Cheesy Cornbread Chili Bake Casserole

Why You’ll Love This Recipe

• Big flavor, small budget: pantry beans, jarred salsa, and a simple cornbread batter.
• All-in-one skillet bake that slices like a cozy casserole—perfect for weeknights.
• Golden, cheesy top with a tender cornbread crumb and saucy spiced beans.
• Flexible heat level and easy swaps for whatever cheese or salsa you have.

Grocery List

• Produce: Green onions, cilantro, jalapeño, limes (all optional for serving)
• Dairy: Buttermilk, eggs, unsalted butter, shredded cheddar or Monterey Jack
• Pantry: Fine yellow cornmeal, all-purpose flour, baking powder, baking soda, sugar, kosher salt, black beans, pinto beans, chunky salsa, chili powder, ground cumin, smoked paprika, cayenne (optional), neutral oil

Full Ingredients

Cornbread Batter (10-inch skillet)

• 1 cup fine yellow cornmeal
• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 tbsp sugar
• 3/4 tsp kosher salt
• 1 1/4 cups buttermilk
• 2 large eggs
• 4 tbsp unsalted butter, melted and cooled slightly
• 1 tbsp neutral oil (for preheating the skillet)

Bean-Chili Layer

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 cup chunky tomato salsa (mild or medium to taste)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Pinch cayenne (optional)
• 1/4 cup water or low-sodium broth
• Kosher salt and black pepper, to taste

Cheese and Finish

• 8 oz (about 2 cups) shredded cheddar, Monterey Jack, or a Mexican-style blend
• Optional toppings: sliced green onions, chopped cilantro, thin jalapeño rings, sour cream or plain yogurt, hot sauce, lime wedges

Step-by-Step Instructions

Step 1: Preheat the oven and skillet

Set a rack in the center of the oven and preheat to 400°F (200°C). Place a 10-inch cast-iron skillet inside to heat as the oven warms. After 5 minutes, add 1 tablespoon neutral oil to the hot skillet, swirl to coat, and return it to the oven. A hot, oiled pan helps the cornbread get crispy edges and lift.

Step 2: Make the quick bean chili

In a medium saucepan over medium heat, combine the black beans, pinto beans, salsa, chili powder, cumin, smoked paprika, cayenne (if using), and water or broth. Bring to a simmer and cook 3–5 minutes, stirring, until slightly thickened and saucy. Taste and season with salt and pepper. Take off the heat; it will thicken a little more as it cools.

Step 3: Mix the cornbread batter

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt. In a separate bowl, whisk the buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry and stir just until combined; a few small lumps are fine. Do not overmix or the cornbread can turn dense.

Step 4: Add batter to the hot skillet

Carefully remove the hot skillet from the oven and set it on a heatproof surface. Immediately pour in the cornbread batter and spread it into an even layer, nudging it to the edges so it sizzles in the hot oil. This contact creates a crisp, beautifully browned crust.

Step 5: Spoon on beans and cheese

Spoon the warm bean mixture evenly over the batter. Do not press down; you want the beans to sit mostly on top. Scatter the shredded cheese evenly over everything. If your skillet is very full, place it on a rimmed sheet pan to catch any drips as it bakes.

Step 6: Bake, rest, and serve

Bake 22–28 minutes, until the top is deep golden, the cheese is melted and bubbly, and a toothpick inserted into the center (through the cornbread portion) comes out without wet batter. If the top browns too quickly, tent loosely with foil for the last 5–7 minutes. Cool 10 minutes to set. Slice into wedges like a casserole and serve warm with green onions, cilantro, jalapeños, sour cream or yogurt, hot sauce, and lime wedges.

Pro Tips

• Heat the skillet: A preheated, oiled cast-iron skillet gives you that coveted crispy edge and easy release.
• Thicken the beans: A quick simmer concentrates the salsa so the topping stays saucy, not watery.
• Mind the mix: Stir the batter just until no dry streaks remain to keep the crumb tender and light.
• Check doneness smartly: Insert a tester into the cornbread area, not a pocket of beans or melted cheese.
• Balance the heat: Use mild salsa for kids, then add jalapeño and hot sauce at the table for spice lovers.

Variations

• Green Chile Twist: Swap in salsa verde and pepper jack; add 1 small can diced green chiles (drained) to the bean mixture.
• Meaty Version: Brown 1/2 lb ground turkey or beef with the spices, stir in the beans and salsa, and proceed as directed.
• Veggie Boost: Fold 1 cup corn kernels or finely diced bell peppers into the bean mixture for extra texture and sweetness.

Storage & Make-Ahead

Refrigerate leftovers, covered, for up to 4 days. Reheat slices in a 300°F (150°C) oven for 10–15 minutes or in the microwave in short bursts until warmed through. Freeze tightly wrapped slices for up to 2 months; thaw overnight in the fridge before reheating. For a head start, mix the dry cornbread ingredients up to 2 days ahead and store airtight. The bean mixture can be made 3 days ahead; refrigerate and rewarm slightly before assembling.

Nutrition (per serving)

Approximate values: 560 calories; 24 g protein; 22 g fat; 62 g carbohydrates; 8 g fiber; 900 mg sodium. Values will vary based on salsa, cheese, and salt used.