If you need a quick and easy dinner for busy nights, then this chili cornbread casserole is here to help. Featuring all the elements of a classic bowl of cheesy chili with cornbread, it’s a 30 minute meal made in a single dish. It’s fast, filling, and sure to be a new family favorite!
When the school year starts and after school and evening activities hit, weeknights can be stressful.
Between trying to get everyone everywhere on time, and make sure homework’s done and kids are in bed at a decent time- it can be exhausting even thinking about cooking dinner some days.
Luckily I’ve built up quite the arsenal of quick and easy casserole recipes that’re perfect for getting a hot, filling meal on the table even when I’m pressed for time.
This chili cornbread casserole takes thirty minutes from start to finish, making it a win for me and for my whole family who happily scarf it down.
Pair it with a simple side salad or heat up some canned vegetables and dinner is done.
Ingredients Needed
This easy casserole conveniently only needs a handful of simple ingredients.
You’ll need:
- Chili – Three 15 ounce cans of chili without beans.
- Tomatoes – Canned diced tomatoes, drained.
- Beans – You’ll need a can each of both kidney and cannellini beans. If you don’t like white beans, you can just use two cans of kidney beans. Either light or dark red both work.
- Peppers – Half a cup of diced green bell pepper.
- Cheese – We recommend using a shredded fiesta blend in this recipe, but shredded cheddar cheese is ok too.
- Cornbread – Use a brand of cornbread mix you’re familiar with and like the flavor of.
- Corn – A can of creamed corn, for making the cornbread layer.
- Egg – Required for the cornbread mix.
How To Make
Like all the best recipes, this chili cornbread casserole is quick and easy to make.
Start adding the chili, tomatoes, beans, peppers, and a 1/2 cup of shredded cheese to a 9×13 inch casserole dish. Give everything a good stir until it’s well combined.
Spread the mixture out in the casserole dish in an even layer, then spread the remaining cheese evenly out overtop.
Add the cornbread mix, the creamed corn, and the eggs to a mixing bowl. Using a hand mixer, mix just until evenly combined. You can use a wooden spoon if you’d prefer.
Pour the cornbread batter evenly out over the casserole, spreading as necessary with a spatula into an even layer.
Bake at 400F for 30 minutes, just until the cornbread is cooked through and golden brown on top and the chili’s bubbling up around the edges of the dish.
Carefully remove the hot dish from the oven and let it rest for 5-10 minutes so that the chili can set up some.
Serve warm and enjoy!
Topping Ideas
Just like a bowl of traditional chili, this chili cornbread casserole is also great when served with a variety of toppings.
Some of our favorites include:
- Sliced Green Onions
- Sour Cream
- Pickled Jalapenos
- Corn Chips (for crunch!)
- Fresh chopped tomato
- Guacamole
You can use a few or all of them in whatever combination and amount you enjoy!
Storing Leftovers
Cooled leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days.
TIPS & TRICKS
- Like things spicy? Sub diced jalapeno for the green bell pepper. You could also sub a can of spicy chili for one of the regular cans called for.
- Use whatever cornbread mix you prefer, as long as it’s the same measurement.
- Spraying your casserole dish with nonstick cooking spray isn’t necessary, but does make for easier cleanup.
Other Easy Casserole Recipes
Thirty minutes is all it takes to make this easy chili cornbread casserole.
It’s a filling dinner the whole family will love, that’s perfect for even the busiest nights!
Looking for other easy casserole recipes to enjoy?
Try these:
- Ground Beef & Rice Casserole
- Fish Stick Casserole
- Chicken Pot Pie Casserole
- Teriyaki Tilapia Casserole
- Chicken Divan Casserole
- Shrimp Scampi Casserole
If you’ve tried this CHILI CORNBREAD CASSEROLE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Chili Cornbread Casserole
Ingredients
- 3 15 oz cans no bean chili or roughly 6 cups of homemade chili
- 1 15 oz can diced tomatoes drained
- 1 15 oz can kidney beans drained and rinsed
- 1 15 oz can cannellini beans drained and rinsed
- 1/2 cup diced green peppers
- 2 cups shredded fiesta blend cheese
- 1 8.5 oz box cornbread mix
- 1 15 oz can creamed corn
- 2 large eggs
Instructions
- Add the chili, tomatoes, beans, peppers, and 1/2 cup of cheese to a 9x13" casserole dish then stir it together until combined. Spread the mixture out in an even layer.3 15 oz cans no bean chili, 1 15 oz can diced tomatoes, 1 15 oz can kidney beans, 1 15 oz can cannellini beans, 1/2 cup diced green peppers, 2 cups shredded fiesta blend cheese
- Spread the remaining cheese evenly out over top of the chili mixture.
- Add the cornbread mix, creamed corn, and eggs to a mixing bowl. Using a hand mixer, whip together just until evenly combined. Gently pour the batter over the cheese topped chili in an even layer.1 8.5 oz box cornbread mix, 1 15 oz can creamed corn, 2 large eggs
- Bake at 400° for 30 minutes, just until golden brown on top and the chili is bubbling up at the edges.
- Carefully remove the hot dish from the oven and let it rest for 5-10 minutes.
- Serve warm & enjoy!
Notes
- Like things spicy? Sub diced jalapeno for the green bell pepper. You could also sub a can of spicy chili for one of the regular cans called for.
- Use whatever cornbread mix you prefer, as long as it's the same measurement.
- Spraying your casserole dish with nonstick cooking spray isn't necessary, but does make for easier cleanup.
Nutrition
recipe adapted from Mama Loves Food
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