe, cornbread casserole
Servings: 6
Calories: 346 kcal
Author: Gwynn Galvin
  • 1 1/4 lbs. ground beef
  • 1 small onion , chopped, 1/2 cup
  • 1 clove garlic , minced
  • 1 Tbs. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 1 can (10 ounces) diced tomatoes & green chilies , preferably RoTel brand
  • 1 can (8 ounces) tomato sauce
Cornbread Topping:
  • 1 box (8.5 ounces) corn muffin mix
  • 1 egg
  • 1 can (8 ounces) cream style corn
  • 1 cup shredded cheddar jack
  • 1/4 cup milk
  • 1 Tbs. cilantro leaves
  1. Preheat oven to 375F. Spray a 2-quart baking dish with non-stick cooking spray.
  2. Heat a large non-stick skillet over medium-high heat and cook ground beef, onion, garlic, chili powder, cumin and kosher salt until browned, stirring occasionally.

  3. Stir in diced tomatoes & green chilies and tomato sauce. Transfer ground beef mixture to prepared baking dish.

Cornbread Topping:
  1. In medium bowl combine corn muffin mix, egg, cream style corn, 3/4 cup cheese and milk until blended and spread over beef mixture.
  2. Sprinkle with remaining 1/4 cup cheese and bake 25 minutes or until cornbread topping is baked through and mixture is hot and bubbly.
  3. Sprinkle with cilantro.
  4. Serving Suggestion: Serve with your favorite chili toppings such as sour cream, sliced fresh jalapenos and salsa!

Recipe Video

Recipe Notes

*RoTel brand diced tomatoes & green chilies can be found in the Mexican ethnic section of your grocery store. Still can't find them? Just substitute 1 can (14.5 ounces) diced tomatoes, preferably with jalapenos or green chilies.

Swirls of Flavor Recipe Tips

  • Serve with sour cream and salsa
  • Bake in individual ramekins for personal size servings



  • Substitute taco seasoning for the chili powder and cumin
  • Substitute ground turkey for the ground beef
  • Make with shredded cheddar cheese in place of cheddar jack cheese



  • Just in case you have any loft overs (highly unlikely in my house!) you can store them in an airtight container, covered, in the refrigerator for about 3 days.
  • To reheat, let chili casserole come to room temperature, transfer to an oven-safe casserole dish and heat, covered with foil, in the oven until heated through.


Nutrition Facts
Chili Cornbread Casserole Recipe
Amount Per Serving
Calories 346 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 12g75%
Cholesterol 115mg38%
Sodium 381mg17%
Potassium 355mg10%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 23g46%
Vitamin A 651IU13%
Vitamin C 1mg1%
Calcium 183mg18%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.