Chili Cornbread Bake

Try this hearty chili cornbread bake recipe featuring ground turkey or beef, beans, spicy chili seasoning, and a golden cornbread topping. This one-dish meal is perfect for weeknight dinners, family gatherings, or potluck meals, offering a cheesy, flavorful casserole that combines protein, vegetables, and comfort food flavors in every bite.

Ingredients

For the Chili Mixture

• 1 lb 93% lean ground turkey or lean ground beef
• ½ cup yellow onion, diced
• ½ cup celery, diced
• 1 tsp minced garlic
• 2 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp freshly ground black pepper
• ½ tsp red pepper flakes, or to taste
• 15 oz tomato sauce
• 16 oz can chili beans in mild sauce, undrained
• 15 oz cannellini beans or small white beans, drained

For the Cornbread Topping

• 2 (8.5 oz) packages Jiffy Corn Muffin Mix
• 2 large eggs (adjust per package instructions)
• ⅔ cup milk (adjust per package instructions)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

Optional for Serving

• Thinly sliced green onion, cilantro, sour cream, hot sauce, tortilla chips

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Instructions

Prepare the Chili

1. Preheat oven to 350°F (175°C) and spray a deep 13×9-inch casserole dish with nonstick cooking spray.
2. Coat a large skillet with nonstick spray and heat over medium. Add ground turkey (or beef), onion, and celery. Cook, breaking up the meat, until fully cooked. Drain any excess grease.
3. Return the skillet to heat and add garlic, chili powder, cumin, black pepper, and red pepper flakes. Cook and stir for 2 minutes until fragrant.
4. Stir in tomato sauce, undrained chili beans, and drained cannellini beans. Reduce heat to low and let simmer while preparing the cornbread batter.

Prepare the Cornbread Batter

5. In a large bowl, prepare the Jiffy Corn Muffin Mix according to package instructions, mixing in eggs and milk.

Assemble and Bake

6. Pour the cornbread batter into the prepared baking dish. Spoon the chili mixture evenly over the top.
7. Bake, uncovered, for 30–35 minutes, until the edges of the cornbread are golden and the center appears set.
8. Remove from the oven, sprinkle with cheddar and Monterey Jack cheeses, and return to the oven for 5–10 minutes until the cheese melts.

Serve

9. Garnish with green onion, cilantro, sour cream, or other desired toppings. Serve warm with tortilla chips or hot sauce if desired.

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Why You’ll Love This Recipe

This Chili Cornbread Bake combines a hearty, spicy chili with a sweet, golden cornbread topping for a comforting, one-dish meal. It’s perfect for weeknight dinners, potlucks, or family gatherings, offering a flavorful mix of protein, beans, and melty cheese in every bite.

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Tips

• Use lean turkey or beef to reduce fat while keeping the dish hearty.
• Let the chili simmer gently to enhance flavors before baking.
• Avoid overbaking the cornbread; it should remain slightly soft under the cheese topping.

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Variations and Substitutions

• Meat: Substitute ground beef, chicken, or a plant-based ground meat alternative.
• Beans: Swap cannellini beans with black beans or kidney beans for variety.
• Spice: Adjust chili powder and red pepper flakes to make it milder or spicier.
• Cheese: Try pepper jack or smoked cheddar for a different flavor profile.

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FAQs

Q: Can I prepare this dish ahead of time?
A: Yes, assemble the casserole and refrigerate up to 24 hours before baking.

Q: Can this recipe be frozen?
A: Absolutely. Freeze unbaked for up to 2 months. Thaw in the refrigerator before baking.

Q: Can I make it vegetarian?
A: Yes, replace the meat with additional beans or a plant-based protein.

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Serving

Serve hot, garnished with green onions, cilantro, and sour cream. Pair with tortilla chips or a side salad for a complete meal.

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Suggestions

• Add sliced jalapeños for extra heat.
• Drizzle with hot sauce for a spicy kick.
• Top with crushed tortilla chips for added crunch.