Jalapeno Chili Cornbread Casserole- a ground beef filling with beans and corn topped with jalapeno cheese cornbread. It all cooks together in one pan for a hearty meal.
One Dish Meal
Cornbread is a natural accompaniment to chili so why not bake the cornbread right on top of the chili? The chili is thick and hearty with beans and corn and the cornbread is spicy with just a touch of sweetness.
How To Serve Jalapeno Chili Cornbread Casserole
This is really a one dish meal. You can top it with sour cream, sliced green onions, and cilantro for extra flavor. Sliced avocado and black olives are also good toppings.
10-inch Cast Iron Pan– If you don’t have a cast iron pan, you can make the filling in a regular pan and transfer the filling to a 10-inch baking dish. Top with the cornbread mixture and place in the oven.
Is This Dish Spicy?
The main source of heat for this casserole is the jalapenos in the cornbread. For more heat, use “Hot” Rotel tomatoes and add a pinch or two of cayenne pepper to the filling.
- Ground turkey instead of ground beef.
- Black beans instead of kidney beans.
- Cheddar cheese instead of Mexican cheese.
Place the cast iron pan on a rimmed baking sheet when you place it in the oven in case the filling bubbles over.
Make Ahead and Storage
The chili can be made a day ahead and refrigerated. Be sure to warm it before placing the cornbread batter on top. The chili being warm helps cook the underside of the cornbread. Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days.
More Casserole Recipes
- Sloppy Joe Frito Casserole
- One Pot Chicken Tortilla Pie
- Chili Mac
- King Ranch Chicken Casserole
- Spicy Chicken Tamale Casserole
Jalapeno Chili Cornbread casserole
- 1 pound ground beef
- 1/2 medium onion, diced
- 1 packet chili seasoning
- 1/2 cup water
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (8-ounce) can tomato sauce
- 1 can Rotel tomatoes
- 1 cup frozen corn, thawed
- 1 can kidney beans, rinsed and drained
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 to 2 tablespoons sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup buttermilk
- 2 tablespoons butter, melted
- 2 jalapeno peppers, 1 diced and 1 sliced
- 1 1/2 cups shredded Mexican cheese
- Preheat oven to 375 degrees.
- Heat a 10-inch cast iron pan over medium-high heat. Add ground beef and onion. Break ground beef apart as it cooks.
- When there is no more pink in the ground beef, add chili seasoning and water. Simmer for 1 minute. Add remaining ingredients and simmer for 3 minutes.
- In a medium bowl, mix together cornmeal, flour, sugar, baking soda, and salt.
Add eggs, buttermilk, butter, and the diced jalapeno. Mix.
Stir in half the cheese.
- Spoon cornbread mixture over filling. Sprinkle the remaining cheese on top and arrange the jalapeno slices on top of the cheese.
Place pan on a rimmed baking sheet in case there is any overflow.
- Bake for 35 to 40 minutes. Check it after 25 to 30 minutes and if it is getting brown on top, place a piece of aluminum foil loosely on top of it.
Note: Check to make sure the bottom of the cornbread layer is set before you take it out of the oven. It may need an extra 5 minutes or so to fully cook the cornbread.