Cornbread Chili Pie Recipe from Platter Talk
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5 from 23 votes

Chili Cornbread Casserole

This easy jiffy recipe for chili cornbread pie is a one-pot wonder that will satisfy even the hungriest of crowds. A great use of leftover chili, this meal can be made for about $1.50 per serving.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Entree
Cuisine: American, Comfort food
Keyword: Chili Casserole, Cornbread Casserole, Jiffy Recipes, Lefover Chili Recipes
Servings: 8
Calories: 201kcal
Author: Dan from Platter Talk


  • 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


  • 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.



Calories: 201kcal | Carbohydrates: 20g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 465mg | Potassium: 541mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10.8% | Vitamin C: 14.8% | Calcium: 15.4% | Iron: 13.3%