What’s better than a rich, hearty bowl of homemade chili on a cool evening? A hearty bowl of homemade chili with a golden, tender, and slightly sweet cornbread baked right on top! This incredible, from-scratch Cornbread Chili Casserole is the ultimate, one-skillet comfort food meal that brings two of America’s most beloved classics together in perfect, delicious harmony.
This isn’t just another casserole recipe; it’s a guide to your new favorite weeknight dinner. We’ll show you the simple secrets to a thick, savory, and perfectly spiced turkey chili, and how to whip up an easy, moist, and tender cornbread topping to crown it with. The best part? It all comes together in one single, oven-safe skillet for a stunning presentation and the easiest cleanup imaginable.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate One-Skillet Comfort Food
What makes this Chili Cornbread Casserole so spectacular is its incredible combination of flavors and textures, and its brilliant one-skillet preparation. The bottom layer is a rich, thick, and savory chili, loaded with lean ground turkey, beans, and classic vegetables. The top layer is a moist and tender, slightly sweet buttermilk cornbread that bakes up to a beautiful golden brown. It’s a complete, satisfying, and crowd-pleasing meal that is perfect for a busy weeknight, a game day gathering, or a cozy family dinner.
| Metric | Time / Level |
| Total Time | 1 hour 15 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential Ingredients for This Cozy Casserole
This recipe is built from two perfect, from-scratch components.
- The Hearty Chili Base: A rich, thick, and classic chili.
- Lean Ground Turkey: An excellent, healthy, and flavorful base for our chili. You can also use lean ground beef or chicken.
- The Vegetables & Beans: A classic, hearty chili foundation of diced yellow onion, chopped bell pepper, and canned kidney beans. A single, minced jalapeño adds a touch of bright, fresh heat that is easily customizable.
- The Tomato Base: A rich, flavorful base made from canned tomato sauce and diced tomatoes creates a perfect, thick consistency that is ideal for a casserole.
- The Tender Cornbread Topping: This is the sweet and savory crown of our casserole.
- Cornmeal & Flour: A classic combination of yellow cornmeal (for that signature texture and flavor) and all-purpose flour (for a soft, tender, cake-like crumb) creates the perfect topping.
- Buttermilk: The secret to an incredibly moist and tender cornbread with a lovely, subtle tang that perfectly complements the rich chili.
- Melted Butter & Brown Sugar: Melted butter makes the batter incredibly easy to mix and adds a wonderful richness, while the brown sugar adds moisture and a delicious, subtle sweetness.
Step-by-Step to the Perfect Chili Cornbread Casserole
This delicious, one-skillet meal is incredibly simple to prepare.
Step 1: Make the Hearty Chili Base
Step 1: In a large, 12-inch, oven-safe skillet (a cast-iron skillet is perfect here!), heat the 1 tablespoon of olive oil over medium heat.
Step 2: Add the 1 pound of ground turkey, the 1 cup of chopped yellow onion, the 1 cup of chopped bell pepper, the minced jalapeño, and the 2 minced garlic cloves.
Step 3: Sauté the mixture, breaking up the meat with a spoon as it cooks, for about 10 minutes, until the meat has cooked through and the vegetables have softened.
Step 4: Stir in all the rest of the chili ingredients: the two 8-ounce cans of tomato sauce, the 1/2 cup of chicken broth, the 14.5-ounce can of drained diced tomatoes, the 15.5-ounce can of drained and rinsed kidney beans, the 1 tablespoon of brown sugar, and all the spices (chili powder, oregano, cumin, salt, and pepper).
Step 5: Bring the chili to a simmer, then reduce the heat to medium-low, cover the skillet, and let it simmer for 15 minutes to allow the flavors to meld together.
Step 2: Whisk Together the Cornbread Topping
While the chili is simmering, preheat your oven to 375°F (191°C).
In a large bowl, whisk together all the cornbread ingredients: the 1 cup of cornmeal, the 1 cup of all-purpose flour, the 1 teaspoon of baking powder, the 1/8 teaspoon of salt, the 1/2 cup of melted butter, the 1/4 cup of brown sugar, the 1 large egg, the 1 cup of buttermilk, and the optional 1 cup of corn, until the batter is just combined.
Pro Tip: Be careful not to overmix the cornbread batter. A few small lumps are perfectly fine!
Step 3: Assemble and Bake Your One-Skillet Casserole
Remove the chili from the heat. Carefully spread the prepared cornbread batter evenly over the top of the hot chili in the skillet.
Bake, uncovered, for 30 to 35 minutes, or until the cornbread topping is a beautiful, deep golden brown and a wooden skewer or a toothpick inserted into the center of the cornbread comes out clean.
Let the casserole cool for at least 10 minutes before serving. Spoon into bowls or onto plates and serve warm with your favorite toppings, like shredded cheddar cheese, a dollop of sour cream, or some extra sliced jalapeños.
The Best Easy One-Skillet Chili Cornbread Casserole
A hearty, one-skillet comfort food meal, this Cornbread Chili Casserole features a savory ground turkey chili topped with a sweet cornbread crust. The chili is made on the stovetop with ground turkey, onions, peppers, tomatoes, and kidney beans, all simmered in a seasoned sauce. A simple, moist cornbread batter is then spread directly on top of the hot chili in the same oven-safe skillet. The entire dish is then baked until the chili is bubbly and the cornbread topping is golden brown and cooked through.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6-8 servings
- Category: Casserole
- Method: Baking, Sautéing
- Cuisine: American
Ingredients
- For the Chili:
- 1 Tablespoon olive oil
- 1 lb ground turkey (or ground chicken or beef)
- 1 cup chopped yellow onion
- 1 cup chopped bell pepper
- 1/2 of a jalapeño, finely chopped
- 2 garlic cloves, minced
- 2 (8-ounce) cans tomato sauce
- 1/2 cup chicken broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 (15.5-ounce) can kidney beans, drained and rinsed
- 1 Tablespoon packed light or dark brown sugar
- 1 and 1/2 teaspoons chili powder
- 1 and 1/2 teaspoons dried oregano
- 1 and 1/2 teaspoons ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- For the Cornbread Topping:
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1/4 cup packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 cup buttermilk or whole milk, at room temperature
- 1 cup corn (optional)
Instructions
- In a large, 12-inch ovenproof skillet, heat the olive oil over medium heat. Add the ground turkey, onion, bell pepper, jalapeño, and garlic. Sauté for about 10 minutes, breaking up the meat, until it has cooked through.
- Stir in the rest of the chili ingredients (tomato sauce, broth, diced tomatoes, beans, brown sugar, and all spices).
- Reduce the heat to medium-low, cover, and let the chili simmer for 15 minutes.
- While the chili simmers, preheat the oven to 375°F (191°C).
- Make the Cornbread Topping: In a large bowl, whisk together all of the cornbread ingredients, including the optional corn.
- Remove the chili from the heat and spread the cornbread batter evenly on top.
- Bake the Casserole: Transfer the skillet to the preheated oven. Bake, uncovered, for 30–35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into it comes out clean.
- Let the casserole cool for a few minutes before spooning into bowls to serve. Serve warm with optional toppings like shredded cheddar cheese or sour cream.
Notes
- This is a one-skillet meal, which is great for easy cleanup. Be sure to use a large, deep, oven-safe skillet.
- The cornbread topping is spread directly over the hot chili before the entire skillet goes into the oven.
- Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.
Storage and Make-Ahead Tips
This Chili Cornbread Casserole is a fantastic make-ahead meal for a busy week.
- Make-Ahead: You can prepare the entire chili base up to 2 days in advance and store it in an airtight container in the refrigerator. When you are ready to eat, simply reheat the chili in your oven-safe skillet, top it with the freshly made cornbread batter, and bake as directed.
- Storage: Store any leftovers, well-covered, in the refrigerator for up to 5 days.
- Reheating: The best way to reheat this casserole is in a 350°F oven until it is hot and bubbly. You can also reheat individual portions in the microwave.
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Creative Recipe Variations
- Use a Different Ground Meat: If you’re not a fan of ground turkey, this recipe is also absolutely fantastic with an equal amount of lean ground beef, ground chicken, or even a spicy ground chorizo.
- Make it a Cheesy Cornbread Topping: For an even more decadent and delicious casserole, you can fold 1 cup of shredded sharp cheddar or a Monterey Jack cheese into the cornbread batter along with the optional corn.
- Make it Vegetarian: For a delicious, hearty vegetarian version, you can simply omit the ground turkey and add one extra can of black beans or pinto beans, along with about 1 cup of chopped mushrooms, which you can sauté with the other vegetables at the beginning. Be sure to use vegetable broth.
Enjoy The Ultimate One-Skillet Meal!
You’ve just created a truly special dish that is a perfect harmony of hearty, comforting, and delicious flavors. This one-skillet Chili Cornbread Casserole is a testament to the power of a simple, homemade meal to bring the whole family together. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, one-pot meal!
Frequently Asked Questions (FAQs)
Q1: What is the best kind of skillet to use for a one-pan, stovetop-to-oven casserole?
The absolute best tool for this job is a large, 12-inch, well-seasoned cast-iron skillet. Cast iron heats very evenly on the stovetop and is perfect for searing meat and sautéing vegetables, and it can go seamlessly into a hot oven for the final bake. A large, oven-safe stainless steel skillet or a Dutch oven would also work beautifully.
Q2: Can I use a different kind of cornbread topping?
Yes! If you have a favorite, from-scratch cornbread recipe, it will likely work beautifully on top of this chili. You can also use a box of your favorite cornbread mix (like Jiffy®) for an even faster shortcut. Simply prepare the mix according to the package directions and spread it over the chili.
Q3: Can I make this ahead of time?
Yes, this is a perfect make-ahead meal! The best method is to prepare the chili base completely and store it in the refrigerator for up to 2 days. When you are ready to eat, simply bring the chili to a simmer on the stovetop, top it with the freshly made cornbread batter, and bake as directed.
Q4: How do I keep the cornbread from getting soggy on the bottom?
This recipe has a built-in secret to prevent a soggy cornbread layer! By spreading the raw cornbread batter directly on top of the hot, simmering chili, the bottom of the cornbread begins to cook and set immediately. This, combined with the thick texture of the chili, ensures that you will have a perfectly cooked, tender cornbread topping with no raw or doughy layer in between.
Q5: Can I make this in a regular casserole dish if I don’t have an oven-safe skillet?
Of course! Simply prepare the chili base on the stovetop in any large pot or skillet. Then, transfer the hot chili to a greased 9×13-inch baking dish, top it with the cornbread batter, and bake as directed.