Loaded Chili Cheese Cornbread Bake

Why You’ll Love This Recipe

I like how this recipe layers two comfort foods—cornbread and chili—into one bake. It’s easy to assemble, feeds a crowd, and I can adjust the spice level depending on who’s at the table. The melty cheese and fluffy cornbread balance the rich, meaty chili, making it a complete meal in one pan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

▸ For the Cornbread Base:

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 tbsp sugar (optional)

• 1 tbsp baking powder

• 1/2 tsp salt

• 1 cup milk

• 1/3 cup vegetable oil (or melted butter)

• 1 large egg

▸ For the Chili Layer:

• 1 lb ground beef (or turkey)

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 can (15 oz) diced tomatoes

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (8 oz) tomato sauce

• 2 tbsp chili powder

• 1 tsp cumin

• 1/2 tsp smoked paprika

• Salt and pepper to taste

▸ For Topping:

• 2 cups shredded cheddar or Mexican blend cheese

• Optional garnishes: jalapeño slices, sour cream, green onions, fresh cilantro

Directions

1. I preheat the oven to 375°F and grease a 9×13-inch baking dish.

2. To make the cornbread, I whisk together cornmeal, flour, sugar, baking powder, and salt in one bowl. In another, I mix milk, oil, and egg. I combine the wet and dry ingredients, then spread the batter evenly into the prepared baking dish.

3. For the chili, I cook the ground beef with onion and garlic in a large skillet until browned. I drain excess fat, then stir in tomatoes, beans, tomato sauce, and spices. I let the chili simmer for about 10 minutes to thicken.

4. I spoon the chili evenly over the cornbread batter, making sure it’s spread all the way to the edges.

5. I sprinkle cheese generously on top.

6. I bake for 30–35 minutes, until the cornbread is cooked through and the cheese is melted and bubbly.

7. I let it rest for 10 minutes before cutting into squares and serving with toppings.

Servings and timing

This recipe serves 8 people. It takes me about 20 minutes to prepare the cornbread and chili layers and 30–35 minutes to bake. With cooling time, the total is around 1 hour.

Variations

I sometimes make it spicier by adding jalapeños or chipotle peppers to the chili. For a vegetarian version, I skip the meat and double the beans. If I want a Tex-Mex twist, I add corn kernels to the cornbread batter and top with pickled jalapeños. Using pepper jack cheese instead of cheddar also gives it a nice kick.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I warm portions in the oven at 350°F for 15 minutes so the cornbread stays fluffy, or microwave individual servings for 1–2 minutes. This bake also freezes well for up to 2 months; I wrap portions tightly and thaw overnight before reheating.

FAQs

Can I use a boxed cornbread mix?

Yes, I’ve used boxed mix when I need a shortcut. I prepare it as directed and use it as the base, then layer on the chili and cheese.

Can I make this dish vegetarian?

Yes, I leave out the meat and add more beans or even lentils. The spices and toppings keep it flavorful.

Do I put the chili on raw cornbread batter?

Yes, I spread the chili over the uncooked batter. The cornbread rises as it bakes, creating a layered effect.

What cheese works best?

I like sharp cheddar for bold flavor, but Monterey Jack, pepper jack, or a Mexican blend melt beautifully too.

Can I make this ahead of time?

I assemble it earlier in the day and keep it covered in the fridge. When I’m ready, I bake it fresh so the cornbread is fluffy and not soggy.

Conclusion

I love how this Loaded Chili Cheese Cornbread Bake turns two classics into one hearty dish. It’s filling, customizable, and always a hit whether I’m serving it for game day, a potluck, or just a cozy family dinner. Every bite has the perfect mix of tender cornbread, flavorful chili, and gooey cheese, making it a recipe I’ll come back to again and again.