Looking for the ultimate cozy dish to fuel your Sunday night football festivities? Look no further than this Chili Cornbread Casserole! Combining the rich, hearty flavors of chili with a golden, tender cornbread topping, this one-skillet wonder is ready to impress your guests in just under an hour.

This dish isn’t just easy to make; it’s also incredibly versatile. Whether you stick to the classic ground beef and kidney beans combo, switch to lean ground turkey, or opt for a vegetarian version, this casserole is a guaranteed crowd-pleaser.

Why Chili Cornbread Casserole?

There’s something magical about the combination of robust chili and buttery cornbread. This dish has it all:

  • Hearty Flavor: The chili base is rich, spiced, and perfectly balanced.
  • Effortless Elegance: With its golden cornbread topping, it looks as good as it tastes.
  • One-Pan Wonder: Minimal cleanup is a win for any busy cook.

Ingredients You’ll Need

For the Chili

  • 2 tablespoons olive oil
  • 1 1/4 pounds 90/10 lean ground beef
  • 1 small yellow onion, chopped (about 3/4 cup)
  • 3 tablespoons tomato paste
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
  • 1/2 cup chicken stock
  • 2 teaspoons kosher salt, divided

For the Cornbread Topping

  • 1/2 cup fine yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 4 ounces sharp Cheddar cheese, shredded (about 1 cup), divided
  • 1/2 cup scallions, thinly sliced, plus more for garnish
  • 1 jalapeño, finely chopped, plus more for garnish (about 2 tablespoons)
  • 3/4 cup whole buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 large egg, lightly beaten

How to Make Chili Cornbread Casserole

Step 1: Preheat and Prep

  • Preheat your oven to 425°F.
  • Heat olive oil in a 10-inch cast-iron skillet over medium-high heat.

Step 2: Cook the Chili Base

  1. Add the ground beef and onions to the skillet. Cook for 5–7 minutes, stirring often, until the beef is browned and crumbly.
  2. Stir in the tomato paste, garlic, chili powder, coriander, cumin, oregano, and black pepper. Cook on medium heat, stirring constantly, until fragrant—about 1 minute.
  3. Add the kidney beans, fire-roasted tomatoes (with liquid), chicken stock, and 1 teaspoon salt. Bring to a boil, then cook for 2 minutes. Remove from heat.

💡 Pro Tip: If the chili looks too thin, simmer for a few extra minutes to thicken it or add a cornstarch slurry for quick thickening.

Step 3: Make the Cornbread Topping

  1. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, 1/2 cup Cheddar, scallions, jalapeños, and the remaining teaspoon of salt.
  2. Add the buttermilk, melted butter, and egg. Stir until fully combined.

Step 4: Assemble the Casserole

  • Pour the cornbread batter over the hot chili base in the skillet, spreading it to the edges.
  • Sprinkle the remaining 1/2 cup Cheddar on top.
  • Place the skillet on a rimmed baking sheet to catch any spills.

Step 5: Bake to Perfection

  • Bake in the preheated oven for 20 minutes, or until the cornbread topping is golden brown and firm.
  • Let the casserole rest for 5 minutes before serving.

Serving Suggestions

  • Garnish with fresh scallions and chopped jalapeños for a burst of color and flavor.
  • Serve with sour cream or a dollop of guacamole for added richness.
  • Pair with a crisp side salad or roasted vegetables for a complete meal.

FAQs and Tips

Q: Can I use store-bought cornbread mix?
A: Yes! To save time, feel free to swap in your favorite prepared mix. Just be sure to adjust any additional ingredients accordingly.

Q: How do I reheat leftovers?
A: Cover and microwave on high for 20–30 seconds per serving until warmed through.

Q: Can I make this dish vegetarian?
A: Absolutely! Skip the meat and double up on the beans or add lentils for extra protein.

Chef’s Notes from the Test Kitchen

  • This casserole is versatile—experiment with different spices, like smoked paprika or chipotle powder, for a smoky twist.
  • Add diced bell peppers or corn to the chili for extra texture and sweetness.
  • Leftovers freeze beautifully for up to 3 months, making it a fantastic meal prep option.

Conclusion: The Perfect Game-Day Dish

This Chili Cornbread Casserole is more than just a meal—it’s a celebration of bold flavors, comforting textures, and easy, one-pan convenience. Whether you’re hosting a Sunday night football party or looking for a satisfying family dinner, this recipe is sure to be a touchdown. 🏈

So grab your skillet, gather your ingredients, and get ready to enjoy a dish that’s as easy to make as it is to devour. Cheers to good food and great games! 🎉