This post may contain affiliate links meaning if you buy from them, I will make a few pennies, at no cost to you. See disclosure here.

This chili cornbread casserole with Jiffy mix tastes like your mom’s chili but is topped with a layer of sweet and crispy cornbread. It’s the definition of Southern comfort food but super easy!

plate of chili cornbread casserole topped with sour cream.

Baked Chili with Cornbread Topping

Casseroles are the epitome of easy dinners. You cook everything in the same dish, and the meal is ready to serve. Plus, you just can’t beat the way the flavors combine as they cook.

Chili is already a hearty and filling dinner. Add some cornbread on top, and you have a dinner everyone will look forward to! 

Just like green chili corn casserole, the cornbread will melt in your mouth. It’s as filling as salsa chicken casserole and just as easy as cheesy chicken broccoli and rice casserole

Why you’ll love Chili Cornbread Casserole

  • Family-Friendly – Both kids and adults love the flavors of chili and the buttery texture of the baked cornbread topping.    
  • Simple Ingredients – If you don’t already have the ingredients in your pantry, they are easy to find (and don’t cost much, either) 
  • Easy – If you can make chili, you can make this simple casserole. 
  • Tasty Leftovers –  As it sits in the refrigerator, the flavors meld together, and it tastes even better the next day.
fork with a bite of chili casserole.

Equipment you’ll need

Ingredients

Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

  • Ground BeefI recommend extra lean ground sirloin (93/7) just to prevent excess grease. However, you can use what you like (or what you have at the ready), just make sure to drain off any grease, if necessary.
  • OnionAny color or type of onion will add the right flavor. If you’re using dried onion powder, use 1 Tablespoon.
  • Chili SeasoningUse any store-bought or homemade chili seasoning. Although it’s a little different, my homemade taco seasoning will also work in a pinch. Make it as spicy as you like it!
  • GarlicFresh garlic will have more aromatic properties, so use it wherever possible. You can use jarred minced garlic too, however.
  • Crushed TomatoesUsing canned tomatoes will save you chopping time. 
  • Frozen CornFrozen or canned corn tastes delicious in the chili. 
  • Black BeansMake sure the black beans are drained and rinsed well.
  • Jiffy Corn Muffin MixMaking chili cornbread casserole with Jiffy mix is a super convenient way to add fun contrasting textures to this dish.  
  • Eggs and MilkThese get added to make the cornbread mixture, taking it from a powder to a batter. Any type of milk will work, I use 2%. 
ingredients laid out to make chili cornbread casserole.

How to make Chili Cornbread Casserole

This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. Step One: Brown the ground beef with the diced onion in a large skillet over medium heat. Keep cooking until the onions are soft. When they’re fully cooked, add the garlic and chili seasoning and cook them together for about 30 seconds. 
  2. Step Two: Add the crushed tomatoes to the skillet and simmer it all together for about 5 minutes. Then, take the pan off the heat and stir in the black beans. Once they are all combined, pour the chili mixture into a prepared 9×13 baking dish. 
overhead shot of chili in a skillet.
  1. Step Three: Grab a large mixing bowl and mix together the cornbread mix, eggs, and milk. 
prepared jiffy cornbread mix in a mixing bowl.
  1. Step Four: Add the mixed cornbread batter on top of the chili mixture in the casserole dish. 
overhead shot of cornbread mix being spread onto a baking dish of chili.
  1. Step Five: Bake for about 25 minutes, or until the cornbread topping is golden brown. Then, slice, scoop, and serve with your favorite chili toppings!
cornbread chili casserole in a baking dish.

What to serve with Chili Cornbread Casserole

This is a complete meal, so you don’t have to make any side dishes if you don’t want to.

Add your favorite toppings like sliced green onions, fresh parsley, jalapeno slices, sour cream, or Greek yogurt are fantastic choices.

People often serve chili with homemade honey cornbread. But the cornbread topping makes that unnecessary.

Instead, add some nutritious oven roasted garlic green beans to the table with the chili.

Tips & Suggestions

  • To prevent the chili from being too greasy, use lean ground beef (93/7). If you use beef chuck, drain all the grease before adding it back to the pan. 
  • Use dried onion flakes instead of cutting a fresh onion. 
  • Jarred minced garlic is a good replacement for fresh garlic. You must add a bit more minced garlic since the aroma isn’t as strong. 
  • If you use homemade chili seasoning, use about 3 tablespoons. If you use a packet of chili seasoning, then use the entire packet in the chili. The packet has fillers so you need more than homemade.
  • You don’t have to use the Jiffy brand, you can use any box of corn muffin mix. Ensure you’re using 16 ounces of cornbread muffin mix. 
  • A sprinkle of cheddar cheese into the Jiffy mix adds a cheesy element the whole family will enjoy.

How to reheat and store Chili Cornbread Casserole with Jiffy Mix

How to store leftovers

Store the leftover casserole in an airtight container in the refrigerator.

How long will chili casserole last in the fridge?

This easy cornbread topped casserole  recipe will stay fresh in the refrigerator for about three days.

Can I freeze this kind of casserole?

Yes, you can freeze this recipe. Freeze it in a freezer-safe container or a disposable aluminum tray wrapped tightly in plastic wrap. Keep the casserole in the freezer for up to six months.

How to reheat cornbread chili casserole

You can reheat the casserole in the oven again. It’s especially helpful to use an oven-safe dish to freeze it in, like a disposable aluminum tray. That way you can pop it in the oven to reheat without having to dirty extra dishes.

Alternatively, you can microwave your leftovers!

side view of chili cornbread casserole in a baking dish.

FAQs

Can I make vegetarian chili casserole? 

Yes, it’s possible to make vegetarian chili. Just replace the ground beef with another can or two of black beans. If you want it to be heartier, add some mushrooms.

Can I add honey on top of the cornbread?

Yes, this is a fantastic idea. The honey will balance out the spiciness of the chili in a perfect way.  

How do you make chili spicier?

Adding jalapeno or poblano peppers to the chili is the easiest way to make this recipe spicier. If it’s still not spicy enough, add some hot sauce at the end when you’re serving them.

Does this have to be made with ground beef?

Not at all! Use whatever ground meat you would use to make chili. Ground turkey or ground chicken would make a nice light chili.

Need more chili recipes? Try these:

Crockpot Chili Dogs

Slow Cooker Chili 

Slow Cooker Buffalo Chicken Chili 

Easy Crock Pot Frito Chili Pie 

Easy Slow Cooker Chili Mac and Cheese

Click here for my entire collection of main meal recipes.

plate of chili cornbread casserole with a dollop of sour cream.

Did You Make This?

If you made this recipe, I’d love to know how it went in the comments section below.

You can also tag me on Instagram – @melissa_pplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!

plate of chili cornbread casserole topped with sour cream.
4.50 from 4 votes

Chili Cornbread Casserole with Jiffy Mix

Servings: 8 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
This chili cornbread casserole with Jiffy mix tastes like your mom’s chili but is topped with a layer of sweet and crispy cornbread. It’s the definition of Southern comfort food but super easy!

Ingredients
 

  • 1 pound ground beef I recommend sirloin (93/7)
  • 1 medium onion diced; or 1 Tablespoon dried onion
  • 2.5 Tablespoons chili seasoning or 1 packet
  • 2 cloves garlic minced; or 1 Tablespoon minced garlic
  • 28 ounces crushed tomatoes
  • 1 ½ cups frozen corn
  • 15 ounces black beans drained and rinsed
  • 17 ounces Jiffy corn muffin mix oz two 8.5 oz boxes
  • 2 large eggs
  • cup milk

Instructions

  • Preheat oven to 375°F and lightly spray a 9×13 baking dish with nonstick cooking spray. Set aside.
  • To a large skillet over medium heat, add the ground beef and diced onion. Brown, breaking apart, until the meat is cooked and the onions are soft. Add in the garlic and the chili seasoning. Cook until the garlic is fragrant, about 30 seconds.
    1 pound ground beef, 1 medium onion, 2.5 Tablespoons chili seasoning, 2 cloves garlic
  • Stir in the crushed tomatoes and corn. Let simmer for 5 minutes. Remove the pan from the heat and add in the black beans. Pour the meat mixture into the prepared baking dish.
    28 ounces crushed tomatoes, 1 1/2 cups frozen corn, 15 ounces black beans
  • In a large mixing bowl, add the cornbread mix, eggs, and milk. Stir together.
    17 ounces Jiffy corn muffin mix oz, 2 large eggs, 2/3 cup milk
  • Gently add the cornbread batter on top of the beef mixture and lightly spread around.
  • Bake for 25 minutes or until golden brown. Scoop and serve!

Video

Notes

  • I recommend using a lean ground beef (93/7). If using chuck, drain off any grease, if necessary.
  • Dried onion can be used in place of freshly chopped onion.
  • Minced garlic can be used in place of fresh garlic.
  • If using homemade chili seasoning, use 2-3 Tablespoons. If using a packet, use the entire packet.
  • Any corn muffin mix can be used, as long as you have around 16 ounces total. Prepare according to the package instructions. 
  • Serve topped with sour cream or Greek yogurt, jalapeno slices, and/or parsley.
  • Store leftovers covered in the fridge for up to 3 days.

Nutrition

Serving: 1g | Calories: 505kcal | Carbohydrates: 73g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 690mg | Potassium: 955mg | Fiber: 12g | Sugar: 18g | Vitamin A: 1465IU | Vitamin C: 13mg | Calcium: 130mg | Iron: 6mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments

  1. I think adding some black olives would be great. I’m going to make this with black olives and then I’ll tell you how it went.