What’s for dinner? Make this bold, zesty Chili Cornbread Casserole tonight. A golden-brown cornbread crust bakes toasty and tender over a hearty, homemade turkey chili for a comforting one-pan meal.
Our New Favorite Way to Eat Chili!
If you love classic chili, you’ll adore this skillet casserole. It starts with a flavorful turkey chili cooked right in an ovenproof pan, then finishes under a fluffy cornbread topping. Quick to prepare and easy to customize, it’s a weeknight winner that’ll have everyone asking for seconds.
Why Do People Eat Cornbread with Chili?
Chili and cornbread are a classic pairing rooted in Southwestern American cooking. Corn was a staple, and hearty pots of chili or beans were common. Cornbread makes the perfect accompaniment—slightly sweet, crumbly, and sturdy enough to soak up the chili’s rich flavors. The combination is both practical and delicious, and it remains a beloved comfort-food match today.
How to Make Chili Cornbread Casserole
The method is simple: build a flavorful chili on the stove, top it with cornbread batter, then bake until the crust is golden. Here’s the streamlined process:
- Cook the aromatics. Heat oil in a large ovenproof skillet over medium-high heat. Sauté diced onion, bell pepper, and garlic until soft and translucent.
- Brown the turkey. Add ground turkey and cook until no longer pink, breaking it into small pieces as it browns.
- Season. Stir in chopped jalapeño, chili flakes, cumin, salt, and black pepper and cook briefly to release the spices’ aroma.
- Add beans, broth, and tomatoes. Drain and rinse beans, add them to the skillet with the broth, bring to a boil, then add the diced tomatoes.
- Simmer. Reduce heat and simmer the chili about 15 minutes, stirring occasionally.
- Prepare cornbread dry mix. Preheat the oven to 375°F. Whisk together fine cornmeal, all-purpose flour, and baking powder.
- Mix wet ingredients. In another bowl, whisk eggs, vegetable oil, milk (or buttermilk), sugar, and salt.
- Make batter. Combine wet and dry ingredients, stirring just until blended.
- Top the chili. Spread the cornbread batter evenly over the simmering chili in the skillet.
- Bake. Transfer the skillet to the oven and bake 20–25 minutes, until the cornbread is golden and a toothpick comes out clean.
- Rest and serve. Let the casserole cool for a few minutes, then garnish and serve with your favorite toppings.
Tips for Success
These tips will help you get the best texture and flavor from your casserole.
- Swap proteins. Ground beef or bison work well in place of turkey if you prefer a richer flavor.
- Make it vegetarian. Replace the meat with extra vegetables and beans for a satisfying vegetarian version.
- Choose the right cornmeal. Use finely ground cornmeal for a tender cornbread. Avoid cornflour or cornstarch, which are too fine.
- Use a baking dish if needed. If you don’t have an ovenproof skillet, cook the chili on the stove then transfer it to a baking dish before topping with batter and baking.
Serving Suggestions
Fresh, cool side dishes complement this warm casserole nicely. Try crisp coleslaw, a chilled cucumber salad, or a bright fruit salad for contrast and balance.
- Coleslaw. Crunchy and creamy, it cuts through the casserole’s richness.
- Cucumber salad. Light and refreshing for a cooling counterpoint.
- Fruit salad. Adds color and a touch of sweetness to the plate.
How to Store and Reheat Leftover Casserole
- Refrigerate leftovers in a sealed container for 3–4 days. Reheat in the microwave or warm in a 350°F oven until heated through.
- To freeze, cool completely, wrap tightly, and store up to 3 months. Reheat from frozen in a covered dish at moderate oven temperature until warmed through.
More Hearty Casserole Meals
- Cabbage roll–style casseroles and other comforting bakes make great alternatives when you want variety.
Chili Cornbread Casserole
Ingredients
Homemade Chili
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup chopped green bell pepper
- 1 small jalapeño, finely chopped (seeds removed)
- 1 pound ground turkey
- 1 teaspoon chili flakes
- 1 teaspoon ground cumin
- salt and fresh ground black pepper, to taste
- 28 ounces light red kidney beans
- 28 ounces dark red kidney beans
- ½ cup chicken or vegetable broth
- 14.5 ounces canned diced tomatoes
Cornbread Layer
- ⅔ cup fine ground cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 eggs, lightly beaten
- ½ cup vegetable oil
- ½ cup whole milk or buttermilk
- 1 tablespoon sugar
- 1 teaspoon sea salt
Optional Garnishes
- Jalapeño
- Sour Cream
- Cilantro
- Shredded Cheese
- Chives
Instructions
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Heat the olive oil in a large skillet over medium-high heat. Add diced onion, chopped bell pepper, and minced garlic; cook about 5 minutes until softened.
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Add ground turkey and sauté until cooked through and browned, breaking it into pieces as it cooks.
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Stir in jalapeño, chili flakes, cumin, sea salt, and black pepper; cook for about 1 minute more.
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Drain and rinse the beans, add them to the skillet with the broth, and bring to a boil. Add the diced tomatoes.
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Reduce heat to low and simmer the chili about 15 minutes, stirring occasionally.
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Preheat the oven to 375°F while the chili simmers.
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In a bowl, combine cornmeal, flour, and baking powder.
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Whisk eggs, vegetable oil, milk, sugar, and salt in a separate bowl.
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Add the dry ingredients to the wet ingredients and stir until just combined.
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Spread the cornbread batter evenly over the chili in the skillet.
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Bake in the preheated oven 20–25 minutes, until the cornbread is golden and a toothpick comes out clean.
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Remove from the oven and let cool a few minutes before serving.
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Garnish with jalapeño slices, sour cream, cilantro, chives, or shredded cheese as desired.
Equipment
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Large cast iron skillet (or ovenproof skillet)
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Chef’s knife
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Measuring cups and spoons
Notes
- Storage: Leftovers keep 3–4 days refrigerated in a sealed container. Reheat in the microwave or at 350°F until warmed through.
- Protein options: Swap ground turkey for ground beef or bison if you like.
- Vegetarian option: Replace the meat with additional vegetables and beans for a meat-free casserole.
- Cornmeal: Use finely ground cornmeal for the best texture; avoid cornflour or cornstarch.
- Skillet substitution: If you lack an ovenproof skillet, cook the chili on the stove, transfer it to a baking dish, top with batter, and bake.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation.
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