Save to Pinterest This comforting Chili Cheese Cornbread Bake brings together all my favorite things about chilly evenings—rich hearty chili topped with cheesy golden cornbread. It is a go-to for family dinners and potlucks when I want something everyone will love with minimal fuss and maximum flavor.
I first made this on a rainy night after a busy workday—now it is a staple that gets requested whenever comfort food is needed most. Even picky eaters go back for seconds and there is very little to clean up afterward.
Ingredients
- Olive oil: for depth of flavor and to sauté the aromatics look for cold-pressed for best taste
- Onion: brings natural sweetness and savory base choose firm onions with dry skin
- Garlic: infuses a sharp aromatic note fresh cloves always give the best punch
- Ground beef or plant-based protein: for heartiness and protein select lean beef or your favorite meatless crumbles
- Kidney beans and black beans: add substance fiber and extra flavor choose cans with low sodium
- Diced tomatoes and tomato sauce: ensure a saucy hearty chili pick tomatoes with no added sugar
- Chili powder cumin and smoked paprika: deliver classic chili warmth and smokiness choose a good quality chili powder and Spanish smoked paprika if possible
- Salt and black pepper: round out the overall flavor use kosher salt and freshly cracked pepper
- Frozen corn: gives pops of sweetness and golden color
- Yellow cornmeal and all-purpose flour: as the cornbread foundation look for stone-ground cornmeal for authentic flavor
- Granulated sugar: highlights the corn’s natural sweetness use organic if possible
- Baking powder: helps the bread rise check it is fresh for best lift
- Whole milk and eggs: bring richness and tenderness choose whole milk and free-range eggs
- Unsalted butter: adds flavor and moisture use real butter for best results
- Shredded cheddar cheese and Monterey Jack: bring a gooey melt and tang grate your own for the creamiest texture
- Sliced jalapenos: option for a kick choose firm green chilies and slice just before using
Instructions
- Prep the Baking Dish:
- Grease your nine by thirteen inch dish and preheat the oven to three hundred seventy five degrees Fahrenheit to ensure nothing sticks and you get an even bake
- Sauté the Aromatics:
- Warm olive oil in a large skillet over medium heat then add the diced onion and garlic Cook them slowly for around three minutes just until they are soft and fragrant This is where your flavor begins
- Brown the Protein:
- Add your ground beef or plant-based crumble Break it up with a wooden spoon and cook until no pink remains and edges start browning This step sets the base for a hearty casserole Drain any excess fat if necessary for the perfect consistency
- Build the Chili:
- Pour in kidney beans black beans diced tomatoes tomato sauce chili powder cumin smoked paprika salt pepper and corn Stir well so that all the spices and tomatoes coat everything Simmer on low for about ten minutes stirring occasionally so flavors marry and the chili thickens
- Mix the Cornbread Batter:
- While the chili is bubbling whisk your cornmeal flour sugar baking powder and salt together in a large bowl In a separate bowl beat together milk eggs and melted butter until blended Pour the wet ingredients into the dry and fold everything together with a gentle hand until just combined Scatter in the cheddar cheese and fold once more Do not overmix for tender bread
- Layer and Assemble:
- Pour your chili mixture into the prepared dish Level it gently Sprinkle shredded Monterey Jack or extra cheddar on top for that signature gooey layer
- Top with Cornbread:
- Dollop the cornbread batter over the chili and cheese Use an offset spatula or spoon to gently spread it edge to edge being careful not to press down Add sliced jalapenos for a bold look and kick if you like
- Bake to Golden Perfection:
- Slide the dish onto a rack in the center of the oven Bake for thirty five to forty minutes until the cornbread is beautifully puffed up golden on top and a toothpick comes out clean The cheese should be bubbling on the sides
- Rest and Serve:
- Let the casserole cool for ten minutes before slicing This gives the layers time to settle and makes serving much easier
Save to Pinterest Anytime I open the oven to that golden topping the scent alone brings my kids running into the kitchen. My personal favorite part is the way the cheese melts into tiny pockets between the chili and the cornbread. I could eat that edge piece every single time.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days For longer storage portion and freeze for up to three months Reheat gently in the oven or microwave covered in foil to keep the cornbread moist
Ingredient Substitutions
Replace ground beef with extra beans or plant based crumbles for a vegetarian friendly version Swap cheddar for pepper jack for added spice or colby jack for a milder twist For dairy free simply use plant based milk butter and cheese alternatives and check your cornbread mix if using pre made
Serving Suggestions
This bake is a meal on its own but try adding a dollop of sour cream some freshly chopped cilantro or even diced avocado for brightness A crisp simple green salad on the side balances the richness perfectly Spoon over some hot sauce if you love heat like I do
Cultural and Seasonal Context
Cornbread casseroles like this one are classic comfort in American home kitchens especially in the South The combination of chili and cornbread means you get all the satisfaction of two favorites in every scoop In summer I love making this with sweet fresh corn cut right off the cob in winter I rely on frozen or canned
Seasonal Adaptations
Fresh corn instead of frozen in summer Top with fresh jalapeños or garden tomatoes when in season Mix in chopped bell peppers with onions for added color and sweetness
Success Stories
A friend of mine made this for a neighborhood potluck and came back home with an empty dish and rave reviews I have also doubled the recipe and made two pans for a church supper not a crumb left Kids love getting involved in layering and spreading the cornbread and it is a great entry level recipe for new cooks
Freezer Meal Conversion
To freeze assemble the chili and cheese layers in a freezer safe pan add the cornbread right before baking or freeze it separately Thaw overnight and bake as usual for a near instant dinner Pre slice portions make for quick lunches or snack time
Save to Pinterest This bake is sure to become a comfort classic in your kitchen. Enjoy every golden, cheesy bite and savor the flavors with friends and family.
Common Recipe Questions
- → Can I make this dish vegetarian?
Yes, substitute ground beef with plant-based crumbles or increase the amount of beans for a vegetarian option.
- → What cheese works best for the topping?
Cheddar and Monterey Jack are ideal; you can also blend the two for a rich, melty finish.
- → How spicy is this bake?
The dish is moderately spiced; add jalapeños or extra chili powder if you prefer more heat.
- → Can I prepare this ahead of time?
Yes, assemble the dish and refrigerate before baking. Bake when ready to serve for best texture.
- → What are good side dishes?
Serve with sour cream, chopped cilantro, or diced avocado for freshness and added creaminess.
- → How should leftovers be stored?
Cool completely, cover tightly, and store in the fridge for up to 3 days. Reheat in the oven for best results.