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Jiffy chili cornbread casserole uses pantry staples and transforms chili into a dinner worth looking forward to.
Do you love warm cornbread and chili as a comforting meal?
If chili night and cornbread night had a baby, this would be it! It’s the ultimate comfort food shortcut, made with Jiffy mix for a fluffy golden topping and a hearty chili base that bakes together into one cozy, scoopable meal.
I first made chili and cornbread bake years ago, adapted from Mr.Food.com and it’s a longtime family favorite. It’s warm, filling, and perfect for busy weeknights, game days, or anytime you want big flavor with minimal effort.
This tasty chili and cornbread bake is everything we love about comfort food.
It’s easy, budget-friendly, and feeds a crowd without extra dishes. The chili bubbles underneath while the cornbread topping bakes up soft inside with crisp golden edges on top.
Consider adding sour cream and shredded cheese to the top for serving to take this casserole to the next level! This casserole is pretty large, so for a smaller portion, feel free to cut it in half. The leftovers do reheat well in the microwave.
Cornbread Chili Casserole
yield: 8 SERVINGS
prep time: 15 MINUTES
cook time: 35 MINUTES
total time: 50 MINUTES
Hearty chili with a fluffy Jiffy cornbread topping for a cozy, oven baked comfort meal that’s simple, filling, and family friendly.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 pounds ground beef or turkey
- 28 oz. can crushed tomatoes
- 2 -16 oz. cans red kidney beans, drained
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
-
2-8.5oz. packages of cornbread mix (Such as Jiffy Corn Muffin Mix) - Plus milk and eggs for batter
1
Preheat the oven to 375 degrees.
2
In a large skillet over med/high heat add a little olive oil and cook onions and garlic for a couple of minutes until tender.
3
Add ground meat and brown 8-10 minutes until cooked. Drain off any excess liquid.
4
Add beans, crushed tomatoes, and seasonings and let simmer on low for 15-20 minutes.
5
Transfer chili to a large 9×13 casserole dish.
6
Make cornbread batter and pour over the top of chili. Bake at 375 degrees for 30-35 minutes until cornbread is golden brown and toothpick inserted into center comes out clean.
7
Serve with sour cream and cheese if desired.
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Extra tips for making chili casserole with cornbread topping:
- I used my favorite Caraway nonstick 9×13 pan. You could also use a Cast Iron Dutch Oven pot to make it a one-pan meal.
- Some recipes use one box of muffin mix, but we use two boxes so the bread top is thicker. If you’d like less cornbread, just use one box and decrease baking time to around 20 minutes.
- If you like spicy chili, add more chili powder, cayenne pepper, or Tabasco.
When chili meets cornbread, magic happens.
This dish tastes amazing… Comfort food at its BEST! We love chili, and this is a great, quick, and basic recipe. You could also substitute your own favorite chili recipe and use the same idea for those times you have leftover chili to use up.
Next time, I’d like to experiment with adding corn, chilies, and cheese to the cornbread batter. Yum!
Try this easy chicken zucchini casserole next as a delicious, comforting meal.
