Chili and Cornbread Casserole

There’s something incredibly comforting about a warm, bubbling Chili and Cornbread Casserole. It beckons from the oven like a cozy hug on a chilly evening. I remember the first time I made this dish; it was during a snowy weekend when my friends and I were cozied up indoors, trying to shake off the winter blues. It was love at first bite! This recipe is a wonderful blend of hearty chili topped with fluffy cornbread, and just thinking about it brings back those wonderful memories. Plus, it’s perfect for using up leftover chili, making it a savvy weeknight win.

Why you’ll love this recipe

Imagine this: you’ve had a long day and crave something hearty yet homely. This Chili and Cornbread Casserole delivers exactly that. The rich, spiced chili melds beautifully with the buttery, sweet cornbread topping, creating a delightful harmony of flavors. Each bite is a little piece of comfort food heaven, with the warmth of the spices making it feel like a warm blanket wrapped around your shoulders.

What truly makes this dish special is its simplicity and versatility. You can whip it together in a flash, and it’s perfect for both casual dinners and gatherings. Plus, there’s something undeniably satisfying about watching that golden cornbread rise and turn slightly crispy on top, all while harboring a treasure of chili underneath. It’s like a savory surprise waiting to delight your taste buds. And did I mention it’s a one-pan wonder? Less fuss, more enjoyment!

Gather these ingredients

Let’s talk about what you’ll need. For this dish, you’re going to want to assemble a handful of star ingredients that complement each other beautifully:

• 4 cups homemade chili: Homemade or your favorite store-bought variety will work just fine. Feel free to use vegetarian options or even turkey chili for a lighter twist!

• 2 (8.5-ounce) packages Jiffy cornbread mix: This mix is a time-saver! Its sweet, buttery flavor pairs perfectly with the savory chili below.

• 2 eggs: They help bind the cornbread together, giving it that lovely fluffiness that’s almost like a cloud resting on your chili.

• 4 ounces shredded cheddar cheese (about 1 cup): This is where the magic happens! The cheese adds a delightful richness and extra flavor.

• 8 ounces sour cream (1 cup): This ingredient adds incredible moisture to the cornbread, and who doesn’t love a tangy finish?

• 2/3 cup whole milk: It prepares the cornbread mix for baking like a dream.

• 4 tablespoons melted butter: Butter is essential. It gives the cornbread that lovely golden crust.

• Sour cream, for serving: A dollop on top elevates each bite into a cool, creamy delight.

• Sliced green onion and shredded cheese, for serving: These are your garnish heroes! They add color and a fresh crunch.

Preparing Chili and Cornbread Casserole

Ready to dive into making this fabulous casserole? It’s easier than you might think! Here’s how it all comes together:

1. Preheat your oven to 400 degrees. This step is key for perfect baking.

2. Warm your leftover chili in the microwave or a small saucepan over medium heat until heated through. You want it cozy, but not boiling.

3. Transfer the warm chili to a 9×13 white baking dish. Make sure to spread it out evenly; it’s the foundation for your casserole!

4. In a large bowl, mix together the Jiffy cornbread mix, eggs, shredded cheddar cheese, sour cream, milk, and melted butter. Stir until just combined; a few lumps are okay—don’t overmix!

5. Gently scoop the cornbread mixture over the chili, trying to cover it as much as possible, like a warm blanket.

6. Bake for 25 to 30 minutes. You’ll know it’s done when the cornbread is golden brown and starts to pull away from the edges of the pan.

7. Allow it to rest for 5 minutes before serving. This is crucial; it gives the layers time to settle.

8. Top your casserole with garnishes of sour cream, extra cheddar, and slices of green onions. Dig in while it’s warm!

Best way to enjoy it

Now that your masterpiece is ready, how should you serve it? This dish shines as a standalone meal, perfect alongside a fresh green salad or some crunchy tortilla chips. You could also pair it with a light Mexican-style slaw for a zesty touch.

And don’t forget about those garnishes! A dollop of creamy sour cream, a sprinkle of cheese, and a few green onion slices will not only make it visually appealing but will enhance the flavors, bringing a fresh bite that contrasts beautifully with the warmth below.

Storage and reheating tips

Got leftovers? Lucky you! This casserole is just as delightful the next day. Here’s how to store it:

• Refrigerate: Transfer any leftover portions to an airtight container. It will keep well in the fridge for 3-4 days.

• Reheating: Simply reheat in the microwave or bake in the oven until warmed through. If using the oven, cover with foil to retain moisture.

• Freezing: You can freeze portions as well! Just let it cool completely, wrap tightly, and pop it into a freezer-safe container. It’s best enjoyed within 2-3 months.

Pro chef tips

For a flawless casserole, here are a few insider tips:

• Add some spice: If you like heat, toss in some jalapeño slices or diced green chilies to your chili before layering.

• Use buttermilk: Swap out the whole milk for buttermilk in the cornbread mix; it adds a lovely tanginess that pairs superbly with the chili.

• Texture contrast: For a crunchy topping, mix in some crushed corn chips or cornmeal into the cornbread before baking.

Creative Twists

Feeling adventurous? Don’t hesitate to make this recipe your own!

• Vegetarian delight: Try using black beans, lentils, or quinoa instead of meat for a hearty vegetarian chili.

• Cheese overload: Mix different kinds of cheese into the cornbread—think pepper jack for a spicy kick or cream cheese for creaminess.

• Herb infusion: Toss in fresh herbs like cilantro or parsley in the cornbread mixture for an aromatic twist.

Ingredients list

• 4 cups homemade chili
• 2 (8.5 ounces) packages Jiffy cornbread mix
• 2 eggs
• 4 ounces shredded cheddar cheese (about 1 cup)
• 8 ounces sour cream (1 cup)
• 2/3 cup whole milk
• 4 tablespoons melted butter
• Sour cream, for serving
• Sliced green onion, for serving
• Shredded cheese, for serving

Directions to follow

1. Preheat the oven to 400°F.
2. Heat the leftover chili until warmed through.
3. Spread the chili evenly in a 9×13 baking dish.
4. In a large bowl, combine Jiffy mix, eggs, cheese, sour cream, milk, and melted butter; mix gently.
5. Scoop the cornbread mixture over the chili.
6. Bake for 25-30 minutes until golden brown.
7. Rest for 5 minutes before serving.
8. Garnish with sour cream, shredded cheese, and green onion.

Your questions answered

1. How long does it take to prepare? About 15 minutes prep and 30 minutes bake time.

2. Can I use store-bought chili? Absolutely! Just make sure it’s your favorite.

3. Is this dish vegetarian-friendly? Yes! Just use a veggie-based chili.

4. What should I serve with it? A simple green salad or corn chips would be wonderful!

5. Can I freeze leftovers? Yes! Just wrap and freeze for later enjoyment.

If you haven’t tried making this Chili and Cornbread Casserole yet, what are you waiting for? Dive in! You’ll not only create an amazing dish but also make memories that’ll linger long after the last bite. Experiment, play with flavors, and bring your unique touch to this recipe—I can’t wait to hear how it turns out for you!

Print Recipe

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Chili and Cornbread Casserole

Cooking Method: Baking Courses: Comfort Food, Dinner, Main Course Recipe Keys: C Comfort Food E Easy F Family W Weeknight W Winter

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Cooking Temp: 400  F Servings: 6 Estimated Cost: $ 15 Calories: 450

Best Season: Winter

Description

This Chili and Cornbread Casserole is a delightful blend of spicy chili topped with fluffy cornbread, making it an excellent comfort food for chilly evenings.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 4 cups homemade chili (Or your favorite store-bought variety)
• 2 packages (8.5 ounces) Jiffy cornbread mix (This mix is a time-saver!)
• 2 medium eggs (Bind the cornbread together)
• 4 ounces shredded cheddar cheese (About 1 cup; adds richness)
• 8 ounces sour cream (Adds moisture to the cornbread)
• ²⁄₃ cup whole milk (Prepares the cornbread mix for baking)
• 4 tablespoons melted butter (Gives the cornbread a golden crust)

For Serving

• Sour cream (For serving)
• Sliced green onion (For garnish)
• Shredded cheese (For garnish)

Instructions

Cooking Steps

1. Preheat and Prepare

   Preheat the oven to 400°F. Heat the leftover chili until warmed through.
   Mark as complete

2. Spread Chili

   Spread the chili evenly in a 9x13 baking dish.
   Mark as complete

3. Mix Ingredients

   In a large bowl, combine Jiffy mix, eggs, cheese, sour cream, milk, and melted butter; mix gently.
   Mark as complete

4. Scoop Cornbread Mixture

   Scoop the cornbread mixture over the chili.
   Try to cover it as much as possible.
   Mark as complete

5. Bake

   Bake for 25-30 minutes until golden brown.
   The cornbread should pull away from the edges of the pan.
   Mark as complete

6. Rest and Serve

   Allow it to rest for 5 minutes before serving and garnish as desired.
   Garnish with sour cream, shredded cheese, and green onion.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 10g50%

Trans Fat 0g

Cholesterol 90mg30%

Sodium 800mg34%

Potassium 450mg13%

Total Carbohydrate 50g17%

Dietary Fiber 4g16%

Sugars 6g

Protein 15g30%

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Vitamin A 500 IU

Vitamin C 3 mg

Calcium 300 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish can be easily customized with different types of chili or garnishes.

Keywords: Chili, Cornbread, Casserole, Comfort Food, One-Pan Meal