Chili Cornbread Casserole

What’s for dinner? This bold, zesty Chili Cornbread Casserole, of course! A toasty, golden-brown layer of cornbread tastes like heaven baked on top of meaty, homemade turkey chili.

Our New Favorite Way to Eat Chili!

Let me introduce you to my new favorite way to serve everyone’s favorite one-pot meal: chili. It’s this killer chili cornbread casserole, and it is so easy to make. Plus, the combination of chili and cornbread in the same skillet? It’s an inspiration, you guys.

Seriously, why did I never make this before? In the same way that dumplings cook up so delicious on top of chicken soup, cornbread is extra-amazing when baked on top of a skillet full of chili. Quickly cooked and baked in a cast-iron skillet, this down-home dinner will make everyone beg for seconds.

Why Do People Eat Cornbread with Chili?

Chili and cornbread – these two dishes are a classic combo like peanut butter and jelly. Both are staple dishes from the American Southwest where corn, chilies, and beans were widely available even in hard times.

Brewing up a pot or skillet of thick, savory chili or beans would have been a near-daily occurrence for a lot of people, and cornbread in one form or another would have been the obvious side dish. Luckily, it’s also a delicious combination and one that’s still popular today!

How to Make Chili Cornbread Casserole

You are basically creating a pot of hearty chili and then baking it in the oven with a cornbread layer on top. Here’s how to do it:

• Cook the Aromatics. To begin, set a large, ovenproof skillet over medium-high heat and add some oil. Then add your onions, bell pepper, and minced garlic. Let these ingredients cook until they’re soft and translucent.
• Brown the Ground Turkey. Next, add in the ground turkey, and sauté it until it’s cooked through. As it begins to brown, you can break it up into pieces with a wooden spoon.

• Add the Seasonings. Toss in the jalapeño, chili flakes, cumin, sea salt, and ground black pepper.
• Stir in Beans, Broth, and Tomatoes. Finally, stir the beans into the skillet, along with the broth, and bring the chili to a boil. Once it boils, turn it down a bit and add the tomatoes. 

• Simmer. Let the chili simmer for about 15 minutes, stirring occasionally.
• Combine the Dry Cornbread Ingredients. Meanwhile, preheat the oven to 375°F. While the chili is simmering, combine the fine cornmeal, all-purpose flour, and baking powder together in a bowl.
• Combine the Wet Cornbread Ingredients. In a separate bowl, whisk together the eggs, vegetable oil, milk, sugar and salt.
• Make the Cornbread Batter. Add the dry ingredients to the wet ingredients, and stir until just combined.

• Pour Over the Chili. Pour the finished cornbread batter on top of the simmering chili in the skillet, spreading it out evenly to cover the chili completely.
• Bake! Move the skillet to the oven, and bake for about 20 – 25 minutes, or until the cornbread is done and a toothpick inserted into the center comes out clean.
• Enjoy! Remove the skillet from the oven, and let it cool for a few minutes before serving with your choice of toppings.

Tips for Success

This chili cornbread casserole is so tempting and so family-friendly, and it’s even easier to make when you know all of these tips and tricks.

• Protein Options: Ground beef or bison can be used instead of ground turkey if you prefer.
• Vegetarian Option: This chili is also great as a vegetarian dish! Just substitute your favorite veggies, and/or additional beans, for the meat.
• Cornmeal: White or yellow cornmeal can be used, but make sure it is finely ground and not coarsely ground. Don’t use “cornflour” or cornstarch, though – those are too soft.
• Skillet: If you don’t have an ovenproof skillet, you can make the chili on the stove in a skillet or saucepan, and then scoop it into a baking dish. Top with cornbread, and bake. Easy!

Scrumptious Serving Suggestions

Crisp, cool sides added to a big dish of chili cornbread casserole? Yes, please! The contrast is perfect. These fresh side dish recipes would be just the thing:

• Coleslaw: Use the coleslaw recipe from my Instant Pot Pulled Pork and Coleslaw post. It’s cold, crunchy, and creamy. Yum!
• Cucumber Salad: Another cold, creamy salad, this one is light and tart, with a hint of melon-y goodness from the cucumbers. Cucumber Salad with Sour Cream Dressing is one you’ll make again and again.
• Fruit: Fruit salad makes a gorgeous side dish, especially this homemade Fruit Salad with Honey Lime Dressing. Healthy, colorful, and utterly irresistible.

How to Store and Reheat Leftover Casserole

• Store leftover chili cornbread casserole in the fridge for 3 to 4 days in a sealed container. Reheat in the microwave or oven at 350°F.
• You can also freeze this casserole. Cool it, wrap it in plastic, and freeze it for up to 3 months. Reheat it straight from the freezer.

Print Recipe

5 from 1 vote

Chili Cornbread Casserole

This vibrant Chili Cornbread Casserole features a flavorful layer of homemade turkey chili topped with a crisp, golden cornbread crust.

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Dinner

Cuisine: American

Keyword: chili and cornbread, chili casserole, chili cornbread casserole

Servings: 8

Calories: 447kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

• Large Cast Iron Skillet
• Chef Knife
• Measuring Cups and Spoons

Ingredients

Homemade Chili

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup chopped green bell pepper
• 1 small jalapeño, finely chopped, seeds and ribs removed
• 1 pound ground turkey
• 1 teaspoon chili flakes
• 1 teaspoon ground cumin
• salt and fresh ground black pepper, to taste
• 28 ounces light red kidney beans
• 28 ounces dark red kidney beans
• ½ cup chicken broth or vegetable broth
• 14.5 ounces canned diced tomatoes

Cornbread Layer

• ⅔ cup fine ground cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 eggs, lightly beaten to break up the yolks
• ½ cup vegetable oil
• ½ cup whole milk or buttermilk
• 1 tablespoon sugar
• 1 teaspoon sea salt

Optional Garnishes

• Jalapeño
• Sour Cream
• Cilantro
• Shredded Cheese
• Chives

Instructions

• In a large skillet, heat the olive oil over medium-high heat. Add the diced onions, chopped green bell pepper, and minced garlic. Cook until they are soft and translucent, about 5 minutes.
• Add the ground turkey to the skillet and sauté until the meat has cooked through and browned, breaking it up into small pieces with a wooden spoon as it cooks.
• Add the jalapeño, chili flakes, cumin, sea salt, and ground black pepper to the skillet. Stir and cook for about 1 minute.
• Drain and rinse the light and dark kidney beans, then add them to the pot along with the chicken broth. Stir everything together and bring the mixture to a boil.
• Reduce the heat to low, add diced tomatoes and let the chili simmer for about 15 minutes, stirring occasionally.
• Meanwhile, preheat the oven to 375°F.
• While the chili is simmering, prepare the cornbread layer. In a large bowl, combine the fine cornmeal, all-purpose flour, and baking powder.
• In a separate bowl, whisk together the beaten eggs, vegetable oil, whole milk, sugar, and salt.
• Add the dry ingredients to the wet ingredients and stir until just combined.
• Pour the cornbread batter on top of the simmering chili in the skillet, spreading it out evenly to cover the chili completely.
• Transfer the skillet to the preheated oven and bake for about 20 to 25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
• Remove the pot from the oven and let it cool for a few minutes before serving.
• Garnish the chili cornbread with your choice of toppings, such as chopped jalapeño peppers, sour cream, cilantro, chives, or shredded cheese.
• Serve.

Notes

• • Storage: Leftover chili cornbread casserole will keep in your fridge for 3 to 4 days, covered tightly or sealed in food storage containers, zip top bags, etc. Reheat it in the microwave, toaster oven, or regular oven at 350°F until warmed through.
  • Protein Options: Ground beef or bison can be used instead of ground turkey if you prefer.
  • Vegetarian Option: This chili is also great as a vegetarian dish! Just substitute your favorite veggies and/or additional beans for the meat.
  • Cornmeal: White or yellow cornmeal can be used, but make sure it is finely ground and not coarsely ground. (Don’t use “cornflour” or cornstarch, though – those are too soft.)
  • Skillet: If you don’t have an ovenproof skillet, you can make the chili on the stove in a skillet or saucepan, and then scoop it into a baking dish. Top with cornbread, and bake.

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Nutrition

Calories: 447kcal | Carbohydrates: 66g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 795mg | Potassium: 1090mg | Fiber: 16g | Sugar: 7g | Vitamin A: 324IU | Vitamin C: 25mg | Calcium: 141mg | Iron: 7mg

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