Chili cornbread casserole with savory chili, melty cheese, and sweet cornbread topping is easy to make and tastes amazing!
This chili cornbread casserole recipe takes less than ten minutes to get in the oven and is a full meal in one dish. Enjoy a batch of edible cookie dough for dessert!
Chili Cornbread Casserole
Chili Cornbread Casserole
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Chili Cornbread Casserole Ingredients
- Chili – You can use cans of chili (as pictured) or homemade chili. I prefer a no bean chili since the recipe calls for more beans.
- Tomatoes – We use canned diced tomatoes, drained. You could use fresh tomatoes if you prefer.
- Beans – Kidney beans and cannellini beans. Canned, drained, and rinsed.
- Cheese – Mexican blend cheese, shredded. Cheddar cheese is also delicious in this recipe.
- Cornbread mix – We like the Jiffy brand cornbread mix for this recipe.
- Corn – Creamed canned corn.
- Eggs – Large.
Using canned beans and chili make this recipe super quick!
How do you make chili cornbread casserole? (step-by-step)
⭐ First, mix together chili, tomatoes, and beans. Spread over the bottom of your casserole dish.
⭐ Next, sprinkle cheese over top of chili mixture.
⭐ Then, blend together cornbread mix, creamed corn, and eggs. Pour batter over cheese.
⭐ Finally, bake until top is browning and chili mixture is bubbling on edges.
Mix together the filling, spread it in the casserole dish, cover with cheese, then cover with cornbread batter.
Preparation
Can you make chili cheese cornbread casserole ahead of time?
Yes, this can be prepared and stored in the refrigerator for 2 – 3 days or in the freezer for several months.
Can I use homemade chili instead of canned chili?
Absolutely! You’ll want about 6 cups of homemade chili to replace the canned chili. My preference is to use a chili without beans, since we’re adding beans to the casserole.
What vegetables can I add?
Adding veggies to your casserole is a great way to bulk it up and add more nutrition.
My favorite veggies to add are canned pumpkin (mix it into the chili until totally blended together), bell peppers, onion, carrots (yes, I said what I said), and diced sweet potato.
Bake until cornbread topping is browned and chili is bubbling.
Leftovers and storage
How long does chili cornbread casserole last?
The leftovers will keep in the refrigerator for 3 – 4 days. Keep in an air tight container for best results.
Can you freeze it?
Yes! This recipe should be baked before it is frozen, even if you’re freezing the whole casserole.
To freeze, allow the casserole to cool to room temperature then double wrap in both foil and plastic wrap or use a freezer friendly dish with an air tight cover, and store in the freezer for up to 3 months.
Can you bake from frozen?
To bake from frozen, cover with foil and bake at 350F for 60 minutes. Remove foil and continue baking for an additional 10 – 15 minutes or until completely heated through.
Make sure if you are baking from frozen that your dish is freezer to oven safe, not all glass and ceramic dishes are.
Alternatively, thaw in the refrigerator and bake at 350F for about 30 minutes or until completely heated through.
Green onions add a pretty pop of color!
Tips, tricks, and frequently asked questions
🔥 Make it spicy with some sliced jalapenos, a healthy squirt of sriracha sauce, or a tablespoon or two of smoke chipotle powder.
🍆 Bulk it up with an extra can of beans or some veggies.
🧑 Double the recipe an safe one casserole for later or bring a dish to a friend!
Look at that melty cheese!
What to eat with chili cornbread casserole (serving suggestions)
This recipe can totally stand on its own as a full meal but it’s also great with a fresh spinach and strawberry salad, or some crispy air fryer brussels sprouts.
For dessert enjoy a bowl of snickers salad or chocolate chip covered cookies!
Add more vegetables or beans to bulk it up.
More delicious chili recipes
- Chili cheese dip recipe
- Pulled pork chili
- Copycat Wendy’s chili
- Crockpot chili
- Turkey chili
- Chili pot pie
- See all our chili recipes!
We eat it in a bowl with sour cream and extra green onion.
Other cornbread recipes to try
I also like to add some hot sauce to mine.
Casserole recipes to try next
- Chicken bacon ranch casserole
- Baked ravioli casserole
- Chicken alfredo bake
- Doritos casserole
- Broccoli mac and cheese bake
- Funeral potatoes
- See all our easy dinner casseroles
Look at that crispy cornbread. Yum!
Tools we love
- Glass casserole dish with lid – I love this dish, it can go from freezer to oven!
- Metal spatula – We like a metal spatula for getting heavy piles of noodles out easily.
😍😍😍
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How to Make Chili Cornbread Casserole
Chili Cornbread Casserole
Ingredients
- 3 cans no bean chili or about 6 cups homemade chili
- 1 can diced tomatoes (15 ounces) drained
- 1 can kidney beans (15 ounces) drained and rinsed
- 1 can cannellini beans (15 ounces) drained and rinsed
- 3 cups Mexican blend shredded cheese cheddar also works
- 1 package cornbread mix we like Jiffy cornbread mix, 8.5 ounces
- 1 can creamed corn (15 ounces)
- 2 eggs large
Instructions
- In a 9x13" casserole dish, mix together the 3 cans of chili, diced tomatoes, kidney beans and cannellini beans. Spread evenly along the bottom of the dish.
- Sprinkle the shredded cheese evenly over the chili mixture.
- Using a blender (upright or immersion) blend together the cornbread mix, creamed corn, and eggs. Pour cornbread batter over the cheese and chili.
- Bake at 400F degrees for 25 to 30 minutes until top is browned and chili mixture bubbling in the corners.
Notes
Nutrition
Chili Cornbread Casserole
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Krystle says
I love this combination and it is so easy to make. A new favorite in this house.
Beth says
This chili cornbread casserole was absolutely divine and such an easy dinner! We devoured this casserole and we can’t wait to have this throughout fall!
Kara says
My kids LOVE cornbread, so I knew I needed to try this. It was a huge hit, thanks so much for the easy recipe!!
Janet Bradley says
Could I use crushed tomatoes instead of diced?
Thanks, Janet
Frank says
Absolutely not. Some states have strict laws outlawing this substitution.