Chili Cornbread Casserole
on Nov 14, 2018, Updated Mar 11, 2025
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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!
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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. If you’re looking for a Tex-Mex casserole, you need to try our tater tot Mexican Casserole!
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
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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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This looks like a nice comfort food dish which is perfect for winter nights!
Oh my gosh this is so genius. But of course- bake the cornbread right on top of the chili! Amazing!
It is so good to know that you’re serving wine with this delicious looking meal!! I think I’ll order two — one to eat here and one to go. Oh no!! You don’t have any left?? Well, darn I’ll just have to make it myself. First let me pin it so I don’t lose it and then I’ll print out a copy. Great recipe!!
This looks so good! I think I’d love to make this for a Super Bowl party. Looks fantastic!
Wow! my husband is here, next to me, saying “do it, do it, do it”. 😉
Love the spicy flavors here! Thank you so much sharing!
Thanks for the comments, Florian!
This looks delicious! My Mom used to make a version of this when I was a kid and I just realized that I’ve never made this for my family. It’s gotta make it on the menu this winter!
Thanks so much, Rachel. This dinner is a great reminder of simpler meals from the past which are just as good today as ever!
This is such a deliciously creative idea and is the perfect comfort food for winter!!! So yum all over!
Thanks for the comments, Abby – indeed, there is a lotta yum in this one!
Now this is the kind of comfort food that I can get behind! It looks perfect for a cold winter day after you come in from shoveling snow. (Ok, I could go without the shoveling snow part, but you know…) I’m thinking this chili pie needs to make an appearance in our kitchen soon!
Perfect comfort food! It looks so great and I bet it is super delicious too. Pinned to try it this month