Cornbread Chili Casserole

I’m delighted to share my version of a cornbread chili casserole inspired by Sally’s classic—a comforting dish that pairs richly flavored chili with a buttery, crumbly cornbread topping, all baked in one pan. It’s satisfying, cozy, and perfect for cooler evenings.

Why I’ll Love This Recipe

I love combining chili and cornbread into a single casserole because it’s an all-in-one meal that delivers bold flavor and texture. Cooking it in one skillet keeps things simple while layering savory, spiced chili under a golden cornbread makes every bite deliciously balanced. It’s easy to customize and sturdy enough for leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Ground turkey (or ground beef or chicken)

• Yellow onion, chopped

• Bell pepper, chopped

• Jalapeño (optional), finely chopped

• Garlic cloves, minced

• Tomato sauce

• Diced tomatoes, drained

• Chicken or vegetable broth

• Kidney beans (or substitute black or pinto beans)

• Light or dark brown sugar

• Chili powder

• Ground cumin

• Dried oregano

• Salt and black pepper

Cornbread topping ingredients:

• Fine cornmeal

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, melted

• Brown sugar

• Egg

• Buttermilk (or whole milk)

• Optional: corn kernels

Directions

1. I heat olive oil in a large ovenproof skillet over medium heat. Then I sauté ground turkey (or choice of meat), onion, bell pepper, jalapeño, and garlic until the meat is fully cooked and vegetables have softened, about 10 minutes.

2. I stir in tomato sauce, diced tomatoes, broth, beans, brown sugar, chili powder, cumin, oregano, salt, and pepper. I reduce the heat to medium-low, cover, and let it simmer for about 15 minutes.

3. While the chili simmers, I preheat the oven to 375 °F (191 °C) and whisk together the cornbread topping: cornmeal, flour, baking powder, salt, melted butter, brown sugar, egg, buttermilk, and optional corn. I avoid over-mixing to keep the topping tender.

4. Once chili is ready, I evenly pour the cornbread batter over the top in the skillet, smoothing it gently. I bake it until the topping is golden and firm—about 30–35 minutes.

5. I let the casserole rest briefly, then serve while warm, optionally topped with shredded cheddar cheese, sour cream, sliced jalapeños, or chopped green onions.

Servings and timing

• Prep time: about 10 minutes

• Stovetop chili simmer time: about 15 minutes

• Baking time: 30–35 minutes

• Total time: ~1 hour

• Serves: about 8 people

Variations

• I swap in ground beef or chicken instead of turkey, or go meatless using extra beans or plant-based protein.

• For more heat, I add more jalapeño or a dash of chili powder; for milder, I omit the pepper.

• I sometimes fold shredded cheddar into the cornbread batter or sprinkle it on top before baking.

• I occasionally stir in sweet potato cubes with the veggies for extra texture and color.

Storage/reheating

• I refrigerate leftovers in an airtight container and enjoy within 3–4 days.

• To reheat, I gently warm individual portions in the oven or microwave, adding a splash of broth or water if it’s become too thick.

• It reheats beautifully the next day and often tastes even better as the chili flavor deepens.

FAQs

Can I use canned beans instead of dried ones?

Yes—this recipe calls for canned beans, drained and rinsed, which I find convenient. They give great texture and flavor immediately without soaking.

Do I have to bake it in a skillet?

I prefer an ovenproof skillet because you can cook the chili and bake in the same pan. But I often make it in a greased 9×13‑inch baking dish too—just assemble the chili in a pot and transfer before topping.

Can I prepare it ahead?

Absolutely—I sometimes make the chili up to a day in advance and assemble then bake later. For gatherings, I can even prep both layers and bake when guests arrive.

What if I only have milk instead of buttermilk?

That’s fine. I use whole milk and sometimes stir in about a tablespoon of vinegar or lemon juice to give extra tenderness to the cornbread topping.

How can I adjust the spice level?

I taste the chili before baking and adjust chili powder, jalapeño, or even add hot sauce if I want more kick. To tone it down, I reduce those and load up on beans or veggies instead.

Conclusion

I find this cornbread chili casserole a fail‑safe crowd‑pleaser—warm, hearty, and flavorful. With cozy chili base and crumbly cornbread topping all in one dish, it’s perfect for comforting weeknight dinners or meal prep. I love experimenting with toppings and spice levels each time I make it.

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