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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.
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Prep Time 20 minutes
Cook Time 58 minutes
Resting 10 minutes
Total Time 1 hour 28 minutes
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.