Name: Chili Cornbread Bake Recipe
Prep time: 10 min
Cook time: 38 min
Total time: 48 min
Cuisine: American
Ingredients: Cooking spray; 1 pound lean ground beef; 1 small yellow onion, diced (1 cup); 1 small bell pepper, any color, diced (1 cup); 1 small jalapeno, diced (seeds and membranes removed for less heat); 3-4 garlic cloves, minced (1 ½ tablespoons); 1 tablespoon + 1 teaspoon chili powder; 2 teaspoons ground cumin; 1 ½ teaspoons dried oregano; ¾ teaspoon fine salt; ¼ teaspoon black pepper; 1 (15-ounce) can tomato sauce; 1 (14-ounce) can diced fire-roasted tomatoes; 1 (15-ounce) can pinto beans or black beans, drained and rinsed; 3 tablespoons tomato paste; 1 cup frozen corn; ¾ cup yellow cornmeal; ¾ cup all-purpose flour (use 1:1 gluten-free baking flour blend, if needed); 2 tablespoons brown sugar; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon fine salt; ½ cup milk of choice (2% recommended); 1 large egg; 2 tablespoons avocado oil; ½ teaspoon white vinegar; ¾ cup shredded sharp cheddar cheese; Additional 2 tablespoons sliced jalapeno for topping, optional; Sour cream; Fresh cilantro

There’s something irresistibly cozy about a dish that brings together the spicy warmth of chili and the comforting sweetness of cornbread. This Chili Cornbread Bake Recipe hits that perfect note, making it an all-in-one meal you’ll want to make on repeat. It’s hearty, flavorful, and perfect for sharing around the table.

A white pan filled with a thick dark red sauce that has visible small pieces of vegetables and beans, topped with seven uneven round patties covered in melted bright yellow cheese, each patty garnished with a few slices of green jalapeno and scattered green cilantro leaves. A silver spoon rests on the right side inside the pan. Around the pan, there is a small white bowl with light green diced avocado, a clear glass bowl of white sour cream with a spoon, lime wedges on a white marbled surface, a striped black and white cloth, and some cilantro sprigs. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chili Cornbread Bake Recipe
Top Tip
How to Serve Chili Cornbread Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chili Cornbread Bake Recipe

Why You'll Love This Recipe

I can’t get over how simple yet satisfying this chili cornbread bake is. It’s one of those recipes that's both a crowd-pleaser and easy enough to whip up on a busy weeknight. Plus, the layers of flavor remind me of those cozy nights when comfort food really hits the spot.

One-Dish Wonder: Combines a rich chili base with a soft, sweet cornbread topping all baked in one pan for minimal cleanup.
Veggie-Packed: Loads of diced peppers, onions, and beans add nutrition without sacrificing flavor.
Customizable Heat Level: You control the spice—from mild and mellow to jalapeño-hot—perfect for everyone’s taste buds.
Great for Leftovers: Tastes just as good the next day and reheats beautifully for quick lunches or dinners.

Ingredients & Why They Work

The magic of this Chili Cornbread Bake Recipe really lies in the balance between bold, savory chili flavors and the tender, slightly sweet cornbread topping. Each ingredient plays a role in layering taste and texture, so shopping smartly helps you nail that perfect harmony.

Flat lay of fresh whole yellow onion, single small red bell pepper, one green jalapeño pepper, three garlic cloves with papery skins, raw lean ground beef mound, small white ceramic bowl with bright red tomato sauce, small white ceramic bowl with diced fire-roasted tomatoes, small white ceramic bowl containing rinsed pinto beans, small white ceramic bowl of bright yellow corn kernels, small white ceramic bowl of fine yellow cornmeal, small white ceramic bowl of all-purpose flour, small white ceramic bowl of brown sugar, small white ceramic bowl with white baking powder, small white ceramic bowl with baking soda, small white ceramic bowl of whole white milk, single whole uncracked large egg with clean shell, small white ceramic bowl of golden avocado oil, small white ceramic bowl of white vinegar, small white ceramic bowl filled with shredded sharp cheddar cheese, a small bunch of fresh green cilantro sprigs, half of a ripe green avocado with flesh visible, two lime wedges with bright green skin and juicy interior, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: Provides a hearty protein base with rich flavor—lean works best to avoid excess grease.
Yellow onion: Adds sweetness and depth as it cooks down with the beef.
Bell pepper: Offers a subtle crispness and color contrast that brightens the chili.
Jalapeño: Adjusts the spicy kick—removing seeds tones it down, keeping it family-friendly.
Garlic: Gives a fragrant undertone that enhances the overall savory taste.
Chili powder, cumin, oregano: Classic seasoning trio giving authentic chili flavor and warmth.
Tomato sauce and fire-roasted tomatoes: Create a saucy, slightly smoky chili base that ties everything together.
Pinto or black beans: Add fiber and texture, making the dish filling and nutritious.
Frozen corn: Sweet bursts of kernel texture that echo the cornbread topping.
Cornmeal and flour: The foundation for the cornbread topping—combine for perfect crumb and tenderness.
Brown sugar: Balances the chili’s spice with a touch of sweetness in the cornbread.
Baking powder and baking soda: Ensure your cornbread topping rises light and fluffy.
Milk, egg, avocado oil, vinegar: Bring moisture, richness, and a slight tang that tenderizes the cornbread.
Cheddar cheese: Melts beautifully over the cornbread, adding a sharp, gooey finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is like a trusty old friend—you can tweak it to match whatever mood or occasion you’re feeding. Personally, I love adding extra jalapeño slices on top for a bit of bold heat, but I also know that’s not everyone’s cup of tea.

Variation: Swapping ground beef for ground turkey or a plant-based meat substitute works great if you want a lighter or vegetarian-friendly option.
Make it dairy-free: Use non-dairy milk and skip cheese or try a dairy-free cheddar alternative to keep it creamy and allergy-friendly.
Bulk it up: Stir in chopped zucchini or mushrooms for extra veggies without changing the flavor too much.
Spice control: If you’re cooking for kids, remove jalapeños and serve any spicy extras on the side so everyone can customize their bite.

Step-by-Step: How I Make Chili Cornbread Bake Recipe

A close-up shows a white pot filled with a thick red stew containing brown beans, small corn pieces, and chunks of tomato, creating a colorful and textured base layer. On top of the stew, there are three even dollops of pale yellow batter being gently placed with a spoon, the batter looking soft and creamy, sitting above the stew. In the background, a clear glass bowl with more of the same batter is slightly out of focus, placed on a white marbled surface. A woman's hand holding the spoon is visible, carefully dropping the batter dollop into the stew. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Base

I start by heating my ovenproof skillet and giving it a little spray of cooking oil—this keeps things from sticking and lets the beef brown nicely. Toss in the beef, diced onions, bell pepper, jalapeño, and garlic, then saute until the beef’s cooked through and the veggies soften. It usually takes about 8 to 9 minutes, and I like breaking up the meat with my spatula to get an even, crumbly texture.

Step 2: Build the Chili Flavor

Next up, stir in chili powder, cumin, oregano, salt, and pepper right into that fragrant meat-veggie mix. Once those spices bloom, pour in the tomato sauce, fire-roasted diced tomatoes, beans, tomato paste, and frozen corn. Give everything a good stir and bring the mixture close to a simmer on medium heat.

Step 3: Simmer for Depth

With the skillet covered, I turn the heat down to medium-low and let it simmer for about 8 minutes. This melds all those bold flavors without drying out the chili. Then I remove the lid and let it cook a bit longer — another 4 minutes — to thicken up the sauce nicely.

Step 4: Prepare the Cornbread Topping

While the chili is finishing up, I whisk together the dry ingredients for the cornbread topping: cornmeal, flour, brown sugar, baking powder, baking soda, and salt. Then, in a separate bowl, I add the milk, beaten egg, avocado oil, and vinegar—mixing wet and dry until it’s just combined and smooth but not overmixed.

Step 5: Top and Bake

I drop dollops of the cornbread batter directly on top of the chili in the skillet, about 6 to 8 mounds depending on your pan size. For a little extra kick and pretty presentation, I add thinly sliced jalapeño on each mound. Next, it goes into the preheated 400℉ oven — about 10 minutes before I pull it out to sprinkle shredded cheddar over the tops, then back in for another 6 to 8 minutes until the cornbread is golden and a toothpick comes out clean.

Step 6: Rest and Serve

Once out of the oven, I let it rest for about 10 minutes—this helps the chili set and makes serving easier. Then comes the fun part, topping with your favorite garnishes and digging in!

Top Tip

Over the years, I’ve learned a few little tricks that really elevate this chili cornbread bake and make sure it turns out perfectly every time.

Sear the Beef Well: Don’t rush browning the ground beef; a good sear locks in flavor and gives that rich, meaty depth.
Don’t Overmix Cornbread Batter: Stir just until combined—overmixing can make your topping tough instead of tender.
Use an Oven-proof Skillet: This saves the hassle of transferring your chili to a baking dish, keeping cleanup easy.
Rest Before Serving: At least 10 minutes of cooling helps the dish firm up so it slices cleanly without crumbling.

How to Serve Chili Cornbread Bake Recipe

Garnishes

I adore topping this bake with a dollop of cool sour cream, a sprinkle of fresh cilantro, and some diced avocado for creaminess. A few extra sliced jalapeños add color and heat, and a lime wedge on the side brightens everything up with a zingy finish.

Side Dishes

This chili cornbread bake is pretty hearty on its own, but I love serving it alongside a simple crisp green salad or roasted veggies for some fresh contrast. Corn chips or tortilla chips also make fun dippers for extra chili scooping action.

Creative Ways to Present

For family gatherings or game days, I’ve layered this casserole in individual ramekins—perfect portion-wise and super cute. Toasted cornbread crumbles scattered on top add texture, and a drizzle of hot sauce can bring a festive touch to your presentation.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover chili cornbread bake tightly with foil or plastic wrap and store it in the refrigerator. It keeps well for up to 4 days, and I find the flavors actually deepen overnight—bonus!

Freezing

This recipe freezes beautifully too. I portion it into individual containers or freeze the whole bake before cornbread topping, then add and bake fresh when ready. Just thaw overnight in the fridge for best results.

Reheating

I reheat leftovers in a moderate oven at 350℉, covering with foil to keep the cornbread moist. About 15-20 minutes usually does the trick. Microwaving works in a pinch but can dry out the cornbread topping a bit.

Frequently Asked Questions:

Can I make this Chili Cornbread Bake Recipe vegetarian?

Absolutely! Swap the ground beef for a plant-based meat substitute or add an extra cup of beans and veggies to keep it hearty and filling. Remember to use vegetable broth if your recipe calls for it, and consider adding extra chili powder or smoked paprika for that savory depth.

What kind of cornbread topping works best?

A blend of yellow cornmeal and all-purpose flour provides a tender crust that’s slightly sweet and perfectly crumbly. Using baking powder and baking soda helps the topping rise well without getting dense. Avoid overmixing to keep it light and fluffy.

Can I prepare this dish ahead of time?

Yes! You can assemble the chili base a day ahead and refrigerate. When you’re ready to bake, add the cornbread topping and cheese, then bake as directed. This makes for a great time-saver on busy days or when entertaining.

What’s your favorite way to serve this chili cornbread bake?

I love serving it with a dollop of sour cream, fresh cilantro, diced avocado, and a squeeze of lime to add bright, cooling contrast to the spicy, cheesy bake. Plus, some crunchy tortilla chips on the side never hurt!

Final Thoughts

This Chili Cornbread Bake Recipe has become a staple in my kitchen whenever I want an easy, hearty, and crowd-pleasing meal. It hits every note from spicy to sweet, and that gooey cheese on top just seals the deal. I hope you find it as comforting and fun to make as I do—it’s a little bit of warmth and welcome all in one skillet!