Craving a taste of childhood nostalgia and the perfect blend of sweet and savory? Look no further than the humble yet delicious chili cornbread casserole! This hearty dish is more than just a meal; it’s a warm hug on a chilly fall evening, a memory of simpler times, and a guaranteed crowd-pleaser.
Growing up, my mom wasn’t exactly known for her gourmet cooking. Baking was more her forte. But she had a few dishes that I eagerly anticipated, like her chicken and dumplings, fried potatoes and onions, and, of course, her chili cornbread casserole. These weren’t fancy meals; they were made with love (and necessity) on a budget. We’re talking food stamps, WIC, and Section 8 housing. But you know what? We ate well.
My mom’s cooking philosophy was simple: make large, filling meals that would last. This meant lots of chili, black-eyed peas, ham soup, and spaghetti. While I wasn’t always thrilled about those dinner choices as a kid (especially the liver and onions!), I have fond memories of two dishes: chili mac and chili cornbread casserole.
Why Chili Cornbread Casserole is the Perfect Comfort Food
There’s something undeniably comforting about a chili cornbread casserole. It’s the ideal marriage of two classic dishes: hearty chili and sweet, fluffy cornbread. Unlike my mom’s chili (which was a bit too sweet and simple for my taste), my version is packed with flavor and has a thicker consistency.
What makes this dish so special?
- Convenience: It’s an all-in-one meal. No need to worry about running out of cornbread before the chili is gone!
- Flavor: The combination of savory chili and sweet cornbread is simply irresistible. You can customize it to your liking with extra cheese, sour cream, or a touch of spice.
- Budget-friendly: This dish is easy on the wallet, making it perfect for families or anyone looking for an inexpensive yet satisfying meal.
- Crowd-pleaser: Whether you’re hosting a potluck or feeding a hungry family, chili cornbread casserole is always a hit.
- Fall Favorite: This is the perfect fall casserole recipe!
Elevating this Casserole Dish
While my mom’s chili cornbread casserole was a childhood favorite, I’ve put my own spin on it. I like my chili with a bit more depth, so I add onions, peppers, various seasonings, and chipotle sauce. I also prefer a thicker chili, which holds up well under a blanket of cornbread.
For the cornbread, I use Jiffy Cornbread mix because it’s what I grew up on and I love the taste. However, feel free to use your favorite cornbread recipe or mix. I add creamed corn, sour cream, and a touch of honey for extra moisture and sweetness.
Tips for the Best Chili Cornbread Casserole
- Use a large casserole dish: This recipe makes a lot of food! A 9×13-inch dish should work, but a 10×15-inch dish will give you extra room.
- Don’t overfill the dish: Fill it only about 2/3rds full with chili to prevent it from overflowing during baking.
- Customize the flavors: Add your favorite chili toppings, like sour cream, chives, or sliced jalapenos. You can also adjust the sweetness of the cornbread by omitting the honey or adding a diced jalapeno for a kick.
- Bake until golden brown: Bake the casserole until the cornbread is golden brown and a toothpick inserted into the center comes clean.
A Hearty and Inexpensive Meal
This chili cornbread casserole is not only delicious and comforting but also budget-friendly. It’s an excellent option for families or anyone looking for a hearty and inexpensive meal. With just a few simple ingredients, you can create a dish that will warm your belly and bring back fond memories. Chili cornbread casserole is more than just a meal; it’s a taste of home, a childhood memory, and a reminder that good food doesn’t have to be complicated or expensive. So, next time you’re looking for the perfect comfort food, try this recipe. I hope you and your family enjoy it as much as I do!
Commonly Asked Questions
Absolutely! You can add your favorite chili toppings like sour cream, chives, or jalapeños. You can also adjust the sweetness or spice level to your preference.
Yes, feel free to use your favorite cornbread recipe or mix. The blog post author uses Jiffy Cornbread mix but encourages readers to use what they prefer.
Some topping ideas include sour cream, chives, sliced jalapeños, and extra shredded cheese.
Similar Recipes
If you enjoy casserole recipes like this, you will like the ones below:
- Loaded Hashbrown Casserole
- Turkey Chili
- White Chicken Chili
- Award Winning Chili (Chili Con Carne)
- Million Dollar Spaghetti Casserole
- Cheeseburger Tater Tot Casserole
Chili Cornbread Casserole Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 1x
Description
Eating chili and cornbread together has never been more delicious! Enjoy this Chili Cornbread Casserole when you need something hearty and comforting!
Ingredients
- 1 1/2 c. onions, diced
- 1 1/2 c. green bell pepper, diced
- 1 tbsp. garlic cloves, minced
- 1 lb. ground beef
- 1 lb. ground turkey sausage
- 1/2 tbsp. Kosher salt
- 1/2 tbsp. Coarse black pepper
- 2–15 oz. can tomato sauce
- 4.25 oz. can tomato paste
- 2 tbsp. Chipotle sauce
- 14.5 oz. chilli beans
- 1.25 oz. chilli seasoning
- 2–4.75 oz. boxes Jiffy Cornbread mix
- 2 eggs
- 2/3 c. milk
- 1 dollop sour cream
- 7 oz. cream corn
- 2 tbsp. honey
- 1 1/2 c. sharp cheddar cheese, shredded
Instructions
- Preheat oven to 350 Degrees.
- Using a large shallow saute pan, heat 2 tbsp. Olive oil on medium heat. Add the onions and bell pepper to the pan. Saute for 5-7 minutes, just until soft and translucent. Next, add the garlic cloves and cook for 3 minutes.
- Add the ground beef and ground sausage to the pan. Cook the meat with the veggies until cooked through and browned, about 10-15 minutes. Drain any excess grease and return to pan.
- Season with salt and pepper, stir. Add both cans of tomato sauce, tomato paste and stir until well mixed. Add the chipotle sauce, chili beans, chili seasoning, and stir. Allow simmering for 10-15 minutes.
- Pour the chili in a 9X13 casserole dish about 2/3rds.
- In a large bowl, add both boxes of Jiffy cornbread, both eggs, milk, and stir. Add the dollop of sour cream, creamed corn, honey, and stir until well mixed. Pour the cornbread on top of the chilli leaving about an inch of room from the top of the casserole dish.
- Sprinkle the shredded cheese on top of the cornbread mix, place the casserole dish on top of a baking sheet just case it bakes over, and bake for about 30 minutes or until a toothpick can be inserted into the cornbread and it comes out clean. Allow to cool slightly and serve.
- Top off with sour cream, chives, or sliced jalapeno.
- If you prefer a less than sweet cornbread, you can omit the honey and add the diced jalapeno to the mix if you wish. Get creative.
Notes
- NOTE: I used a 9X13 casserole dish and had chili left over as it all was too much to pour in the dish. It was only about 2-3 cups of leftover chili, which was fine with me. But you can also use a 10X15 casserole dish if you have it. I would just add an extra box of Jiffy cornbread, 1 egg, and an extra ½ cup of milk when you make the cornbread mixture. You can leave everything the same. Bake for about 25-30 minutes.
- Prep Time: 15 mins
- Cook Time: 50mins
- Category: Entree
- Method: Cook
- Cuisine: American
I’m making a list of ultra-comfort food dishes for my February meal plan… this recipe is definitely going on my list. YUM!
Crissy recently posted…Ham and Noodle Casserole
I’m so glad!