Chili Cornbread Casserole

by Jenny Park · Published: Jun 2, 2025 · Modified: Jun 12, 2025

Chili and cornbread are the peanut butter and jelly of cozy dinners. And while we love pairing our favorite chili recipe with a savory slice of buttermilk, bacon, and chili butter cornbread, we think we love this all-in-one chili cornbread casserole even more, especially on a busy weeknight.

This skillet cornbread casserole starts with a hearty layer of chili made with ground beef, kidney and pinto beans, peppers, corn, and smoky, spicy seasonings. Then our simple, homemade buttermilk cornbread batter is scooped right on top and baked until golden brown and perfectly fluffy with a light crumb. We know you’ll love this cozy, comforting one-dish meal as much as we do!

What is Chili Cornbread Casserole?

Cornbread’s light and slightly sweet crumb is the perfect pairing to chili’s meaty and savory flavor. In chili cornbread casserole, we bake the cornbread right on top of the chili so that the two are served as one filling dish.

How to Make Chili Cornbread Casserole

Ingredients

Process

1. Preheat oven to 400˚F. Spread chili into an even layer in a 10” cast iron skillet. Set aside.
2. In a mixing bowl whisk together flour, cornmeal, sugar, baking powder, and salt.

3. Add butter and cut into the flour mixture until the mixture feels like sand.
4. Fold in sliced  green onion.

5. Gently stir in the buttermilk until a dough form and no dry spots remain, careful not to over-mix.
6. Using an ice cream scoop, evenly scoop and dollop 1/2 cup amounts of batter over the chili.

7. Bake casserole for 20 minutes, remove from oven, and gently brush drop biscuits with melted butter.
8. Place biscuits back into the oven and continue to bake for an additional 10 to 14minutes or until chili is bubbling hot and biscuits have baked through. Cool slightly before scooping and serving (with dollops of sour cream and sliced green onion)

Variations for Chili Cornbread Casserole

• Use a different protein in the chili recipe. Ground turkey, ground chicken, or ground venison all work well.
• Add more vegetables to the chili recipe. Diced zucchini, cauliflower, or spinach leaves can all add more texture and nutrients without changing the flavor.
• Adjust the heat of the chili by using less chili powder and jalapeno (or using more!).
• Swap the pinto or kidney beans for whatever beans you have on hand.
• Add extra flavor and spice to your cornbread by adding a tablespoon or two of diced jalapeno peppers, minced adobe peppers, or a squeeze of lime juice.

Make Ahead and Freezing Instructions

Make-Ahead, Storing and Reheating

To make this recipe ahead of time, store the cooked chili and cornbread batter in separate containers in the refrigerator for up to 24 hours. When you’re ready to bake, remove both from the fridge, pour the chili into the skillet and the batter on top, cooking as directed.

You can also make the chili up to 3 months ahead of time and store it in the freezer until you’re ready to use it. Remove the chili from the freezer one to two days before and let it thaw in the refrigerator before adding it to the skillet.

To store leftovers of cooked chili cornbread casserole, let the casserole cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.

Freezing, Storing, Thawing, and Reheating

You can bake this chili cornbread casserole and store leftovers in the freezer for up to 3 months. Once cool, either freeze the entire casserole or portion individual servings into airtight freezer-safe containers and freeze.

To reheat, remove the casserole from the freezer and let it thaw overnight in the refrigerator. Preheat the oven to 350˚F and bake the leftover casserole for 5-10 minutes or until warmed through.

Our Favorite Salad and Vegetables to Serve with Chili Cornbread Casserole

While this casserole is a meal in one, you can’t go wrong serving it alongside a favorite salad or veggies for a hearty, complete meal.

More Cozy Casserole Dishes You Will Love

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Chili Cornbread Casserole

PRINT RECIPE Pin Recipe

Our cozy chili cornbread casserole is the ultimate one-pan comfort meal with fluffy buttermilk cornbread baked right on top of our best chili recipe.

Prep Time: 10 minutes mins

15 minutes mins

Total Time: 25 minutes mins

Servings: 8

  INGREDIENTS  

US CustomaryMetric

  INSTRUCTIONS  

• Preheat oven to 400˚F. Spread chili into an even layer in a 10” cast iron skillet. Set aside.

• In a mixing bowl whisk together flour, cornmeal, sugar, baking powder, and salt.

• Add butter and cut into the flour mixture until the mixture feels like sand.

• Fold in sliced  green onion.

• Gently stir in the buttermilk until a dough form and no dry spots remain, careful not to over-mix.

• Using an ice cream scoop, evenly scoop and dollop 1/2 cup amounts of batter over the chili.

• Bake casserole for 20 minutes, remove from oven, and gently brush drop biscuits with melted butter.

• Place biscuits back into the oven and continue to bake for an additional 10 to 14minutes or until chili is bubbling hot and biscuits have baked through.

• Cool slightly before scooping and serving (with dollops of sour cream and sliced green onion)

  NOTES  

**Nutritional Information does not include optional garnishes** Make-Ahead, Storing and Reheating To make this recipe ahead of time, store the cooked chili and cornbread batter in separate containers in the refrigerator for up to 24 hours. When you’re ready to bake, remove both from the fridge, pour the chili into the skillet and the batter on top, cooking as directed. You can also make the chili up to 3 months ahead of time and store it in the freezer until you’re ready to use it. Remove the chili from the freezer one to two days before and let it thaw in the refrigerator before adding it to the skillet. To store leftovers of cooked chili cornbread casserole, let the casserole cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through. Freezing, Storing, Thawing, and Reheating You can bake this chili cornbread casserole and store leftovers in the freezer for up to 3 months. Once cool, either freeze the entire casserole or portion individual servings into airtight freezer-safe containers and freeze. To reheat, remove the casserole from the freezer and let it thaw overnight in the refrigerator. Preheat the oven to 350˚F and bake the leftover casserole for 5-10 minutes or until warmed through.

Calories: 589kcal Carbohydrates: 64g Protein: 18g Fat: 31g Saturated Fat: 16g Polyunsaturated Fat: 3g Monounsaturated Fat: 10g Trans Fat: 1g Cholesterol: 74mg Sodium: 1867mg Potassium: 867mg Fiber: 12g Sugar: 9g Vitamin A: 1168IU Vitamin C: 4mg Calcium: 296mg Iron: 9mg

CUISINE: American

KEYWORD: chili casserole recipe, hearty dinner recipes

COURSE: dinner, Main Course