Beef Chili Cornbread Topping

The first time I made this chili cornbread casserole was during a particularly brutal February when my apartment had zero insulation and I was desperate for something that would warm me from the inside out. I'd been nursing a cold for days and the combination of spicy beef bubbling away under that golden cornbread crust felt like absolute medicine. Now it's become my go-to when friends need feeding, because there's something wildly comforting about an all-in-one meal that makes the whole house smell incredible.

Last winter my brother showed up at my door unexpectedly, fresh from a breakup and looking like he hadn't eaten a real meal in weeks. I threw this together in my trusty cast iron skillet and we stood around the stove while the cornbread baked, catching up on months of silence. When we finally sat down to eat, he took one bite and actually got quiet—something he never does—and told me this was exactly what he needed.

Ingredients

• 2 tbsp olive oil: This builds the flavor foundation for everything that follows
• 1 large onion, diced: Dont rush this step—properly softened onions add natural sweetness
• 2 cloves garlic, minced: Fresh garlic makes such a difference here
• 1 red bell pepper, diced: Adds color and a subtle sweetness that balances the heat
• 1 lb (450 g) ground beef: I like using 85/15 for the right balance of flavor and fat
• 2 tbsp tomato paste: This concentrates the umami and gives the chili depth
• 1 (14 oz/400 g) can diced tomatoes: Fire-roasted adds another layer of flavor
• 1 (15 oz/425 g) can kidney beans, drained and rinsed: Hold their shape beautifully through baking
• 1 (15 oz/425 g) can black beans, drained and rinsed: I love the visual contrast of both beans
• 1 cup (240 ml) beef broth: Use low sodium so you can control the seasoning
• 2 tsp chili powder: The backbone of your spice blend
• 1 tsp ground cumin: Adds that earthy note we all love in chili
• 1/2 tsp smoked paprika: This is what makes people ask whats your secret
• 1/2 tsp dried oregano: A little goes a long way
• 1/2 tsp salt, or to taste: Adjust based on your broth and personal preference
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• 1/4 tsp cayenne pepper (optional): Leave it out if youre feeding sensitive palates
• 1 cup (120 g) yellow cornmeal: Stone-ground gives the best texture
• 1 cup (125 g) all-purpose flour: Keeps the cornbread light and tender
• 1/4 cup (50 g) granulated sugar: Just enough to balance the savory chili
• 1 tbsp baking powder: Ensures the topping rises properly
• 1/2 tsp salt: Enhances the corn flavor
• 1 cup (240 ml) whole milk: Creates a rich, tender crumb
• 2 large eggs: Room temperature eggs incorporate better
• 1/4 cup (60 g) unsalted butter, melted: Let it cool slightly before mixing
• 1 cup (120 g) shredded cheddar cheese (optional): Sharp cheddar cuts through the richness beautifully

Instructions

Get your oven ready:

Preheat to 400°F (200°C) and position a rack in the middle

Build your flavor base:

Heat olive oil in a large ovenproof skillet over medium heat and sauté diced onion for about 3 minutes until translucent

Add the aromatics:

Stir in garlic and red bell pepper and cook for another 2 minutes until fragrant

Brown the beef:

Add ground beef and break it apart with a wooden spoon, cooking until nicely browned, about 5-7 minutes

Create the chili:

Mix in tomato paste, diced tomatoes, both beans, beef broth, and all your spices, stirring until everything is well combined

Let it simmer:

Cook uncovered for 10-15 minutes, stirring occasionally, until the mixture thickens slightly

Start the cornbread:

While chili simmers, whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl

Mix the wet ingredients:

In another bowl, whisk milk, eggs, and melted butter, then pour into the dry ingredients and stir just until combined

Add the cheese:

Fold in shredded cheddar if using, being careful not to overmix the batter

Assemble the casserole:

Remove chili from heat, spread it evenly in your skillet or transfer to a 9x13-inch baking dish

Top it off:

Spoon cornbread batter over the chili and spread gently to cover completely

Bake until golden:

Bake for 25-30 minutes until the cornbread is golden and a toothpick comes out clean

Let it rest:

Wait 10 minutes before serving—this helps everything set and makes serving easier

Pin It

This recipe became famous in my friend group after I brought it to a potluck during the worst snowstorm we'd had in years. We were eight people crammed into a tiny apartment, and when I pulled that bubbling skillet out of the oven, everyone went silent for exactly ten seconds before diving in. Now whenever anyone mentions comfort food, someone always brings up the chili cornbread night.

Make It Your Own

I've found that swapping in ground turkey or chicken works beautifully if you want something lighter, though I always add a little extra olive oil to compensate for the lost fat. For vegetarian friends, plant-based crumbles hold up surprisingly well—just make sure to brown them thoroughly so they develop that savory depth we all crave in a good chili.

Serving Ideas

A dollop of sour cream and some fresh cilantro on top makes this feel like restaurant fare, though honestly it's perfect straight from the skillet. I've also served it with a simple green salad dressed with lime vinaigrette, which cuts through the richness beautifully and makes the whole meal feel complete without much extra effort.

Storage and Reheating

This keeps remarkably well in the refrigerator for up to four days, and I actually think the flavors improve overnight as the spices meld together. When reheating, cover with foil to prevent the cornbread from drying out, though I've been known to eat leftovers cold for breakfast without any complaints whatsoever.

• Freeze individual portions for those nights when cooking feels impossible
• The cornbread will soften in the fridge but crisps up beautifully in the oven
• Consider making the chili ahead of time and just adding fresh cornbread before baking

Pin It

There's something deeply satisfying about a meal that feeds you body and soul simultaneously, and this chili cornbread casserole manages to do exactly that every single time.

Recipe Q&A

→ Can I make the chili spicier?

Yes, increase the cayenne pepper or add diced jalapeños during cooking to boost the heat level.

→ Is there a substitute for ground beef?

Ground turkey or plant-based crumbles work well as protein alternatives without altering the flavors too much.

→ How do I know when the cornbread topping is done?

Bake until the cornbread is golden on top and a toothpick inserted into the center comes out clean.

→ Can I prepare this dish gluten-free?

Use a certified gluten-free flour blend in place of all-purpose flour to make the cornbread topping gluten-free.

→ What toppings complement this dish?

Sour cream, chopped cilantro, or sliced green onions add fresh flavor contrasts and creamy textures as finishing touches.