Chili and Cornbread Casserole Recipe

This chili and cornbread casserole comes together in about 40 minutes with simple ingredients you probably already have in your kitchen. It’s the ultimate cozy comfort food that’s the perfect way to use up leftover chili!

Easy Chili Cornbread Casserole Recipe

• Golden, buttery, cheesy cornbread bakes right over the hearty chili for a satisfying and comforting weeknight dinner.
• It’s the literal best way to use up leftover chili! I love to make a big batch of this chili over the weekend and then use the leftovers to make chili cheese dip, mini chili cheese dogs, baked cheese dogs, chili cheese fries, chili mac, or this cornbread casserole.

Ingredients for Chili Cornbread Casserole

• Homemade Chili: Use any leftover chili you have on hand – ground beef, shredded beef, 3 bean, or vegetarian all work great. Store-bought or canned chili can also be used for convenience.
• Jiffy Cornbread Mix: The secret shortcut for a perfectly sweet and tender topping. You can use your favorite cornbread mix or a homemade version if you prefer.
• Eggs: Help bind the cornbread together and add a light, fluffy texture.
• Shredded Cheddar Cheese: Adds richness and a little gooey goodness. Monterey Jack or Pepper Jack can be used instead for a different flavor.
• Sour Cream: Keeps the cornbread moist and adds a subtle tang. Use full-fat sour cream for the best flavor and texture.
• Whole Milk: Adds moisture and creaminess to the batter. Half and half works as a substitute.
• Melted Butter: Gives the cornbread a buttery flavor and helps create a golden crust. Salted or unsalted works.

How to Make Chili Cornbread Casserole

Heat leftover chili in the microwave or on the stovetop until warmed through. Spread evenly into a 9×13 white baking dish.

Add Jiffy cornbread mix, eggs, cheddar cheese, sour cream, milk, and melted butter to a large bowl.

Stir just until combined. Don’t overmix.

Scoop the cornbread mixture over the chili.

Bake for 25–30 minutes or until the cornbread is golden brown and starting to pull away from the edges of the pan.

Let the casserole rest for 5 minutes, then top with sour cream, cheese, and sliced green onion and enjoy!

Tips for Making Chili Cornbread Casserole

• Don’t overmix the cornbread batter. It’s okay if it’s a little lumpy as long as the dry ingredients are well incorporated.
• If your leftover chili is thick, you can add a splash of broth or water before layering so it stays moist while baking.
• For extra flavor, sprinkle a little more shredded cheese on top before baking.

Make-Ahead Instructions

• You can assemble the casserole up to 24 hours in advance.
• Cover tightly with plastic wrap and refrigerate until ready to bake.
• Let it sit at room temperature for 20–30 minutes before baking as directed.
• Plan to add a bit of extra baking time to account for the colder temperature.

Storing Leftovers

Store leftover casserole in an airtight container in the refrigerator for up to 4 days.

Reheating Chili Cornbread Casserole

• Reheat individual portions in the microwave for 1–2 minutes.
• Or warm the whole casserole in a 350-degree oven, covered with foil, for about 20 minutes until heated through.

You Can Easily Halve This Recipe

• This recipe makes a 9×13 pan of chili casserole, but you can easily halve it if you’re feeding a smaller group or have less chili left over!
• Literally just half of everything:
  • 2 cups chili
  • 1 package of Jiffy cornbread mix
  • 1 egg
  • 2 ounces shredded cheddar cheese (about 1/2 a cup)
  • 1/3 cup whole milk
  • 2 tablespoons melted butter
• Then use a 9×9 baking dish instead of a 9×13. Then follow the instructions in the recipe card below!

Serving Suggestions

• oven roasted Parmesan potatoes
• easy loaded potato salad
• cheesy potato casserole
• au gratin potatoes
• one pot cowboy beans

Try these family dinner recipes next!