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Sep 10 2016
1 year ago
7:00 PM MST

Craving Comfort Food? Make this Cornbread Chili Casserole

Sep 10, 2016 @ 7:00 PM MST
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Do you love warm cornbread and chili as a comforting Fall meal? If you’re looking for a yummy way to combine the two, check out this easy Cornbread Chili Casserole! It makes for a delicious and simple meal any day of the week.


Cornbread Chili Casserole

*Adapted from

1 Large Onion, chopped
3 Cloves Garlic, minced
2 pounds Ground Beef, or Ground Turkey
1-28 oz. can Crushed Tomatoes
2 -16 oz. cans Red Kidney Beans, drained
2 Tablespoons Chili Powder
1 teaspoon Ground Cumin
1 teaspoon Salt
1 teaspoon Pepper
2-8.5oz. packages of Corn Muffin Mix (Such as Jiffy Corn Muffin Mix)
{Plus – Ingredients for batter}


Directions: In a large pot over med/high heat add a little olive oil and cook onions and garlic for a couple of minutes until tender. Add ground meat and brown 8-10 minutes until cooked. Drain off any excess liquid. Add remaining chili ingredients except for cornbread mix and let simmer on low for 15-20 minutes. Transfer chili to a large 9×13 casserole dish.

Make cornbread batter and pour over the top of chili. Bake at 375 degrees for 30-35 minutes until cornbread is golden brown and toothpick inserted into center comes out clean.

Serve with sour cream and cheese if desired. Serves 8


  • I used my favorite oven safe 3 Quart Enamel Cast Iron pan to make it a one pot meal. You could also use a Cast Iron Dutch Oven pot or just transfer to a large casserole dish to bake like the recipe states.
  • The original recipe calls for one box of muffin mix and we use two boxes so the bread top is thicker. If you’d like less cornbread, just use one box and decrease baking time to around 20 minutes.
  • If you like spicy chili add more chili powder, cayenne pepper, or we like to use Tabasco.
  • I didn’t have a large can of crushed tomatoes on hand and instead used one 15oz. can crushed tomatoes, and one 15oz. can diced tomatoes, drained. It worked out great.

This dish tastes amazing…. Comfort food at it’s BEST! We love chili and this is a great quick and basic recipe. You could also substitute your own favorite chili recipe and use the same idea for those times you have leftover chili to use up. Next time I’d like to experiment with adding corn, chilies, and cheese to the cornbread batter.  Yum!

Written by Lina for Hip2Save. Lina is a proud mom of 2 kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s DIY/Crafts created just for Hip2Save, click here.

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