Chili and Cornbread
Chili and Cornbread is the best of both worlds all baked together! Yes... delicious! I hope you enjoy!
Chili and Cornbread is the ultimate cold-weather dinner mash-up, and this version takes it one step further by baking them together as a casserole. Hearty, beefy chili on the bottom, golden Jiffy cornbread topping baked right on top. Every bite gives you both, with no separate plate of cornbread needed. It is genuinely one of the most comforting meals I make all winter long.
I started making this when I realized chili and cornbread were always going to end up on the same spoon anyway, so why not bake them together? The chili layer is everything you love about a quick weeknight chili: ground beef, beans, Rotel, a packet of chili seasoning, all built in one pan. The cornbread on top bakes into a fluffy, slightly sweet golden crust that soaks up some of the chili juices as it cooks.
What makes this work is the technique of cooking down the chili just enough that there is some sauce but not too much liquid. Too soupy and the cornbread topping will sink in. Just right and you get that beautiful layered effect where the cornbread sits proudly on top while still being kissed by the chili below. Hidden shredded cheese between the two layers is the move I always recommend.
Serve it scooped right out of the 9x13, with sour cream, more shredded cheese, chopped green onions, or jalapenos on top. It feeds 8 people generously and the leftovers are even better the next day. This is the kind of dish I bring to potlucks, tailgates, and chilly Sunday afternoons. Let's make it.
📝 Ingredients
- 1 ½ lb of ground beef
- 1 medium yellow onion/chopped
- 1 package of Chili Seasoning
- 1 10oz can of chili rotel (undrained) *OR* regular rotel (drained) or use a can of diced tomatoes (drained)
- 1 cup of beef broth
- 1 can of Kidney and 1 can of Northern Beans (drained and rinsed)
- Shredded Mexican Cheese
- 2 - 8.5 oz boxes of Jiffy Corn Muffin Mix
- salt/pepper to taste
👩🍳 Directions
- 1
Preheat oven to 375°F and grease a 9x13 pan with butter or cooking spray.
- 2
On the stove over medium-high heat, cook ground beef and onion until beef is browned and onions are soft. Drain grease using a paper towel.
- 3
Lower heat to under medium, Add the chili packet, stir to combine, then add the can of Rotel and beef broth. Simmer 3-5 minutes until some of the liquid (not all) has cooked out.
- 4
Remove from heat and stir in beans and ¼ cup shredded cheese. Season with salt and pepper if needed.
- 5
In a separate bowl, mix both boxes of corn muffin mix according to package directions.
- 6
In the prepared 9x13 pan, spread chili mixture evenly on the bottom. (Optional: add a layer of shredded cheese on top of chili mixture)
- 7
Pour corn muffin mix on top, sprinkle with more shredded cheese, and spread evenly to cover.
- 8
Bake 20-25 minutes, until the corn muffin topping is cooked through.
Ingredient Notes & Substitutions
Ground beef: 1.5 pounds, 80/20 for the best flavor. Ground turkey or chicken work for leaner versions.
Yellow onion: One medium, chopped. White or sweet onion also work.
Chili seasoning: One packet (about 1 ounce). McCormick or any brand. Or make your own with chili powder, cumin, garlic powder, paprika, and salt.
Rotel: A 10-ounce can of chili Rotel (undrained) or regular Rotel (drained), or a can of diced tomatoes (drained). The chili version adds extra heat.
Beef broth: 1 cup. Use low-sodium for the most control over the final salt level.
Kidney and Northern beans: 1 can each, drained and rinsed. Two different beans give the chili more visual interest and varied texture. Pinto or black beans also work.
Mexican cheese: Shredded Mexican blend or sharp cheddar. Used both inside the chili and on top of the cornbread. About 2 cups total.
Jiffy corn muffin mix: 2 boxes (8.5 oz each) plus the milk and eggs called for on the package. You need 2 boxes for full coverage in a 9x13 pan.
How to Store, Reheat & Freeze
Cover the pan tightly with foil or transfer leftovers to an airtight container. They keep in the fridge for up to 4 days. Reheat covered in a 350 oven for 20 minutes to bring back the soft cornbread top, or microwave individual portions for 2 minutes.
To freeze, cool completely, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating covered at 350 for 25 to 30 minutes.
What to Serve With Chili and Cornbread
This is a one-dish meal, but a few toppings and sides take it over the top. Set out sour cream, extra shredded cheese, chopped green onions, sliced jalapenos, hot sauce, and a wedge of lime for a build-your-own-bowl situation. On the side, a crisp green salad with ranch dressing or a fruit salad balances the heaviness. A cold beer, an old fashioned, or a glass of milk are all perfect drinks. For tailgate days, double the recipe and bring it in a foil pan.
💡 Tips for Success
- Use 80/20 ground beef for the best flavor. The fat keeps the chili moist and rich. Drain the grease after browning so the chili is not greasy.
- Cook the onion until soft before adding the beef. Soft, sweet onions blend into the chili. Crunchy raw bits stand out and are not pleasant.
- Simmer the chili to cook off some of the liquid before assembling. Too much liquid and the cornbread topping will sink. Aim for thick and saucy, not soupy.
- Drain and rinse the beans before adding. The canning liquid is starchy and can make the chili taste muddy. Rinsing also reduces sodium.
- Mix the Jiffy boxes according to package directions while the chili simmers. You want the cornbread batter ready to pour the moment the chili is in the pan.
- Add a hidden cheese layer between the chili and the cornbread for extra wow factor. About a half cup of shredded cheese spread on the chili before pouring the cornbread batter.
- Spread the cornbread batter all the way to the edges of the pan so it forms a complete crust on top. A spatula helps for the spreading.
- Sprinkle more cheese on top before baking for a golden cheesy crust. Or skip the extra cheese for a cleaner cornbread look.
❓ Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes. Ground turkey makes a leaner version. The flavor is a little milder, so you may want an extra teaspoon of chili powder or a splash of hot sauce to compensate.
Can I make it without the chili seasoning packet?
Yes. Use 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, half teaspoon paprika, and salt to taste. Mix it together and add at the same point you would the packet.
Can I add more beans?
Absolutely. Black beans, pinto beans, or even a can of chili beans all work as additions. Total beans should be no more than 3 cans so the chili stays balanced.
Can I make this spicy?
Yes. Use chili-style Rotel (with extra jalapenos), add diced jalapenos to the meat mixture, or sprinkle red pepper flakes into the chili seasoning. A drizzle of hot sauce at the table works too.
Can I use homemade cornbread batter?
Yes. Use your favorite cornbread recipe in place of the Jiffy. You will want about 4 cups of batter to cover the chili layer in a 9x13 pan.
How do I store leftovers?
Cover the pan tightly with foil or transfer to an airtight container. It keeps in the fridge for up to 4 days. Reheat covered in a 350 oven for 20 minutes, or microwave individual portions for 2 minutes.
Can I freeze it?
Yes. Cool completely, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat covered at 350 for 25 to 30 minutes.
Made this recipe?
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