Here's a fun way to serve chili and cornbread together. Don't let the ingredient list intimidate you--this casserole is easy to make and a real crowd pleaser. Source: EatingWell Magazine, September/October 2010

Jessie Price
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Ingredients

Chili
Cornbread

Directions

Instructions Checklist
  • To prepare chili: Heat oil in a Dutch oven over medium heat. Add onion and cook until beginning to soften, about 4 minutes. Add bell pepper and garlic and cook for 1 minute. Add beef and cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Stir in beans, tomatoes and their juice, chili powder, cumin, paprika and cayenne (if using). Bring to a boil; reduce heat to maintain a simmer, cover and cook until slightly thickened, about 20 minutes.

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  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.

  • To prepare cornbread: Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, milk and oil in a medium bowl. Add the wet ingredients to the dry ingredients along with cilantro and stir until just combined. Transfer the chili to the prepared baking dish and sprinkle with cheese. Spread the cornbread batter evenly over the chili.

  • Bake the casserole until the top springs back when touched lightly, 20 to 25 minutes. Let stand for 10 minutes before serving.

Tips

Make Ahead Tip: Prepare chili (Step 1); cover and refrigerate for up to 3 days or freeze for up to 3 months; defrost chili (if frozen) and continue with the recipe, baking the casserole for 50 minutes. Or prepare and bake the casserole as directed; let cool for 1 hour; c

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

494 calories; 18.5 g total fat; 6.8 g saturated fat; 82 mg cholesterol; 914 mg sodium. 1040 mg potassium; 55.4 g carbohydrates; 12.6 g fiber; 11 g sugar; 30 g protein; 1742 IU vitamin a iu; 24 mg vitamin c; 89 mcg folate; 298 mg calcium; 6 mg iron; 119 mg magnesium; 3 g added sugar;

Reviews (25)

Read More Reviews
25 Ratings
  • 5 star values: 1
  • 4 star values: 20
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
03/29/2016
Fabulous recipe- whole family loved it This recipe is fantastic the whole family loved it! I don't know that I can eat boring chili again. I was able to make some simple modifications to the recipe and it was fantastic: gluten free flour reduced fat cheese. Pros: Tasty reheats well easy to make modifications for special diets Cons: Takes some prep work Read More
Rating: 4 stars
03/28/2016
Loved this recipe and the family did too!! This was fabulous!! I made a few modifications to cut fat: used reduced fat cheese and only 1tablespoon of oil in the cornmeal it tasted fantastic!! This was very popular with the whole family and is worth the effort. Pros: Taste reheats well Cons: Takes some prep work Read More
Rating: 3 stars
10/20/2015
Lower sodium version The most significant source of sodium in this recipe is in the cheddar cheese; if you eliminate the cheese rinse the beans and do your own tomatoes this recipe would easily fit into a low-sodium diet. Read More
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Rating: 4 stars
02/03/2015
Lower Sodium To further lower sodium you can cook your own beans (without sodium) or use no salt added canned beans and tomatoes. Pros: healthy Read More
Rating: 4 stars
11/16/2013
Modifying Recipe I made this for myself and my husband but instead of following the cornbread recipe I used Marie Callenders cornbread instead for ease. Having the cornbread baked into the chili gives the chili a bit of a sweetness which is delicious. Pros: The chili is really good! Read More
Rating: 3 stars
03/17/2013
I thought this was good but not great. I did alter the recipe a fair amount partially because I'm vegetarian and I also wanted to reduce the calories. I replaced the ground beef with 1 1/2 cups of cooked wheat berries that I had left over from the wheat berry chili recipe. I only used 1 can of black beans and used 5 tomatoes on the vine instead of canned tomatoes. Because I didn't have the extra liquid from the tomatoes I also added 1/2 cup of vegetable broth. I like spicy so I added 2 habaneros to the chili and one to the cornbread but it still wasn't spicy in my opinion. I tasted the chili and thought it needed more so I added 1tsp salt 1/4 cup cilantro and the juice of 1 lime. The lime definitely helped as did the salt. I made the chili one day ahead then made the cornbread batter and assembled it right before baking and it took nearly twice as long to bake! After 20 minutes the cornbread topping was still almost all liquid. I think I baked it for 45 min total. If I make this again I may use the second can of beans instead of the wheat berries and maybe add some frozen corn or charred corn to the cornbread topping. I also can't say I tasted the cheese at all which is a little disappointing. Read More
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Rating: 4 stars
01/23/2013
i just found this recipe and intend to try it. note to anonymous; i don't think this is high in sodium compared to processed foods but if you are concerned about it use 'no salt added' diced tomatoes. dole has them as do (just as good) generic brands like spartan (much cheaper). that sould take care of the sodium concern. Read More
Rating: 4 stars
11/15/2012
Cooking time is much longer with multiple pans I used shallots cumin turmeric pepper in the chili mixture and ginger and diced green chilis in the cornbread mixture. I made a double batch to share at a potluck and it took an hour to fully cook. Was awesome. Raves and raves.... Pros: Great for pot lucks Read More
Rating: 4 stars
11/01/2012
Used Ground Turkey This was so good the layers of chili cheese and cornbread create a harmony of deliciousness! The cornbread topping is so good especially with the added cilantro. Pros: Easy to make feeds alot of people fills you up Cons: nothing Read More
Rating: 4 stars
10/30/2012
Great but- here is an easy way I use canned chili and a instant mix corn bread. Prepare in 10 minutes.. May not be as good as recipe But for a fast meal you can not beat it. Read More
Rating: 4 stars
10/16/2012
High sodium but sounds good. I want to try this but the sodium is very high. The only thing I see that would cause that is the canned beans but I thought rinsing them would wash away most of the salt they were packed in. I would consider making it with beans that I made myself from dry beans with lower salt content. Pros: Good ingredients and reads like I'd really like it. Simple to make. Cons: Extremely high sodium but wonder if that's accurate with rinsed beans. Read More
Rating: 4 stars
10/30/2011
If you prepare ahead and re-heat this dish 350 degrees will not cut it. You must raise the oven temp to at least 400 degrees Read More
Rating: 4 stars
10/29/2011
I tried this tonight and thought it was excellent! So warm and yummy for a cool fall evening! Gina Lynch Read More
Rating: 4 stars
10/29/2011
sorry - wrong recipe!! I didn't pay enough attention to the recipe title. My review should have gone under the recipe for "shrimp chili cornbread casserole". this one is in my to-try pile. Read More
Rating: 4 stars
10/29/2011
We were happy with this dish and we will make it again. Leftovers were ok the cornbread soaked up most of the liquid. Not sure if I did something wrong or if anyone else with leftovers had this issue? The second day it was like a different meal - to me it seemed like polenta with tomato & shrimp. Which I was fine with it still tasted great!!! But my husband & daughter didn't care for it (they don't eat polenta at all). I put the recipe in my Keep file. Read More
Rating: 4 stars
10/29/2011
This recipe is great. Flavorful hearty healthy and relatively easy to make. I will definitley make this a staple with my family! And it stores and reheats really well. Read More
Rating: 4 stars
10/29/2011
My husband and I make a chili recipe very similiar to this one - called "Five Alarm Chili". We also eat cornbread often with other dishes but have never combined chili and cornbread. This sounds awesome!! Especially the cornbread with the cilantro! Can't wait to make this for a cool night dinner! Read More
Rating: 4 stars
10/29/2011
I love this recipe but unless the sodium is cut drastictly I would' not be able to eat it. If you could give us sodium free or close to it recipes it would appriciated Anonymous Read More
Rating: 4 stars
10/29/2011
only used the cornbread topping but... Been looking for a cornbread topping with whole wheat flour. This was excellent. Used a chili recipe from another source that we love and then topped with this cornbread to make a casserole. Read More
Rating: 4 stars
10/29/2011
Loved it...but next time The cornbread topping was a VERY thin liquid...I was expecting it to be more dough like and thick...but it poured on and I was afraid it wouldn't turn out. However it turned out just like the picture. Next time I will try canned diced tomatoes instead of crushed tomatoes or use 1/2 of each kind. I doubled the recipe and cut back on the amount of chili by 1 TBSP because there were 3 kids eating. I served it with red enchilada sauce on the side. Tasty...even our cilantro hater loved it! Pros: 11 people cleaned their plates and came back for more Cons: Might try a little more liquid next time Read More
Rating: 4 stars
10/29/2011
Tasty reheated well My young kids and husband liked it and only my husband detected the presence of whole wheat in the cornbread. I omitted the cilantro from the cornbread. I split into two dishes and baked them at the same time. It got gently reheated in the microwave a number of times (over a longer heating on low power with a lid) and didn't lose too much of the original taste or texture for having been abused in such a fashion. Pros: Easy healthy reheated well Read More
Rating: 4 stars
10/29/2011
Delicious and Easy! I've made this several times because both my guy and I love it plus it's so easy to make and keeps well in the fridge for several days as leftovers. I've made it with ground turkey but prefer leaving out the meat for a vegetarian entree instead. I omit the salt in the cornbread recipe and use home-cooked beans instead of canned. I also like to use a mix of smoked gouda and cheddar. Today I'm going to use soy chorizo in the chili and smoked cheese- I think that will be a delicious combo! Pros: Easy and quick to make. Also easy to adjust the recipe. Read More
Rating: 1 stars
10/29/2011
Complete Failure This was easy to make but the chili was just so so and the corn bread topping was mealy and tasteless. My kids who like chili and are usually adventerous eaters hated it. There are just much better recipes out there for chili! Pros: Easy Cons: Tasteless Read More
Rating: 5 stars
10/29/2011
Yummy chili-cornbread casserole I loved this recipe. I added a jalapeno and a LOT more cumin as well as cilantro and red pepper flakes. I did spice it up quite a bit as we like a lot of spice. My kids who hate cornbread also loved this recipe. It doesn't need more liquid because it's a casserole. Will be having leftovers today and would definitely make it again. Pros: Really easy hearty and very tasty Read More
Rating: 2 stars
10/29/2011
Chili Cornbread no go Sorry but this one didn't make it. There are better chili recipes. The cornbread can be "tinkered" with and make to taste better. Can't recommend this one. Pros: Can be improved Cons: There is better chili Read More