Need an easy dinner idea to use up leftover chili? A cornbread chili casserole is a quick dinner and a delicious way to use up those leftovers. The spicy chili and the sweet homemade cornbread are an amazing combination! If you have leftover chili it only takes 10 minutes to prep the sweet cornbread and let the oven do the work!
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Why this chili cornbread casserole is the best!
During the cold weather months you need comfort food casseroles. Combining chili and cornbread is the perfect solution because chili is one of those meals that actually tastes better the next day. The chili seasoning melds with the diced tomatoes and beans, and then we top it with a delicious layer of warm cornbread. This chili cornbread casserole recipe is a great family dinner. Easy recipes that actually taste good are what we need for a weeknight dinner! This is a great way to use leftover chili and a family favorite that everyone will actually look forward to the leftovers!
corn meal- is a meal made from dried corn. It is naturally gluten-free. The texture is usually a little more coarse than that of flour.
Greek yogurt-plain Greek yogurt is my secret ingredient in a lot of my baking. It helps keeps baked goods moist!
chili- There are many easy chili recipes, with a combination of chili beans and lean ground beef. Use your favorite homemade chili recipe or try my chili with ground turkey. Or make this a vegetarian dish by making a meatless chili recipe. I find that a hearty chili that is less soupy works the best for this casserole.
In a large bowl mix together the dry ingredients for the cornbread. In a separate bowl, whisk together the wet ingredients well. Then use a spatula to work mixture together.
Spread the leftover chili in the bottom of a casserole dish and spread out evenly. You need about 5 cups of leftover chili to balance the amount of chili to corn bread. Of course if you want you can easily double the recipe and use a larger casserole dish or even a 13 x 9 dish to make for a larger crowd.
Pour the cornbread batter all over the top of the chili. Use a spatula to spread the batter in an even layer, completely covering the entire surface.
Bake in a 350 degree oven for 35-40 minutes or until a toothpick inserted into the cornbread comes out clean. It will be golden brown on top with a nice crust.
- Use any oven proof baking dish to bake this in the oven. I love using a casserole dish but an oven-safe skillet or a cast iron skillet would well too.
- Test the cornbread layer with a toothpick for doneness. If the toothpick comes out clean then it is done but if it has wet crumbs it will need a few more minutes to finish baking.
How to serve a Chili Cornbread casserole
The best thing about this casserole is the toppings! Many of these are the same topping that I would add to my chili. Of course I love cheddar cheese and a little dollop or Greek yogurt but have fun and make a little topping bar so your family can make their own creations! Here's a few fun ideas.
- sour cream or plain Greek yogurt
- diced jalapenos or green chilies
- shredded cheese
- hot sauce
- green onions
How to store and reheat leftover casserole
You can store the leftover chili casserole in the refrigerator for 2-3 days. Keep covered with aluminum foil or in an airtight container.
To reheat cut a piece and microwave for 1-2 minutes until it has warmed through.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Leftover Chili Cornbread Casserole
- 1 cup cornmeal
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ⅓ cup almond milk
- ⅓ cup Greek yogurt
- 2 tablespoons honey
- 2 tablespoons olive oil
- 5 cups leftover chili
- Preheat the oven to 350 degrees
- Whisk together the dry ingredients.
- In a separate large bowl whisk together the wet ingredients and then stir the wet and dry together.
- Spread chili in the bottom of a casserole dish and spread the cornbread mixture over the top of the chili.
- Bake in a preheated oven for 35-40 minutes. Check with a toothpick only in the cornbread layer that it comes out clean.
- Serve with cheddar cheese, cilantro, jalapeno, sour cream or chopped green onion.