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Chili Cornbread Casserole

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About the Recipe

Do you like eating cornbread with your chili? Then you will love this Chili Cornbread Casserole! It’s cooks together for a hearty and comforting dinner!


  • 1 pound ground beef or turkey

  • 1 onion chopped

  • 2½ teaspoons chili powder

  • 1 teaspoon cumin

  • salt and pepper to taste

  • 2 cloves of garlic

  • 1 (28 oz ) can crushed tomatoes

  • 1½ cups corn

  • 1 can black beans, drained

  • 1 cup cornmeal

  • 1 cup all-purpose flour

  • 1 teaspoon salt

  • 1 tablespoons sugar

  • 3 1/2 teaspoons baking powder

  • 1 cup milk of choice

  • 2 eggs

  • 6 tablespoons butter or neutral oil


  1. Preheat oven to 375 degrees and lightly coat a 2-quart casserole dish with cooking spray. Set aside.

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

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

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

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