Quick Recipe Version (TL;DR)

Yield: 8 servings (9×13-inch casserole)
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes (plus 10 minutes rest, optional)

Quick Ingredients

2 tbsp olive oil
1 large yellow onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 lb ground beef (80–90% lean)
2 tsp kosher salt, plus more to taste
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1/4 tsp cayenne pepper (optional)
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes
1 cup low-sodium beef broth
1 (15 oz) can kidney beans, drained and rinsed (optional)
1 tbsp apple cider vinegar
1 tsp granulated sugar (optional)
1 cup (4 oz) shredded sharp cheddar, for topping
3 scallions, thinly sliced
Cornbread topping: 1 cup (150 g) all-purpose flour, 1 cup (150 g) yellow cornmeal, 1/4 cup (50 g) sugar, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp kosher salt, 1 1/4 cups (300 ml) buttermilk, 2 large eggs, 6 tbsp (85 g) unsalted butter (melted and cooled slightly)

Do This

1) Heat oven to 400°F. Grease a 9×13-inch baking dish.
2) Sauté onion + bell pepper in oil 5 minutes; add garlic 30 seconds.
3) Brown beef 6–8 minutes; stir in spices + tomato paste 1 minute.
4) Add crushed tomatoes + broth; simmer uncovered 15 minutes (stir in beans at the end if using). Finish with vinegar.
5) Whisk cornbread dry ingredients; whisk wet ingredients; combine just until mixed.
6) Pour hot chili into dish; dollop/spread cornbread batter over top. Bake 20–25 minutes until golden and set.
7) Sprinkle cheddar; bake 3–5 minutes to melt. Rest 10 minutes, top with scallions, and serve.

Why You’ll Love This Recipe

Two comfort foods in one: thick, meaty chili topped with a golden cornbread cap.
Spoonable and satisfying: the cornbread stays fluffy on top and soaks slightly at the bottom.
Great for crowds: bakes in a 9×13 and serves 8 hearty portions.
Flexible: add beans, swap the meat, or adjust the heat level to your liking.

Grocery List

Produce: 1 large yellow onion, 1 green bell pepper, 4 garlic cloves, 3 scallions
Dairy: buttermilk, unsalted butter, sharp cheddar cheese, eggs
Pantry: olive oil, ground beef, chili powder, cumin, smoked paprika, dried oregano, cayenne (optional), tomato paste, crushed tomatoes (28 oz), low-sodium beef broth, kidney beans (optional), apple cider vinegar, sugar, all-purpose flour, yellow cornmeal, baking powder, baking soda, kosher salt

Full Ingredients

Chili Base

2 tbsp olive oil
1 large yellow onion, diced (about 2 cups)
1 green bell pepper, diced (about 1 1/2 cups)
4 cloves garlic, minced
2 lb ground beef (80–90% lean)
2 tsp kosher salt (plus more to taste)
1/2 tsp freshly ground black pepper
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1/4 tsp cayenne pepper (optional, for more heat)
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes
1 cup (240 ml) low-sodium beef broth
1 tbsp apple cider vinegar (brightens and balances the chili)
1 tsp granulated sugar (optional, if your tomatoes taste sharp)
1 (15 oz) can kidney beans, drained and rinsed (optional)

Cornbread Topping

1 cup (150 g) all-purpose flour
1 cup (150 g) yellow cornmeal
1/4 cup (50 g) granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 1/4 cups (300 ml) buttermilk
2 large eggs
6 tbsp (85 g) unsalted butter, melted and cooled slightly

Finish & Serve

1 cup (4 oz / 113 g) shredded sharp cheddar cheese
3 scallions, thinly sliced

Step-by-Step Instructions

Step 1: Preheat and set up the baking dish

Preheat the oven to 400°F (rack in the middle). Lightly grease a 9×13-inch baking dish with a little oil or butter and set aside.

This casserole goes into the oven right after the cornbread batter is mixed, so having the dish ready keeps things moving.

Step 2: Sauté the aromatics

In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp olive oil over medium-high heat. Add the diced onion and bell pepper and cook for 5 minutes, stirring occasionally, until softened.

Add the minced garlic and cook for 30 seconds, just until fragrant (avoid browning the garlic, which can turn bitter).

Step 3: Brown the beef and build flavor

Add the 2 lb ground beef to the pot. Cook for 6–8 minutes, breaking it up with a spoon, until no pink remains and some browned bits develop. If there is a lot of excess fat, carefully spoon off all but about 1–2 tbsp.

Stir in 2 tsp kosher salt, 1/2 tsp black pepper, 2 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, and 1/4 tsp cayenne (if using). Add the 2 tbsp tomato paste and cook for 1 minute, stirring constantly, to caramelize the paste and deepen the flavor.

Step 4: Simmer the chili until thick and spoonable

Add the 28 oz crushed tomatoes and 1 cup beef broth. Bring to a gentle boil, then reduce to a steady simmer over medium-low heat. Simmer uncovered for 15 minutes, stirring every few minutes, until thick and meaty.

Stir in the kidney beans (if using) and simmer for 2 minutes just to heat through. Turn off the heat and stir in 1 tbsp apple cider vinegar. Taste and adjust seasoning; add up to 1 tsp sugar if the chili tastes overly acidic.

Step 5: Mix the cornbread batter (don’t overmix)

In a medium bowl, whisk together the dry ingredients: 1 cup flour, 1 cup cornmeal, 1/4 cup sugar, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp kosher salt.

In a separate bowl (or large measuring cup), whisk the wet ingredients: 1 1/4 cups buttermilk, 2 eggs, and 6 tbsp melted butter.

Pour the wet into the dry and stir with a spatula just until no dry flour remains. The batter may look slightly lumpy; that’s perfect. Overmixing makes cornbread tough.

Step 6: Assemble so the cornbread soaks slightly at the bottom

Pour the hot, thick chili into your prepared 9×13-inch baking dish and spread it into an even layer. Immediately dollop the cornbread batter over the chili in large spoonfuls, then gently spread to cover the surface.

Don’t worry if a little batter dips into the chili around the edges or in spots; that’s how you get that delicious, slightly soaked layer where the cornbread meets the chili.

Step 7: Bake until golden and set

Bake at 400°F for 20–25 minutes, until the top is deeply golden and a toothpick inserted into the cornbread comes out clean or with just a few moist crumbs (no wet batter).

If your oven runs hot and the top browns too quickly, loosely tent with foil for the last 5 minutes.

Step 8: Melt the cheddar, rest, and finish with scallions

Remove the casserole from the oven and sprinkle 1 cup shredded sharp cheddar evenly over the top. Return to the oven for 3–5 minutes, just until the cheese melts.

Let the casserole rest for 10 minutes before serving. This helps it set up so you can scoop clean, satisfying portions. Top with sliced scallions right before bringing it to the table.

Pro Tips

Keep the chili thick: Simmer uncovered and stir often. A thicker chili supports the cornbread topping and prevents it from sinking too much.
Hot chili, quick topping: Pour the cornbread batter over the chili while the chili is still hot. That little bit of soak at the bottom is part of the magic.
Don’t overmix the batter: Stir just until combined for a tender, fluffy cornbread cap.
Use sharp cheddar: It cuts through the richness and keeps the top from tasting flat.
Rest before scooping: Even 10 minutes makes the casserole easier to serve and improves texture.

Variations

Bean-free or bean-full: Skip the beans for a classic meaty chili, or swap in 1 (15 oz) can black beans instead of kidney beans.
Turkey version: Replace ground beef with 2 lb ground turkey (93% lean). Add an extra 1 tbsp olive oil when browning for moisture.
Extra-cheesy top: Use 1 1/2 cups (6 oz) cheddar, or do half cheddar and half pepper jack for a little kick.

Storage & Make-Ahead

Let leftovers cool completely, then cover and refrigerate for up to 4 days. Reheat portions in the microwave (covered) until hot, or reheat the full casserole in a 350°F oven for 20–25 minutes (cover with foil to prevent over-browning).

Make-ahead option: Make the chili up to 2 days ahead and refrigerate. When ready to bake, warm the chili on the stove until hot and thick, then assemble with freshly mixed cornbread batter and bake as directed (starting with hot chili helps the timing and texture).

Freezing: This casserole can be frozen, but the cornbread topping can soften. For best results, freeze the chili base (up to 3 months), thaw overnight in the fridge, then top with fresh cornbread batter and bake.

Nutrition (per serving)

Approximate, based on 8 servings with beans and cheddar: Calories: 610; Protein: 34 g; Carbohydrates: 43 g; Fat: 34 g; Fiber: 7 g; Sugars: 10 g; Sodium: 980 mg.

Chili Cornbread Casserole With Cheddar and Scallions