Chili Cornbread Casserole

Chili Cornbread Casserole

Thank you Belle of the Kitchen for the recipe!



  • 1 + ½ lbs. ground beef

  • 1 medium onion (chopped)

  • 2 + ½ tsp chili powder

  • 1 tsp cumin 

  • Salt and pepper to taste

  • 2 cloves garlic (minced)

  • 1 can crushed tomatoes

  • 1 + ½ cups frozen corn 

  • 1 can black beans (rinsed and drained)

Cornbread Topping:

  • 1 cup cornmeal 

  • 1 cup all-purpose flour 

  • 1 tsp salt

  • 1 Tbsp sugar

  • 2 tsp baking powder

  • ¼ tsp baking soda

  • 1 cup milk

  • 2 eggs

  • 6 Tbsp butter (melted and cooled)

  • Sour cream and sliced jalapenos for topping


  1. Preheat the oven to 375°F and lightly coat a 2-quart casserole dish with cooking spray. 

  2. Brown the ground beef with onion in a large skillet. Once the meat is cooked and the onion is soft, add in the garlic, chili powder, and cumin. Cook until the garlic is fragrant, about 30 seconds. Add in the crushed tomatoes and corn, then simmer for 5-7 minutes. Remove the mixture from the heat and stir in the black beans. Season with salt and pepper to taste. 

  3. In a large bowl, mix the cornmeal, flour, sugar, baking powder, and baking soda. In a separate smaller bowl, whisk together the milk, eggs, and butter. Add the liquid mixture to the dry ingredients and mix until combined.  

  4. Pour the chili into the prepared baking dish and top with cornbread batter. Bake for about 28-35 minutes until the cornbread is lightly golden.