I originally published this recipe in 2016 and have since added new photos and made a few small improvements to the recipe. Those changes are reflected in the printable recipe below. This dish is just what the doctor ordered when it’s cold outside and you’re craving something warm and nourishing. Thick, rich, and hearty, this cornbread chili casserole satisfies the taste buds and warms you from the inside out. It’s great reheated the next day, too! I make it several times every winter and it’s one of my favorite fall dinner recipes, too.
You’ll Love This Cornbread Chili Casserole
Cornbread + chili, the perfect combo, together in 1 pan. (Like biscuit vegetable pot pie!) Easy to make and ready in 1 hour. Hearty and filling chili, packed with protein, vegetables, and loads of flavor. Lightly sweet, crumbly cornbread topping. No skillet? No problem! You can bake it in a casserole dish or large dutch oven. Make-ahead friendly, perfect for busy weeknights. Makes enough to feed a hungry group, or gift yourself with leftovers (for even busier weeknights)! Versatile, customizable recipe. See below.
Key Chili Ingredients & Possible Substitutions
Protein: I use lean ground turkey, but you can use ground chicken or beef instead. See recipe Note for a vegetarian option. Vegetables: Chopped onion, jalapeño, and green bell pepper give this chili a lot of flavor, and work together as the base of the dish. Feel free to use another color bell pepper and/or leave out the jalapeño. You can also add 1 peeled and chopped sweet potato, about 1 cup, when you cook these vegetables. Tomato Sauce & Canned Diced Tomatoes: You can use canned or homemade tomato sauce—if using canned, you need 2 8-ounce cans. You also need a can of diced tomatoes. Beans: I use classic red kidney beans in this recipe, but black beans, pinto beans, or cannellini beans work as well. Chicken Broth: Just 1/2 cup of broth keeps the chili from becoming too dry as it bakes in the oven. Feel free to use vegetable broth instead, and if you don’t have either, water works (but you’ll lose a little flavor). Herbs and Spices: Equal amounts of dried oregano, chili powder, and cumin create that classic chili flavor; I don’t recommend leaving any out. This recipe is perfect for those of us who enjoy a teeny kick of fire in chili. But if you like super-spicy chili, a little more jalapeño and chili powder will do the trick. Taste as you go and adjust if desired. You can adjust the spices to your liking in my sweet potato turkey chili, too. Brown Sugar: This ingredient is a MUST. You don’t need much, but the small amount balances out the salty, spicy, savory flavors everywhere else.
This Is a 1-Pan Meal
Start your chili on the stove. The full instructions are below, but here are some photos to guide you along. The chili takes only about 25 minutes on the stove. Another reader, Diane, commented: “My family loved this recipe! I have made so many of Sally’s baked goods, which are always fabulous. I was so happy to try one of the savory dishes—it did not disappoint. The flavors were complex and the texture of the cornbread on top was fabulous. Thank you! ★★★★★“ I appreciate the versatility of a recipe that has so many options to suit many tastes (like this quiche, for example). Experiment a few times to discover your favorite version. A 12-inch ovenproof skillet that holds about 3.5–4 quarts is the perfect size for this recipe. Here is the one I own and love. It’s solid, hefty, and has lasted years with regular use. If you don’t have a skillet this size, don’t worry. Simply cook the chili on the stove in a large pot or saucepan, and then transfer it to a lightly greased casserole dish that holds at least 3.5–4 quarts, such as a 9×13-inch baking dish. You could also cook the chili on the stove in a large dutch oven, spread the cornbread topping on, and bake right in the dutch oven.
Mix the Cornbread Topping Together in 1 Bowl
Bake until the cornbread is golden brown, about 30–35 minutes.
Cornmeal & Flour: Just like in my cornbread and cornbread muffins recipes, equal parts fine cornmeal and flour makes the BEST cornbread—lots of flavor and a crunchy edge. Baking Powder: This gives the batter a little lift in the oven, so the cornbread bakes up nice and tender. Butter: Melted butter gives this cornbread topping the best flavor. While oil makes a tender cornbread, it can lack flavor. Since butter doesn’t make cornbread as moist as oil, I pair it with buttermilk. Salt & Brown Sugar: Flavor enhancers. I like a hint of sweetness in my cornbread—without turning it into cake. Egg: 1 egg binds the topping together. Buttermilk: You can just use whole milk if that’s what you have, but buttermilk makes cakes, muffins, and breads extra moist. If you’re interested, I have plenty more on this topic in my Baking with Buttermilk post (including a DIY buttermilk substitute recipe). Corn: Including corn in the topping is optional, but adds superb flavor and texture.
This cornbread chili casserole is delicious served warm with your favorite chili toppings, such as shredded cheese, sour cream, avocado, and/or chopped green onions. I usually serve it with a crunchy green salad on the side, and dinner is done! Another reader, Hannah, commented: “Just wanted to comment and say I’ve successfully made this twice with gluten-free flour (cup4cup once and a homemade blend once) and both times it came out great! It’s such a good chili and cornbread recipe. ★★★★★” For another cooler weather dinner favorite, try my slow cooker turkey meatballs next.
