Can You Make a Hearty, One-Pan Chili and Cornbread Dinner in Just 1 Hour?
Craving a comforting, all-in-one meal that combines spicy chili and golden cornbread? What if you could cook a flavorful turkey (or beef) chili topped with fluffy cornbread in a single skillet in just 60 minutes? Cornbread Chili Casserole is your answer—a 4.8-star-rated dish from 50 reviews, perfect for cozy weeknights, game days, or family gatherings. Ready to create a crowd-pleasing, budget-friendly meal? Let’s get cooking!
Overview: Why Cornbread Chili Casserole Shines
What makes Cornbread Chili Casserole so special? This recipe brings together a robust chili—packed with ground turkey, beans, and warm spices—and a tender, slightly sweet cornbread topping, all cooked in one ovenproof skillet for easy prep and cleanup. The chili’s bold flavors pair perfectly with the cornbread’s soft texture, creating a satisfying, two-in-one dish. Ideal for cold evenings, potlucks, or meal prep, it’s customizable, kid-friendly, and stores beautifully for leftovers.
Time requirement: 1 hour total, with 10 minutes prep and 50 minutes cooking. The one-pan method streamlines the process.
Difficulty level: Easy! If you can brown meat and whisk batter, you’re set. A 3.5–4-quart ovenproof skillet (like a 12-inch cast iron), a knife, and a whisk are the main tools, and kids can help stir the cornbread or add toppings.
Health perks: Turkey provides lean protein and iron, while beans and veggies offer fiber, vitamins A and C, and antioxidants. The cornbread uses moderate butter and sugar for balance, and the recipe supports gluten-free or vegetarian diets with simple swaps.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 8 servings. Each ingredient plays a key role, with swaps for flexibility.
Chili
- Olive oil (1 tablespoon, 15ml): Browns the meat and veggies. Sub: Vegetable oil or avocado oil.
- Ground turkey (1 lb, or ground chicken/beef): Lean protein base. Sub: Plant-based ground meat or lentils for vegetarian.
- Yellow onion (1 cup chopped, 130g, 1 medium): Adds savory depth. Sub: White onion or shallots.
- Bell pepper (1 cup chopped, 130g): Brings mild crunch and color. Sub: Red/yellow bell pepper or poblano.
- Jalapeño (1/2, finely chopped, seeds/ribs removed): Adds mild heat. Sub: 1/4 teaspoon red pepper flakes or omit.
- Garlic (2 cloves, minced): Enhances savory warmth. Sub: 1/2 teaspoon garlic powder.
- Tomato sauce (2 x 8-ounce cans, 227g each): Creates a rich, tangy base. Sub: Homemade tomato sauce or crushed tomatoes.
- Chicken broth (1/2 cup, 120ml): Adds savory liquid. Sub: Vegetable or beef broth.
- Diced tomatoes (14.5-ounce can, 411g, drained): Provide chunky texture. Sub: Fire-roasted tomatoes or fresh diced tomatoes.
- Kidney beans (15.5-ounce can, 439g, drained and rinsed): Add protein and heartiness. Sub: Black beans or pinto beans.
- Brown sugar (1 tablespoon, 12g): Balances acidity with sweetness. Sub: Honey or maple syrup.
- Chili powder (1 1/2 teaspoons): Brings warm spice. Sub: Paprika or cayenne (use less).
- Dried oregano (1 1/2 teaspoons): Adds herby depth. Sub: Italian seasoning or fresh oregano (1 tablespoon).
- Ground cumin (1 1/2 teaspoons): Provides smoky flavor. Sub: Coriander or extra chili powder.
- Salt (3/4 teaspoon): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
- Black pepper (1/4 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
Cornbread Topping
- Fine cornmeal (1 cup, 120g): Gives classic cornbread texture. Sub: Polenta or gluten-free cornmeal.
- All-purpose flour (1 cup, 125g, spooned & leveled): Provides structure. Sub: Gluten-free flour blend.
- Baking powder (1 teaspoon): Ensures a fluffy rise. Sub: No substitute; critical for leavening.
- Salt (1/8 teaspoon): Enhances flavor. Sub: Kosher salt.
- Unsalted butter (1/2 cup, 113g, melted, slightly cooled): Adds richness. Sub: Vegetable oil or vegan butter.
- Brown sugar (1/4 cup, 50g): Adds subtle sweetness. Sub: Granulated sugar or honey.
- Egg (1 large, room temperature): Binds and adds structure. Sub: Flax egg for vegan.
- Buttermilk or whole milk (1 cup, 240ml, room temperature): Keeps cornbread moist. Sub: Plant-based milk with 1 teaspoon vinegar.
- Corn (1 cup, 170g, optional, fresh, frozen, or canned/drained): Adds texture and sweetness. Sub: Omit or use diced bell pepper.
- Optional toppings: Shredded cheddar, sour cream, or sliced jalapeños for flavor. Sub: Green onions or cilantro.
These ingredients are pantry-friendly and versatile, creating a wholesome, hearty casserole.
Step-by-Step Instructions: Let’s Cook This Casserole!
Ready to start? You’ll need a 3.5–4-quart ovenproof skillet (like a 12-inch cast iron), a knife, and a large bowl. These steps are simple, with tips for success.
- Cook the chili: In a large ovenproof skillet over medium heat, heat 1 tablespoon olive oil for 1 minute. Add 1 lb ground turkey, 1 cup chopped onion, 1 cup chopped bell pepper, 1/2 finely chopped jalapeño, and 2 minced garlic cloves. Cook, breaking up meat with a spoon, for 10 minutes until meat is cooked through and veggies are softened. Tip: Drain excess fat if using beef for a lighter dish.
- Add chili ingredients: Stir in two 8-ounce cans tomato sauce, 1/2 cup chicken broth, one 14.5-ounce can drained diced tomatoes, one 15.5-ounce can drained and rinsed kidney beans, 1 tablespoon brown sugar, 1 1/2 teaspoons chili powder, 1 1/2 teaspoons oregano, 1 1/2 teaspoons cumin, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Reduce to medium-low, cover, and simmer for 15 minutes. Tip: Stir occasionally to prevent sticking; taste and adjust spices.
- Preheat oven: Preheat to 375°F (191°C). Tip: Place a baking sheet under the skillet in the oven to catch drips.
- Make cornbread topping: In a large bowl, whisk 1 cup cornmeal, 1 cup flour, 1 teaspoon baking powder, 1/8 teaspoon salt, 1/2 cup melted butter, 1/4 cup brown sugar, 1 egg, 1 cup buttermilk, and 1 cup optional corn until combined. Tip: Ensure ingredients are at room temperature for a smooth batter.
- Assemble and bake: Remove chili from heat. Spread cornbread batter evenly over the chili in the skillet. Bake, uncovered, for 30-35 minutes until cornbread is golden and a toothpick inserted in the center comes out clean. Tip: Spread batter gently to cover chili evenly.
- Serve: Spoon into bowls or onto plates, ensuring each serving has chili and cornbread. Top with optional shredded cheddar, sour cream, or sliced jalapeños. Tip: Let cool for 5 minutes for easier serving.
Assembly: Plate It Like a Pro
This casserole is hearty and vibrant, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Casserole: Scoop portions with both chili and cornbread, ensuring a mix of spicy chili and golden topping. Tip: Use a large spoon for generous servings.
- Garnish: Sprinkle with shredded cheddar, a dollop of sour cream, or sliced jalapeños for flavor and color. Tip: Add cilantro or green onions for freshness.
- Serving suggestion: Pair with a green salad, coleslaw, or roasted veggies for a complete meal. Tip: Toss a salad during baking for efficiency.
- Presentation: For a cozy vibe, use rustic or colorful plates to highlight the golden cornbread and red chili. Serve family-style from the skillet for gatherings. Tip: A drizzle of hot sauce or extra cheese adds a restaurant-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your casserole tasting great.
- Storage: Store in a large airtight container in the fridge for up to 1 week. Reheat in a skillet over medium heat for 5-7 minutes or microwave for 1-2 minutes with a splash of broth if dry. Tip: Store in portions for quick meals.
- Freezing: Freeze cooled casserole in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven for 15-20 minutes. Tip: Freeze chili and cornbread separately to maintain textures.
- Make-ahead: Cook chili a day ahead and refrigerate; prepare cornbread batter fresh and assemble before baking. Tip: Don’t top with batter early—cornbread can get soggy.
Health tip: Storing properly preserves the turkey’s protein, beans’ fiber, and veggies’ vitamins, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegetarian version: Swap turkey for plant-based ground meat or 2 cups cooked lentils; use vegetable broth.
- Gluten-free option: Use gluten-free flour and cornmeal; check broth and tomato sauce.
- Spicy kick: Keep jalapeño seeds or add 1/2 teaspoon cayenne to the chili.
- Cheesy cornbread: Mix 1/2 cup shredded cheddar into the cornbread batter.
- Veggie boost: Add 1 cup diced zucchini or mushrooms to the chili.
- Sweet cornbread: Increase brown sugar in the cornbread to 1/3 cup for a sweeter topping.
Conclusion: Savor Your Chili-Cornbread Combo
You’re now ready to master Cornbread Chili Casserole! This wholesome, one-pan dish brings spicy chili and fluffy cornbread together for a meal that’s perfect for cozy nights, game days, or family dinners. With just 1 hour, you can create a flavorful, nutrient-packed casserole that’s as satisfying as it is easy. Play with vegetarian or spicy twists to make it your own. Grab that skillet, simmer some chili, and enjoy this hearty delight. Share your results in the comments—I’d love to hear how it turned out!
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Cornbread Chili Casserole
Description
Craving a comforting, all-in-one meal that combines spicy chili and golden cornbread? What if you could cook a flavorful turkey (or beef) chili topped with fluffy cornbread in a single skillet in just 60 minutes? Cornbread Chili Casserole is your answer—a 4.8-star-rated dish from 50 reviews, perfect for cozy weeknights, game days, or family gatherings.
Ingredients
Chili
- Olive oil (1 tablespoon, 15ml): Browns the meat and veggies. Sub: Vegetable oil or avocado oil.
- Ground turkey (1 lb, or ground chicken/beef): Lean protein base. Sub: Plant-based ground meat or lentils for vegetarian.
- Yellow onion (1 cup chopped, 130g, 1 medium): Adds savory depth. Sub: White onion or shallots.
- Bell pepper (1 cup chopped, 130g): Brings mild crunch and color. Sub: Red/yellow bell pepper or poblano.
- Jalapeño (1/2, finely chopped, seeds/ribs removed): Adds mild heat. Sub: 1/4 teaspoon red pepper flakes or omit.
- Garlic (2 cloves, minced): Enhances savory warmth. Sub: 1/2 teaspoon garlic powder.
- Tomato sauce (2 x 8-ounce cans, 227g each): Creates a rich, tangy base. Sub: Homemade tomato sauce or crushed tomatoes.
- Chicken broth (1/2 cup, 120ml): Adds savory liquid. Sub: Vegetable or beef broth.
- Diced tomatoes (14.5-ounce can, 411g, drained): Provide chunky texture. Sub: Fire-roasted tomatoes or fresh diced tomatoes.
- Kidney beans (15.5-ounce can, 439g, drained and rinsed): Add protein and heartiness. Sub: Black beans or pinto beans.
- Brown sugar (1 tablespoon, 12g): Balances acidity with sweetness. Sub: Honey or maple syrup.
- Chili powder (1 1/2 teaspoons): Brings warm spice. Sub: Paprika or cayenne (use less).
- Dried oregano (1 1/2 teaspoons): Adds herby depth. Sub: Italian seasoning or fresh oregano (1 tablespoon).
- Ground cumin (1 1/2 teaspoons): Provides smoky flavor. Sub: Coriander or extra chili powder.
- Salt (3/4 teaspoon): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
- Black pepper (1/4 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
Cornbread Topping
- Fine cornmeal (1 cup, 120g): Gives classic cornbread texture. Sub: Polenta or gluten-free cornmeal.
- All-purpose flour (1 cup, 125g, spooned & leveled): Provides structure. Sub: Gluten-free flour blend.
- Baking powder (1 teaspoon): Ensures a fluffy rise. Sub: No substitute; critical for leavening.
- Salt (1/8 teaspoon): Enhances flavor. Sub: Kosher salt.
- Unsalted butter (1/2 cup, 113g, melted, slightly cooled): Adds richness. Sub: Vegetable oil or vegan butter.
- Brown sugar (1/4 cup, 50g): Adds subtle sweetness. Sub: Granulated sugar or honey.
- Egg (1 large, room temperature): Binds and adds structure. Sub: Flax egg for vegan.
- Buttermilk or whole milk (1 cup, 240ml, room temperature): Keeps cornbread moist. Sub: Plant-based milk with 1 teaspoon vinegar.
- Corn (1 cup, 170g, optional, fresh, frozen, or canned/drained): Adds texture and sweetness. Sub: Omit or use diced bell pepper.
- Optional toppings: Shredded cheddar, sour cream, or sliced jalapeños for flavor. Sub: Green onions or cilantro.
These ingredients are pantry-friendly and versatile, creating a wholesome, hearty casserole.
Instructions
- Cook the chili: In a large ovenproof skillet over medium heat, heat 1 tablespoon olive oil for 1 minute. Add 1 lb ground turkey, 1 cup chopped onion, 1 cup chopped bell pepper, 1/2 finely chopped jalapeño, and 2 minced garlic cloves. Cook, breaking up meat with a spoon, for 10 minutes until meat is cooked through and veggies are softened. Tip: Drain excess fat if using beef for a lighter dish.
- Add chili ingredients: Stir in two 8-ounce cans tomato sauce, 1/2 cup chicken broth, one 14.5-ounce can drained diced tomatoes, one 15.5-ounce can drained and rinsed kidney beans, 1 tablespoon brown sugar, 1 1/2 teaspoons chili powder, 1 1/2 teaspoons oregano, 1 1/2 teaspoons cumin, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Reduce to medium-low, cover, and simmer for 15 minutes. Tip: Stir occasionally to prevent sticking; taste and adjust spices.
- Preheat oven: Preheat to 375°F (191°C). Tip: Place a baking sheet under the skillet in the oven to catch drips.
- Make cornbread topping: In a large bowl, whisk 1 cup cornmeal, 1 cup flour, 1 teaspoon baking powder, 1/8 teaspoon salt, 1/2 cup melted butter, 1/4 cup brown sugar, 1 egg, 1 cup buttermilk, and 1 cup optional corn until combined. Tip: Ensure ingredients are at room temperature for a smooth batter.
- Assemble and bake: Remove chili from heat. Spread cornbread batter evenly over the chili in the skillet. Bake, uncovered, for 30-35 minutes until cornbread is golden and a toothpick inserted in the center comes out clean. Tip: Spread batter gently to cover chili evenly.
- Serve: Spoon into bowls or onto plates, ensuring each serving has chili and cornbread. Top with optional shredded cheddar, sour cream, or sliced jalapeños. Tip: Let cool for 5 minutes for easier serving.
FAQs: Your Questions Answered
Can I use beef instead of turkey? Yes! Use 1 lb ground beef; drain excess fat after browning.
What are the health benefits? Turkey provides protein, beans offer fiber, and veggies add vitamins A and C for a balanced meal.
How do I know the cornbread is done? It’s golden, and a toothpick inserted in the center comes out clean after 30-35 minutes.
Can I prep for a party? Yes! Make chili a day ahead; prepare and bake with cornbread fresh.
Kid-friendly? Totally! Mild flavors appeal to kids; omit jalapeño for no spice.
Why is my cornbread soggy? Chili was too wet. Drain tomatoes well and simmer chili uncovered next time.
Gluten-free? Use gluten-free flour and cornmeal; check broth and tomato sauce.
How to store leftovers? Fridge for 1 week; reheat in skillet or microwave. Freeze for 2 months; thaw before reheating.