Chili Cornbread Casserole with Cheddar Topping

When the onion and green pepper soften in the skillet, the kitchen starts smelling like chili before the beef has even browned. I let the beef cook until there’s no…

By Riley • October 25, 2026 • Reading time: 9 min

Save Recipe Print Recipe

Tip: save now, cook later.

When the onion and green pepper soften in the skillet, the kitchen starts smelling like chili before the beef has even browned. I let the beef cook until there’s no pink left, then stir in the spices so they coat the meat before the tomatoes and broth go in. That’s the beginning of this chili cornbread casserole with cheddar topping: a well-seasoned chili base with a tender layer of cornbread baked right on top.

The two layers need slightly different attention. The chili simmers uncovered until it’s thick, while the cornbread batter gets stirred only until the dry and wet ingredients come together. That keeps the topping tender instead of heavy, and makes it easy to spoon evenly over the chili in the baking dish.

As it bakes, the cheddar melts into the golden cornbread and the chili bubbles around the edges. Give the casserole a short rest after it comes out of the oven, then scoop through the soft topping into the hearty layer underneath.

Why a Loose Chili Base Turns the Cornbread Top Heavy

The cornbread sits directly on the chili, so the moisture in that bottom layer matters. A thin, watery chili can soak into the batter before the top has time to bake through. Instead of a light, tender layer, you can end up with a dense strip where the two layers meet.

Tomatoes and broth bring plenty of liquid to the skillet, and the uncovered simmer gives some of it time to cook away. You’re looking for chili that clings to a spoon rather than running like soup. It should still be moist, with enough sauce around the beef and beans, but not so loose that liquid pools in the baking dish. A thick base also gives you a clearer contrast between the savory chili and the lightly sweet cornbread.

It’s worth taking the time to get that balance before the batter goes on. The cornbread bakes over the chili rather than stirring into it, so the layers stay distinct when you scoop into the finished casserole.

How the Beef, Beans, and Cornmeal Build the Two Layers

• Ground beef — The 85% lean beef gives the chili a rich, substantial texture without making the meat layer overly greasy. If there’s a noticeable amount of fat after browning, drain it before adding the seasonings; leaving excess fat behind can make the finished chili feel oily.
• Diced tomatoes and tomato sauce — These do different jobs: diced tomatoes keep little pieces of tomato in the chili, while tomato sauce adds a smooth base around the meat and beans. Store-brand cans work well here. Keep the diced tomatoes with their liquid, since that moisture is part of the chili mixture.
• Kidney beans — Their firm shape holds up as the chili simmers and gives each scoop a hearty bite. Draining and rinsing removes the canning liquid, which would otherwise bring extra salt and liquid into the skillet.
• Yellow cornmeal and all-purpose flour — The cornmeal gives the topping its recognizable corn flavor and texture; flour keeps it tender enough to cut and scoop. Don’t replace all the flour with more cornmeal, or the topping will be much coarser and more crumbly.
• Buttermilk and sharp cheddar — Buttermilk gives the batter moisture and a gentle tang, while sharp cheddar brings a more pronounced savory finish than mild cheese. A block of cheddar that you shred yourself melts smoothly; pre-shredded cheese is convenient and works well for this topping, too.

The Skillet-to-Oven Sequence That Keeps Both Layers Right

Soften the vegetables, then brown the beef

Heat the olive oil in a 12-inch deep skillet over medium heat, then add the diced onion and green bell pepper. Cook for 5 minutes, stirring occasionally, until they’ve softened. Add the garlic and ground beef, breaking the meat into small pieces as it cooks for 6 to 8 minutes. Once no pink remains and the beef reaches 160°F, drain excess fat if needed.

Season the meat and simmer the chili

Stir in the chili powder, cumin, kosher salt, and black pepper so the spices coat the beef. Add the diced tomatoes, tomato sauce, drained and rinsed kidney beans, and beef broth. Bring the mixture to a simmer, then cook uncovered for 12 to 15 minutes, stirring occasionally, until the chili has thickened. Take the skillet off the heat before you prepare the topping.

Mix the batter and layer the casserole

Heat the oven to 400°F and lightly grease a 9×13-inch baking dish. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and kosher salt; in another bowl, whisk the eggs, buttermilk, and melted butter. Pour the wet mixture into the dry ingredients and stir just until combined, stopping when no dry pockets remain. Spread the chili in the prepared dish, then spoon the batter evenly over it.

Bake until the topping is golden

Sprinkle the shredded cheddar evenly over the cornbread batter. Bake for 25 to 30 minutes, until the cornbread is golden and a toothpick inserted into its center comes out clean. The top should look set rather than wet in the middle. Let the casserole rest for 10 minutes before serving.

Two Ways to Change the Casserole Without Losing Its Layers

Questions That Come Up Before Baking This Chili-Cornbread Casserole

Chili Cornbread Casserole with Cheddar Topping

Chili cornbread casserole layers thick, hearty beef chili under tender cornbread and a golden cheddar topping. Bake it in a 9x13-inch dish for a comforting one-pan dinner with a clean, toothpick-tested center.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 58 minutes mins

Resting 10 minutes mins

Total Time 1 hour hr 28 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 700

Ingredients Equipment Method Notes

Ingredients

  

For the chili

• 1 tbsp olive oil
• 1 yellow onion medium, diced
• 1 green bell pepper medium, diced
• 3 cloves garlic minced
• 1.5 lb ground beef 85% lean
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 can (15 oz) kidney beans drained and rinsed
• 0.5 cup beef broth

For the cornbread topping

• 1.5 cups all-purpose flour
• 1.5 cups yellow cornmeal
• 0.33 cup granulated sugar
• 1.5 tbsp baking powder
• 1 tsp kosher salt
• 2 eggs large
• 1.5 cups buttermilk
• 0.33 cup unsalted butter melted
• 1.5 cups sharp cheddar cheese shredded

Equipment

• 1 12-inch deep skillet
• 1 9x13-inch baking dish

Method

 

Make the chili

1. Heat the olive oil in a 12-inch deep skillet over medium heat, then add the onion and bell pepper and cook for 5 minutes, stirring occasionally, until softened.
2. Add the garlic and ground beef and cook for 6 to 8 minutes, breaking up the beef, until no pink remains and it reaches 160°F; drain excess fat if needed.
3. Stir in the chili powder, cumin, salt, and pepper, then add the diced tomatoes, tomato sauce, kidney beans, and beef broth.
4. Bring the mixture to a simmer, then cook uncovered for 12 to 15 minutes, stirring occasionally, until thickened; remove from the heat.

Make the cornbread topping and bake

1. Heat the oven to 400°F and lightly grease a 9x13-inch baking dish.
2. Whisk the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk the eggs, buttermilk, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir just until combined.
5. Spread the chili in the prepared baking dish, then spoon the batter evenly over it.
6. Sprinkle the cheddar over the batter and bake for 25 to 30 minutes, until the cornbread is golden and a toothpick inserted into its center comes out clean.
7. Let the casserole rest for 10 minutes before serving.

Notes

For a tender cornbread topping, stir the batter just until combined. Refrigerate leftovers for 3–4 days; freezer-friendly for up to 3 months. Ground turkey can replace the beef for a lighter option.