Chili Cheese Cornbread Casserole

Recently my husband and I had a potluck to attend, and knowing that main dishes as usually few and far between, I set out to find a main dish that was easy to prepare, transport, and wouldn’t break the bank.

I found the perfect recipe at From Valerie’s Kitchen. With the cold weather we have been having, I knew the chili would hit the spot, and a casserole would be easier to transport than a pot of chili.

On the night I made it, I was in a bit of a hurry, so I made a few modifications to mine. I used ground beef, subbed Rotel and an extra can of green chiles for the tomato sauce, and did not add the celery. I also used 2 cans of chili beans.

I try to use dried beans in my kitchen more these days, but the canned ones really came thru in a pinch.

The chili mixture was nice and thick as it simmered on the stove, it didn’t take long at all. By the time I had the cornbread mixture ready, I was able to top it with the chili and pop it right into the oven.

I was thankful this was such a quick meal to pull together. Our potluck last week actually got cancelled due to the terrible cold, so I was able to pull this recipe out earlier this week when I needed a quick dinner. My hubby loves chili and cornbread, and his standard response to what would you like for dinner is “Something hot, meaty, and cheesy.”  This met all the requirements and was very filling on a cold winters night.

Here is the printable for my version of Chili Cheese Cornbread Casserole. Leftovers are even better the next day, and they freeze very well.


Chili Cheese Cornbread Casserole

Course Main Course
Cuisine American
Servings 6


  • 1 pound lean ground beef
  • 1/2 cup onion chopped
  • 2 colves garlic minced
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon crushed red pepper or to taste
  • 1 15 ounce can Rotel
  • 1 4 ounce can chopped green chiles
  • 2 16 ounce can chili beans in sauce
  • 1 15 ounce can cannellini beans or small white beans, drained
  • 2 8.5 ounce packages Jiffy Corn Muffin Mix
  • Milk and eggs see corn muffin mix for amounts
  • 2 cups shredded cheddar and Monterey jack cheese blend
  • Sour cream optional


  1. Preheat oven to 350. In a large skillet, brown ground beef, onion, and garlic. Cook until beef is no longer pink. Add chili powder, black pepper, cumin, crushed red pepper, Rotel and green chiles. Add beans and mix well while simmering. While continuing to simmer, prepare corn bread according to package directions.
  2. Spread cornbread into a greased 9x13 pan. Spoon chili mixture over the top of unbaked cornbread.

  3. Bake, uncovered, for 30-35 minutes. Edges of cornbread should be nicely browned and center should appear to be set. Top casserole with cheese and return to oven and bake 5-10 minutes more, until cheese is melted.

  4. When serving you can add sour cream, chopped cilantro, even diced jalapenos on the side.

This post is part of the Weekend Potluck. Check out many more delicious recipes HERE






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