Chili Cornbread Casserole
on Nov 14, 2018, Updated Nov 02, 2024
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This chili cornbread casserole features the classic combination of a hearty chili topped with a Jiffy cornbread mix.
As a bonus, this main dish casserole recipe is easy and one of our favorite super cheap meals to make. Read on and I’ll you how to make it in just over an hour. All for about $1.50 per serving!
If you are wondering what to do with leftover Chili, this easy cornbread casserole is your answer!
Table of Contents
What is This?
When cold weather comes, comfort food rules at our house, and this chili cornbread casserole always hits the right spot. I call this Dutch oven chili a one-pot wonder and my whole family calls it delicious.
Living in the Midwest, this main dish casserole recipe is just one of many that rotate through our cold-weather menus. Hearty dishes like Rotel chili bread bowl and sloppy Joe mac and cheese are always popular family meals at our house.
Great Use for Leftover Chili
This easy family meal can also be a is a delicious leftover recipe that starts on the stove top and finishes in the oven.
You can use your favorite leftover chili as a base and then mix up a batch of cornbread for the topping. Things like our white chicken chili, and even our slow cooker vegan chili recipe.
I took the convenience route and threw a boxed mix of Jiffy brand together.
For the base of this easy family dinner, I use a combination of browned pork and beef, along with some aromatics and cilantro.
This all combines to create a mouthwatering Mexican cornbread casserole.
What’s in This Leftover Chili Recipe
Here’s a breakdown of the main ingredients and their roles in this comforting Chili Cornbread Casserole:
- Olive Oil (2 tablespoons): Used for sautéing, this sets up a rich base by adding depth to the onions and garlic as they soften.
- Onion (1 medium, coarse dice): Brings a touch of sweetness and savory bite to the dish, forming the aromatic foundation.
- Garlic (2 cloves): Elevates the overall flavor with its unmistakable warmth and slight pungency.
- Ground Beef and Sausage (1.5 – 2 lbs total): The star protein combo that makes this casserole hearty, balancing beefy richness with a hint of spice from the sausage.
- Reduced Sodium Chicken Broth (2 cups): Adds moisture and enhances the meat’s flavor without making the dish overly salty.
- Chili Seasoning (2 packets): Packs in all the chili flavors with ease—spices, heat, and a little sweetness without measuring out each spice separately.
- Tomato Paste (2 tablespoons): Thickens the chili base and lends a concentrated tomato flavor that balances the seasoning.
- Diced Tomatoes (1 can, drained): Adds juiciness and acidity to balance out the savory notes, with some tomato texture.
- Jiffy Corn Muffin Mix (2 boxes, 8.5 oz each): The magic that turns this into a true casserole, creating a fluffy, slightly sweet cornbread top.
- Eggs (2): Essential for binding the cornbread batter so it stays light and moist.
- Milk (2/3 cup): Adds liquid to the batter for that perfect cornbread texture.
- Shredded Cheese (1 cup): Melts into the cornbread for pockets of gooey, cheesy goodness. Go for sharp cheddar for a bigger flavor punch.
- Corn (1 cup, divided): Half goes into the cornbread for texture and natural sweetness, the rest into the chili to tie it all together.
- Kidney Beans (1 can, drained): Classic chili component that adds fiber, protein, and a satisfying bite.
- Cilantro Leaves (1 handful, chopped): Adds a fresh pop of herbaceous flavor to brighten the dish. Skip it if you’re a cilantro hater—no judgment.
This ingredient list brings a mix of flavors, textures, and hearty comfort that’ll make everyone reach for seconds.
Recipe Tip
Roast the corn for a subtle smoky-sweet twist that’ll take this dish up a notch.
Cost Breakdown
Here’s a cost breakdown for this Chili Cornbread Casserole based on typical U.S. prices:
| Ingredient | Quantity | Estimated Cost |
|---|---|---|
| Olive Oil | 2 tablespoons | $0.20 |
| Medium Onion | 1 | $0.50 |
| Garlic Cloves | 2 | $0.10 |
| Ground Beef | 1 pound | $5.00 |
| Ground Pork | 1 pound | $4.00 |
| Chicken Broth | 1 cup | $0.50 |
| Diced Tomatoes | 1 can (14.5 oz) | $1.00 |
| Chili Seasoning | 1 packet | $1.00 |
| Tomato Paste | 1 can (6 oz) | $0.75 |
| Corn (frozen or canned) | 1 cup | $0.50 |
| Kidney Beans | 1 can (15 oz) | $1.00 |
| Fresh Cilantro | 1/4 cup, chopped | $0.25 |
| Jiffy Cornbread Mix | 1 box (8.5 oz) | $0.50 |
| Shredded Cheese | 1/2 cup | $1.00 |
| Sour Cream (optional) | For serving | $0.50 |
Total Estimated Cost: $16.80
Cost Per Serving: Approximately $2.10 (assuming the recipe yields about 8 servings)
Note: Prices are approximate and can vary based on location and brand.
The heat from the chili and flavor from the cilantro turns this into a delicious chili cornbread casserole.
I take a mostly straightforward and easy route with this chili cornbread casserole. Still, I jazzed it up a bit by roasting about half of the corn in the oven, while the chili cooked on the stove.
Then I like to roast some corn and mix that into the cornbread batter.
This gives it an added natural sweetness and some nice texture. Both add substance, and flavor to the meal. Our kids refer to this meal as Mexican cornbread casserole. It has all the right flavors!
A big dollop of sour cream makes this main dish casserole recipe even tastier!
My mother-in-law was in town when we made this, and one of the things that she loved about this family dinner was how the boys devoured it.
Recipe Highlights
- The entire meal costs only about $16.80
- Make it in one pot.
- Kids love it
Next time you’re wondering what to do with leftover chili, make this chili cornbread casserole. I’m pretty sure you’re going to love it too!
Make this easy family meal with leftover chili in just over an hour.
Follow this link for more Jiffy recipes.
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Chili Cornbread Casserole
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, coarse dice
- 2 cloves garlic
- Ground beef and sausage, 1.5 – 2 lbs total
- 2 cups reduced sodium chicken broth
- 2 packets chili seasoning
- 2 tablespoons tomato paste
- 1 can diced tomatoes, drained
- 2 8.5 oz boxes Jiffy corn muffin mix
- 2 eggs
- 2/3 cup milk
- 1 cup shredded cheese
- 1 cup corn, divided
- 1 16 oz can kidney beans, drained
- 1 handful cilantro leaves, chopped
Instructions
- Preheat oven to 375 degrees F.
- Using large oven-safe skillet, heat olive oil over medium-high setting.
- Add onion and garlic, sautée until onion is soft and translucent.
- Add beef and sausage, brown while stirring. Drain or reduce excess fat or water, if present.
- Add chicken broth, diced tomatoes and chili seasoning and bring to a boil while stirring then reduced to low simmer.
- Stir in tomato paste and stir until thickened.
- Meanwhile, prepare cornbread batter as directed, stir in cheese (and 1/2 the corn.)
- Add remaining corn, kidney beans and cilantro to meat mixture and mix well.
- Pour cornbread mixture over chili. Place in oven and bake 35-40 minutes, until golden brown on top.
- Remove from oven, allow to sit for 10 minutes.
- Serve with sour cream if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ve resorted to checking out the frozen meals, as 5/7 days a week I eat alone, and I don’t enjoy cooking for one,
Last week, I was going to buy a Marie Callender Pot Pie, but then I saw her Corn Bread Pie, with Corn Bread on top of Chili.
Of course, it could have been better (No fault on Marie! I enjoy her pies, but home made is always better).
I wanted more corn bread, spread evenly over the chili, and I have a favorite chili recipe, similar to the one here. I never thought of topping chili with cornbread! Thanks for this recipe.
c
Joyce, this cornbread and chili combination is a match made in heaven; thanks for the great comments and enjoy the love!
This is my twin sons favorite
I make it at least 3-4x a month
I have my own recipe, yours is also delicious
DO you think I could freeze the leftovers. There are only 2 of us.
Hi Judy, absolutely. Store the leftovers in the fridge for a day or two, or you could freeze for a longer period of time. When you are ready to enjoy the leftovers, I would reheat in an oven if possible.
I see that one can of diced tomatoes is listed twice on the ingedients, are we suppose to use 2 cans?
Hi Lynn, thanks for pointing out the redundancy, it should be just one can.
True comfort food! I love that it is so hearty too, the cornbread topping is simply genius!
I love super easy and cheap recipes. They usually turn out to be one of the most delicious ones. Such a treat to find your recipe before the holidays!
What a great looking dish! It sounds like pure comfort food. This is the type of meal that warms you up from the inside out. I’ll be making this recipe soon.