Cheesy Chili Cornbread Casserole

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This comforting and hearty Cheesy Chili Cornbread Casserole starts with a cheesy chili base, then another layer of cheese, and then a fluffy cornbread top! Customize it to your tastes with your favorite type of cheese. And, this casserole freezes well so you can save some for a rainy day!

cheesy chili cornbread casserole in casserole dish and white plate

Note: this post was originally published in 2019, and updated in 2021 with new photos and improved instructions.

What makes a good casserole? In my opinion, casseroles should feel like a warm, cozy blanket. And to me, this casserole is basically the food equivalent of a fluffy fleece blanket (the kind with arms even!) next to a warm fire on a cold day.

This hearty Cheesy Chili Cornbread Casserole starts with a beef and bean chili at the bottom, mixed with some shredded cheese to provide a bit of extra creaminess and richness. Then, the entire surface is covered with another layer of cheese! To finish it off, a layer of cheesy cornbread is added on top, that gets perfectly browned and fluffy as it bakes in the oven. Wow that's cozy, is it not?!

What's more, you can make this entire cheesy casserole in about one hour, and it even freezes well, so you can save some for a rainy day when you need a bit of cheesy comfort food!

Recipe ingredients

Ingredients for chili layer with text overlay — Ingredients for chili layer

ingredients for cornbread layer with text overlay — Ingredients for cornbread layer

Ingredient notes

Cheese: for the cheese, I used sharp cheddar, both shredded and sliced. But, you can go with your favorite type, as long as it's a shred-able cheese that melts well (i.e. this would not be the time to use feta!). So, cheddar is good, also pepper or Monterey Jack, and Colby would all work well.
Ground beef: to avoid having to strain excess grease from the chili, I prefer to use 90% lean ground beef. You could use a less lean beef no problem, just spoon off any excess grease after the meat is browned if need be. And, you could even substitute another type of lean ground meat like bison or turkey if you like.
Frozen corn: the recipe calls for frozen corn for convenience, but feel free to substitute fresh corn (off the cob!). Or, canned corn would also work fine.
Buttermilk: if you don't have buttermilk on hand, you can make a good substitute by adding vinegar to milk. I explain how to do this in more detail in the Tips and Tricks section!

Step by step photos

1. After pre-heating the oven, heat up the oil in a large pot over medium heat. While it's heating, chop the onion. Add it to the pan and cook until softened, about three minutes.

2. Then, add in the ground beef, salt, cumin and chili powder.

3. Stir and break the beef up into small pieces with a wooden spoon. Cook, stirring occasionally, until the beef is no longer pink, about five or six minutes.

browned beef and onions in pot with spoon

4. Once the beef is browned, add in the undrained black beans, drained tomatoes and chiles, and frozen corn. Stir and let simmer on the stove while you prep the cornbread batter.

5. Mix up the cornbread ingredients in a medium bowl, adding the cheese in last. Set aside while you work on assembling the casserole.

shredded cheese in bowl with cornbread batter

6. Now, turn to the chili that has been simmering. Make sure there isn't a ton of excess liquid; it should be moist but not super wet. If needed, let the chili cook for another few minutes to allow the chili to thicken. Then, turn off the heat and mix in the shredded cheese.

7. Add the chili to the bottom of a 9 x 13 inch baking pan or casserole dish.

8. Top evenly with the sliced cheese.

slices of cheese laid out on top of chili in baking pan

9. Then, spread the cornbread batter evenly across the top.

10. Bake in the preheated oven until the top is firm, browned, and a toothpick inserted in the center comes out clean.

Tips and tricks

Use Your Pockets of Time to Get Ahead!

I discussed the concept of "time pockets" in my post for 30 Minute Stovetop Chicken Enchiladas. Basically, this means that in order to speed a recipe along, I like to use any downtime in the recipe to prep the next steps.

Here, since it's ok to leave the onion and beef cooking for a few moments in between stirring, you can use that time to open up the cans, drain the tomatoes and chiles, and shred cheese if you need to.

But, I highly recommend doing these steps on the counter right next to the stove. This way, you can easily see what's going on with your onions and beef and give a quick stir when you need to.

Other tips and tricks

I like to shred my own cheese for most recipes; that gives the smoothest result since pre-shredded cheese has additives to prevent clumping. But here, the difference between using pre-shredded and non isn't so drastic as it would be for a fondue or mac and cheese for example. So, if you want to save time, go for the pre-shredded!

This recipe calls for buttermilk for the cornbread layer; if you don't have buttermilk, you can make a pretty good substitute! Just pour 4 teaspoons of white vinegar or lemon juice into a liquid measuring cup, and fill to the 1 ¼ cup mark with milk. Stir and let sit for 10 minutes or until thickened slightly.

Recipe FAQs

How do I store Cheesy Chili Cornbread Casserole?

After the casserole is baked, you can store any leftovers in the fridge for 3 - 4 days, tightly covered. For best flavor and texture, however, I like to eat leftovers within 2 days.

You can even bake the casserole, let it cool for about 15 minutes, and then cover and place the entire thing in the fridge. When you're ready to serve, cover the top of the casserole with aluminum foil, then heat in a 350 degree oven for 25 - 30 minutes until heated through and bubbly. (But, to avoid thermal shock which could damage some types of glass or ceramic casserole dishes, let the casserole dish warm to around room temp first before placing in the preheated oven.)

Can I freeze the casserole?

Yes, this casserole freezes well! I like to place individual portions in food storage containers and freeze for 2 - 3 months. Then, you can easily re-heat the individual portions in the microwave or oven.

What should I garnish the casserole with?

This casserole is great on its own, but there is also so much garnish potential! Try chopped cilantro, thinly-sliced jalapeño, thinly-sliced green onion, or a dollop of sour cream!

cheesy chili cornbread casserole serving on white plate with fork

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