Chili Cornbread Casserole | Valerie’s Kitchen

Flavorful chili is baked over a layer of cornbread with plenty of melted cheese. This Chili Cornbread Casserole is a hearty choice for your next game day gathering or a comforting meal any night of the week.

I truly believe that chili and cornbread might just be the best combination ever, so baking them together, casserole-style, just makes sense. What sets this recipe apart from other Chili Cornbread Casserole recipes is that the chili is baked right on top of the cornbread layer. As it cooks, the cornbread rises and peeks through the chili, creating a deliciously unique result.

The homemade chili topping is packed with protein from lean ground turkey and two kinds of beans, and it’s loaded with flavor – the kind you’ll find yourself craving the next day. And, good news – it reheats beautifully.

The cornbread layer underneath is made easy thanks to a trusty box of Jiffy Corn Muffin Mix. I’ve been a big Jiffy fan for decades! It’s my go-to for making Mexican Cornbread and my beloved Cornbread Stuffing with Sausage and Apples. It’s a great kitchen shortcut and so inexpensive.

Many years ago, when my boys were just little cutie pies, recipes using ground turkey started to circulate like crazy. This Chili Cornbread Casserole was one of the first dishes I tried, and it completely won me over. Even now, many of my favorite recipes feature ground turkey, like my Turkey Chili, Turkey Burgers, and Turkey Tacos.

Ingredient Notes

• Ground turkey: I use 93% lean ground turkey for the chili, but this recipe would also be delicious with lean ground beef.
• Cornbread: You’ll need two boxes of Jiffy Corn Muffin Mix plus the amount of milk and eggs needed to prepare them, as listed on the box. If you’re using a different brand of corn muffin or cornbread mix, see the package for the amounts specific to the brand you’ve chosen.
• Canned goods: Tomato sauce, chili beans in mild sauce (I use Bush’s), and cannellini beans.
• Produce: Yellow onion, celery, and minced garlic.
• Seasoning: Chili powder, cumin, freshly ground black pepper add great flavor. Ground turkey is quite bland on its own so it needs a good amount of spice to wake it up. You can add red pepper flakes for a little zip or omit them, if you’d like.
• Cheese: A combination of shredded cheddar cheese and Monterey jack cheese.
• Optional for serving: You can garnish the casserole with a little thinly sliced green onion if you’d like. And, I always set out some sour cream (light or regular) and tortilla chips. See the serving suggestions below for more ideas.

How to Make Chili Cornbread Casserole

This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.

1. Coat a large skillet with nonstick cooking spray and place it over medium heat. Add the ground turkey, celery, and onion. Cook, breaking up the turkey with the spoon, until the meat is thoroughly cooked.
2. Add the garlic and seasonings and stir well.
3. Add the tomato sauce, the can of undrained chili beans with chili gravy, and drained cannellini beans.
4. Let the mixture simmer while you prepare the cornbread.

1. Prepare the cornbread according to the package directions. Coat your baking dish with some nonstick cooking spray and spread the cornbread mixture into the pan. I have this nice, deep 13- x 9-inch pan. You can also use a slightly larger pan, like a lasagna pan, if you’ve got one.
2. Now grab that chili you just made and spoon it over the unbaked cornbread layer.
3. Bake it at 350 degrees until the center appears set and the edges of the cornbread are golden brown, about 30 to 35 minutes. The cornbread will rise up and bake though portions of the chili.
4. Remove the dish from the oven and sprinkle the casserole with cheese. Return the pan to the oven and bake for another 5 minutes, or until the cheese is melted.

Serving Suggestions

Storage and Reheating Tips

Refrigerate: Let the casserole cool completely before covering it tightly with foil or transferring it to an airtight container. Store in the fridge for up to 4 days.

Freeze: Place individual portions in freezer-safe containers and freeze for up to 3 months. Thaw safely in the refrigerator overnight for an easy lunch or dinner the next day.

Reheating: Warm leftovers in the microwave for 30-second intervals until heated. To reheat in the oven, preheat it to 350 degrees F, cover the pan, and bake it just until warmed through.

 More Casseroles You’ll Love

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This post was originally published on February 2, 2012. It has been updated with new text and images.