This *Spicy Chili Cornbread Casserole Recipe* is one of those meals that’s a total crowd-pleaser and surprisingly easy to pull together. Imagine cozy chili bubbling away underneath a golden, slightly spicy cornbread crust—comfort food with a little kick that you’ll want to make again and again.
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Why You'll Love This Recipe
I can’t tell you how many times this spicy chili cornbread casserole has saved dinner time in my house. It’s hearty, flavorful, and really brings people around the table—with minimal fuss from you. If you enjoy a meal that feels both rustic and indulgent, this is it.
- Perfect balance of flavors: The blend of spices and chili ingredients create a deep, spicy, and mildly smoky flavor that feels homey yet exciting.
- One-dish wonder: You get protein, veggies, and carbs all in a single casserole—great for busy nights or feeding a crowd.
- Cornbread topping magic: The cornbread is fluffy but slightly crisp on top, giving a wonderful texture contrast to the chili underneath.
- Customizable spice level: You can dial the heat up or down—so it’s perfect whether you like just a hint of spice or prefer a fiery kick.
Ingredients & Why They Work
This recipe combines familiar pantry staples with a few extras that elevate the flavor. Each ingredient has a purpose—whether it’s building depth or adding texture—and knowing why helps you make confident swaps or tweaks.
- Chili powder: The backbone spice here, giving that classic chili warmth and earthiness.
- Cumin, oregano, mustard powder: These layered spices bring complexity and a subtle tang that balances the sweetness of the tomatoes and corn.
- Cayenne pepper: Just a touch for heat that sneaks up without overpowering the dish.
- Ground beef: I love it for richness and texture, but you can easily swap it out for turkey or even sausage.
- Tomato paste and crushed tomatoes: Together, they create a thick, hearty sauce with rich tomato flavor.
- Kidney beans: Classic chili beans that add creaminess and protein.
- Jiffy corn muffin mix: Using a boxed mix keeps the topping quick and foolproof, but homemade cornbread also works beautifully.
- Whole kernel corn: Adds subtle sweetness and pops of texture in the cornbread topping.
- Sour cream and butter: These enrich the cornbread topping just enough to keep it moist without being heavy.
Make It Your Way
One of the things I love about this Spicy Chili Cornbread Casserole Recipe is how easy it is to customize. I usually start with the base recipe, then tweak the heat or add mix-ins to suit whatever mood I’m in or what’s in my pantry.
- Variation: When I want a creamier texture, I add a layer of sharp cheddar cheese between the chili and cornbread topping—total game changer.
- For extra heat: I’ll double the hot sauce and sprinkle in extra cayenne, perfect for those nights when we crave real spice.
- Vegetarian option: Try swapping the meat for a mix of beans and sautéed mushrooms; it’s hearty enough to satisfy meat-lovers too.
- Homemade cornbread: If you’re feeling a little more hands-on, my favorite homemade cornbread recipe works beautifully in place of the boxed mix.
Step-by-Step: How I Make Spicy Chili Cornbread Casserole Recipe
Step 1: Prep the Seasoning and Chili Base
Start by mixing your chili powder, cumin, oregano, mustard powder, brown sugar, salt, and cayenne pepper together—this seasoning mix is the secret to that signature chili flavor. While the flavors develop, prep the remaining ingredients so you’re ready to go.
Step 2: Cook the Meat and Veggies
Heat olive oil in a large pot and sauté the diced onion until soft and translucent, about 3-4 minutes. Add your ground beef, seasoning it generously with salt and pepper, then break it up as it cooks. After about 5 minutes, toss in the diced green bell pepper and minced garlic. Give it another 5 minutes to cook well and let those flavors meld. Don’t forget to drain excess grease here for a cleaner flavor.
Step 3: Build Your Chili’s Flavor
Sprinkle your seasoning blend over the cooked meat, then stir in tomato paste, Worcestershire sauce, and hot sauce. Pour in the chicken broth and use a spatula to scrape the bottom of the pot—that’s where the flavor lives! Add the beef bouillon cube and stir in crushed and diced tomatoes. Then bring it all to a boil, lower the heat, and stir in the drained kidney beans. Simmer gently while you get the cornbread mix ready.
Step 4: Prepare the Cornbread Topping
In a large bowl, combine the Jiffy corn muffin mix, drained whole kernel corn, milk, sour cream, melted butter, and whisked eggs. Mix just until combined—overmixing can toughen your topping, and we want it light and fluffy.
Step 5: Assemble and Bake
Pour your chili into a 9 x 13-inch casserole dish, pressing it down gently to create an even base. Then spoon dollops of the cornbread mixture all over, focusing on the edges and center. Use a spatula to gently smooth it out into an even layer—do this slowly so you don’t mix the cornbread in with the chili. Bake uncovered at 375°F for 45 minutes. If the top starts browning too fast toward the end, just tent it loosely with foil.
Step 6: Rest, Serve, Enjoy!
Once out of the oven, give it about five minutes to settle. This resting time makes cutting into neat slices way easier, plus the flavors deepen slightly. Serve warm and watch everyone dig in!
Top Tip
Over the years, I’ve learned a few things that make this Spicy Chili Cornbread Casserole Recipe truly shine—hopefully these will save you time and avoid some common pitfalls.
- Drain the grease: Leaving excess fat in the pot can make the chili greasy and overwhelm the flavors, so drain thoroughly after browning the meat.
- Don’t overmix your cornbread topping: It’s tempting to keep stirring, but overmixing can lead to a dense, tough topping instead of a fluffy one.
- Use the spatula scrape: Scraping the bottom of the chili pot after adding broth is a small step with a big impact on flavor—don’t skip it!
- Tent the casserole if it browns too fast: I often nudge the baking time for my oven and tent with foil if needed, so my cornbread topping never burns before the chili’s fully cooked.
How to Serve Spicy Chili Cornbread Casserole Recipe
Garnishes
I love topping each serving with a dollop of sour cream, a sprinkle of shredded cheddar, and some sliced jalapeños for that fresh sharpness and extra heat. Green onions and fresh cilantro add great color and brightness too. Honestly, the garnish is where you can get creative and adjust for your crowd.
Side Dishes
Because this casserole is rich and filling, I usually serve it with simple sides like a crisp green salad, roasted vegetables, or even tortilla chips for extra crunch. Fritos or corn chips are excellent for scooping up the chili—it’s a fun way to eat it right out of the dish!
Creative Ways to Present
For parties or potlucks, I’ve layered the chili in individual ramekins and topped each with cornbread, which makes a lovely personal presentation and keeps everyone happy with their own spicy comfort food. Another fun idea is adding shredded cheese on top a few minutes before baking to get that bubbly, golden crust.
Make Ahead and Storage
Storing Leftovers
After the casserole cools completely, I cover tightly with foil or an airtight lid and keep it in the fridge. It stays fresh for about 3 days, making fantastic leftovers for busy weekday lunches or an easy dinner.
Freezing
If I’m prepping ahead, I sometimes freeze this casserole right after assembling but before baking. Just wrap it well in foil and plastic wrap, then bake straight from the freezer—adding extra bake time. It holds up beautifully and tastes just as good thawed.
Reheating
To reheat, I warm leftovers gently in the oven at 350°F to keep the cornbread topping crispy rather than soggy. Microwaving works in a pinch, but you lose that lovely crust texture.
Frequently Asked Questions:
Absolutely! While kidney beans are classic, black beans or pinto beans work beautifully and add their own unique flavor and texture. Just be sure to drain and rinse before adding.
This recipe has a mild to moderate heat level by default. The hot sauce and cayenne provide warmth without overwhelming heat, but you can always increase the spice by adding more hot sauce or cayenne to suit your taste.
Yes! Simply omit the ground beef and increase the variety and amount of beans. Adding sautéed mushrooms or a plant-based meat substitute works great to maintain a hearty, satisfying texture.
Definitely! Using homemade cornbread can elevate the dish with fresher flavor and texture. Just keep your cornbread batter similar in consistency to ensure it bakes properly on top of the chili.
Final Thoughts
This Spicy Chili Cornbread Casserole Recipe has become a staple in my kitchen, especially during cooler months when everyone craves something hearty and warming. It’s easy enough for weeknights but special enough to share with friends. Trust me, once you make it, you’ll find yourself reaching for it again and again, and I hope you’ll love it just as much as I do.
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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
Description
This hearty Chili Cornbread Casserole combines a flavorful, spiced ground beef chili base topped with a moist and tender cornbread layer. Perfect for a comforting dinner, this dish features a blend of chili powder, cumin, and Worcestershire sauce for depth, while the cornbread topping adds a sweet and savory finish baked to golden perfection.
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 pounds 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 ounces crushed tomatoes
- 14.5 ounces diced tomatoes, drained well
- 16 ounces kidney beans, drained
Cornbread Topping
- 2 (8.5 ounce) boxes Jiffy corn muffin mix
- 1 (15.25 ounce) 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 the chili powder, salt, ground cumin, dried oregano, mustard powder, brown sugar, and cayenne pepper in a small bowl and set aside. Measure out the remaining chili ingredients before getting started for easy access.
- Preheat the Oven: Set your oven to 375 degrees Fahrenheit to ensure it reaches temperature by the time the chili is ready.
- Cook Onions and Beef: Heat olive oil in a large pot over medium heat. Add diced onions and cook for 3 to 4 minutes until softened. Generously season the ground beef with salt and pepper, add to the pot, and cook while crumbling for about 5 minutes until browned.
- Add Vegetables and Garlic: Stir in the diced green bell pepper and minced garlic. Cook for an additional 5 minutes until the pepper softens and the beef is fully cooked. Drain excess grease from the pot thoroughly.
- Incorporate Seasonings and Sauces: Reduce heat to medium and sprinkle the prepared seasoning over the meat mixture. Add tomato paste, Worcestershire sauce, and hot sauce, stirring to combine well.
- Add Liquids and Simmer: Pour in chicken broth and use a silicone spatula to scrape the bottom and sides of the pot, lifting flavorful browned bits. Add the beef bouillon cube, crushed tomatoes, and drained diced tomatoes, stirring everything together. Bring the mixture to a boil, then reduce heat to low. Stir in kidney beans and cover partially.
- Prepare Cornbread Topping: In a large bowl, combine the Jiffy corn muffin mix, drained whole kernel corn, milk, sour cream, melted butter, and whisked eggs. Mix until just combined; do not overmix to keep the topping tender.
- Assemble Casserole: Transfer the chili to a deep 9 x 13-inch casserole dish, gently pressing to form an even, firm layer. Spoon the cornbread topping dollop by dollop around the edges and center, then slowly and gently smooth it out with a silicone spatula to cover the chili evenly.
- Bake: Place the casserole in the preheated oven and bake uncovered for 45 minutes. If the cornbread top starts browning too much near the end, tent it loosely with foil for the last 5 to 10 minutes.
- Rest and Serve: Remove the casserole from the oven and let it sit for 5 minutes before serving to allow it to set.
Notes
- Feel free to add shredded cheese on top of the cornbread during the last 10 minutes of baking or layer cheese over the chili before adding cornbread for extra flavor.
- Use black beans or pinto beans as alternatives to kidney beans for variety.
- Ground turkey, sausage, pork, or veal can be used instead of ground beef.
- Worcestershire sauce, mustard powder, and hot sauce enhance flavor subtly and do not make the dish overly spicy; adjust the hot sauce and cayenne for more heat if desired.
- Chicken broth adds depth, but beef broth or a combination can also be used.
- This recipe produces about 8 to 9 cups of chili, designed for the cornbread topping to set properly; adjust liquid carefully if using a different chili recipe.
- Homemade cornbread can be used as a substitute for the Jiffy mix if preferred.
- Serve with sour cream, shredded cheese, sliced jalapenos, green onions, cilantro, diced avocado, Fritos, or tortilla chips for added texture and flavor.
- Make ahead by preparing chili up to 2 days in advance to meld flavors; warm before adding topping and baking.
- Store leftovers covered in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 530 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 95 mg
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