Chili Recipe with Sweet Cornbread Topping

Why You’ll Love This Chili Cornbread Casserole

This dish combines two comfort food icons—hearty chili and sweet cornbread—into one soul-warming, crowd-pleasing casserole-style dinner. It’s filling, simple to make, and great for making ahead. If you love the texture of fluffy cornbread over a spicy, savory chili, this one-pan wonder belongs in your fall and winter rotation.

Perfect for:

• Cozy weeknights

• Potlucks and parties

• Game day gatherings

• Family meals with picky eaters

Bonus: This version is completely pork-free and made without any alcohol or beer, keeping it family-friendly and wholesome.

🌟 What Makes This Casserole Special?

Unlike layered casseroles or separate chili-and-cornbread meals, this dish bakes the cornbread directly on top of the chili. The result? A crusty golden lid that absorbs some of the chili flavor below while keeping the texture of soft, slightly sweet bread.

It’s like a bowl of chili… but better. And easier to serve.

🛒 Ingredients You’ll Need

For the Chili Base:

• 1 tbsp olive oil or avocado oil

• 1 medium yellow onion, diced

• 1 green bell pepper, diced

• 3 garlic cloves, minced

• 1 lb ground beef (or ground turkey or meatless crumbles)

• 2 tbsp tomato paste

• 1 can (15 oz) fire-roasted diced tomatoes

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1½ tsp chili powder

• 1 tsp ground cumin

• ½ tsp smoked paprika

• ½ tsp dried oregano

• Salt and pepper, to taste

• 1/2 cup low-sodium vegetable broth or water

• Optional: 1/2 cup corn kernels (fresh, frozen, or canned)

For the Sweet Cornbread Topping:

• 1 cup yellow cornmeal

• 1 cup all-purpose flour (or gluten-free blend)

• 1 tbsp baking powder

• 1/2 tsp salt

• 1/4 cup cane sugar or coconut sugar

• 1 cup milk (dairy or plant-based)

• 1 large egg (or flax egg for vegan option)

• 1/4 cup neutral oil or melted butter

• Optional: 1/2 cup shredded cheddar cheese (or vegan cheese)

🥣 How to Make Chili with Cornbread Topping (Step-by-Step)

🔥 Step 1: Cook the Chili

1. In a large oven-safe skillet (like cast iron), heat oil over medium heat.

2. Add onion and bell pepper. Sauté 4–5 minutes until softened.

3. Add garlic and stir for 30 seconds.

4. Add ground beef (or turkey/vegan substitute) and cook until browned.

5. Stir in tomato paste and cook for 1 minute.

6. Add diced tomatoes, drained beans, chili powder, cumin, paprika, oregano, salt, pepper, and broth. Stir to combine.

7. Simmer uncovered for 10–15 minutes, letting the flavors meld and thicken slightly.

8. Remove from heat. Stir in corn, if using.

🍞 Step 2: Mix the Cornbread Topping

1. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.

2. In another bowl, whisk together milk, egg, and oil or melted butter.

3. Add wet ingredients to dry and stir until just combined.

4. Fold in shredded cheese, if using.

🥘 Step 3: Assemble & Bake

1. Preheat oven to 375°F (190°C).

2. Spoon the cornbread batter evenly over the chili in the skillet. Use a spatula to gently spread it out to cover the top.

3. Bake uncovered for 25–30 minutes, or until the cornbread is golden and a toothpick comes out clean from the center.

4. Let rest 5–10 minutes before serving.

🧁 Topping & Garnish Ideas

Take your casserole to the next level with toppings after baking:

• Sliced green onions

• Fresh cilantro or parsley

• Sour cream or dairy-free yogurt

• Jalapeño slices

• A sprinkle of extra cheese

• Hot sauce for a spicy kick

🌿 Variations & Substitutions

Vegetarian or Vegan?

• Use plant-based ground meat or lentils in place of beef.

• Substitute flax egg and non-dairy milk in the cornbread topping.

• Use vegan butter or oil and dairy-free cheese if desired.

Gluten-Free?

• Use a 1:1 gluten-free flour blend in the cornbread mix.

• Double-check baking powder and cornmeal are certified gluten-free.

Prefer a Spicier Chili?

• Add chopped jalapeños or chipotle peppers in adobo.

• Sprinkle in cayenne or extra chili powder to taste.

No Cast Iron Skillet?

• Prepare chili in any pan, then transfer to a greased 9×13 casserole dish.

• Top with cornbread batter and bake as directed.

🧊 Storage & Reheating

Leftovers

Store in an airtight container in the fridge for up to 4 days.
Reheat in the oven (350°F) or microwave until warmed through.

Freezing

To freeze:

• Cool completely, slice into squares, and store in freezer-safe containers.

• Freeze up to 2 months.

• Reheat covered in the oven from frozen at 350°F until hot (about 30–35 minutes).

🕐 Make Ahead Tips

• Chili Base: Can be made up to 2 days ahead and stored in the fridge.

• Cornbread Batter: Mix just before baking for best texture.

• Whole Casserole: Assemble fully and refrigerate uncooked for 1 day. Add 5 extra minutes to baking time.

💬 Frequently Asked Questions

Can I use boxed cornbread mix?

Yes, but make sure to check ingredients for added pork products or alcohol-based flavorings. You can use your favorite boxed mix (like Jiffy vegetarian) as a shortcut.

What meat works best for this casserole?

Lean ground beef, ground turkey, or plant-based crumbles all work well. You can also use leftover chili or even chopped rotisserie chicken (seasoned with chili spices).

Can I make it in individual portions?

Absolutely! Use ramekins or small baking dishes to create personal chili cornbread pots—perfect for dinner parties or portioned meal prep.

Is this sweet or savory?

The cornbread topping has a mild sweetness that contrasts beautifully with the savory chili underneath. If you like it less sweet, reduce the sugar to 1 tbsp.

Can I skip the beans?

Sure! Replace them with extra meat, chopped mushrooms, or diced zucchini for a bean-free version.

🍁 Cozy Comfort in Every Bite

This chili cornbread casserole is everything comfort food should be—easy, warming, hearty, and satisfying. It’s a one-dish wonder that checks every box: protein-rich, crowd-pleasing, customizable, and freezer-friendly.

The rich chili base brings depth, while the sweet golden cornbread crust adds a satisfying contrast in both texture and flavor. Whether you’re feeding a family, bringing it to a potluck, or preparing meals for the week, this casserole is a guaranteed hit.