chili cornbread casserole

Name: Chili Cornbread Casserole
Prep time: 15 min
Cook time: 40 min
Yield: 6 serving(s)
Cuisine: American
Ingredients: ## CHILI; 1 pound(s) ground beef; 1 medium yellow onion, chopped; 3 clove(s) garlic, minced; 1 tablespoon(s) chili powder; 1 teaspoon(s) ground cumin; 1/2 teaspoon(s) dried marjoram; 1/2 teaspoon(s) smoked paprika; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) freshly ground black pepper; 2 can(s) Rotel fire-roasted diced tomatoes with green chiles (10 oz); 1 can(s) pinto beans, drained and rinsed (15 oz); 1 cup(s) low-sodium beef broth; 2 tablespoon(s) tomato paste; ## CORNBREAD TOPPING; 1 1/4 cup(s) all-purpose flour; 3/4 cup(s) cornmeal; 2 tablespoon(s) granulated sugar; 2 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 3/4 cup(s) whole milk; 2 large eggs, beaten; 1/4 cup(s) butter, melted and slightly cooled; 1 1/2 cup(s) shredded cheddar cheese; toppings such as sour cream, jalapenos, tomatoes, cilantro, and avocados

3 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Feb 5, 2026

Chili Cornbread Casserole is a thick, hearty, well-seasoned beef chili topped with homemade cornbread and all your favorite toppings. You will love this hearty dish made in one oven-safe skillet. It is always a hit with family and friends and can be customized to suit your taste.

Rate

prep time 15 Min

cook time 40 Min

method Bake

yield 6 serving(s)

Ingredients

CHILI
1 pound ground beef
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried marjoram
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cans Rotel fire-roasted diced tomatoes with green chiles (10 oz)
1 can pinto beans, drained and rinsed (15 oz)
1 cup low-sodium beef broth
2 tablespoons tomato paste
CORNBREAD TOPPING
1 1/4 cups all-purpose flour
3/4 cup cornmeal
2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk
2 large eggs, beaten
1/4 cup butter, melted and slightly cooled
1 1/2 cups shredded cheddar cheese
toppings such as sour cream, jalapenos, tomatoes, cilantro, and avocados

How To Make chili cornbread casserole

Step 1

Preheat oven to 350 degrees F.

Step 2

Brown the ground beef in a large ovenproof skillet over medium heat. About halfway through the browning process, add the onion. Cook until the onion is soft and the beef is brown.
Step 3

Reduce the heat to low and add the garlic, chili powder, cumin, marjoram, paprika, salt, and pepper. Stir and cook for 1 minute.
Step 4

Stir in the diced tomatoes and pinto beans. Whisk the beef broth and tomato paste, and stir it into the chili mixture. Simmer while you make the cornbread topping.
Step 5

Whisk the flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Stir in the milk, eggs, butter, and 3/4 cup cheddar cheese.
Step 6

Spread the cornbread mixture over the chili. Bake for 25-30 minutes or until the cornbread is lightly browned and set. Sprinkle the top with the remaining cheese, then cover with foil and let it melt.
Step 7

Top the casserole with sour cream, jalapenos, tomatoes, cilantro, and avocados.
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