Chili Casserole with Cornbread

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Chili and cornbread always seem to go good together. Put them both in the same dish and you create an amazing one dish meal.

I was a little worried about how well the cornbread would bake with the chili added to it, but to my surprise it was almost perfect. The recipe calls for an 8 x 12 – 2 quart dish which I did not have on hand – so I substituted an 8 x 8 an as a result the chili mix pretty much covered the cornbread; but the end result was still very good.

If you’re looking for a good one dish meal give this one a try it’s really good.

Chili Casserole with Cornbread
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Mexican
Serves: 4
  • 1 pound lean ground beef
  • 1 jar chunky salsa (16 ounces)
  • 2 cups dark red kidney beans
  • 1 can diced tomatoes (undrained)
  • 1 ½ cups frozen corn
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 package 6.5 ounce Betty Crocker cornbread and muffin mix
  • ⅓ cup milk
  • ⅓ cup shredded cheddar cheese
  • 1 tablespoon sliced green onion
  1. preheat oven to 400F.
  2. In a large skillet over medium high break up burger while cooking until burger is brown and no longer pink inside; drain if needed. Add the salsa, kidney beans, tomatoes, corn, chili powder and cumin; mix until thoroughly combined. Cook for about 5 minutes or until heated through.
  3. While burger is cooking prepare muffin mix according to package directions using milk. Spoon batter around the edges of a ungreased 8 x 12 baking dish and spoon the chili mixture into the center.
  4. Bake for 18 minutes – sprinkle cheese over the top and continue baking until cheese is melted and cornbread is golden brown.
  5. Serve hot garnished with the green onion.

Adapted from Betty Crocker

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