Name: Chili Cornbread Bake Recipe
Prep time: 10 min
Cook time: 38 min
Total time: 48 min
Cuisine: American
Ingredients: Cooking spray; 1 pound lean ground beef; 1 cup diced yellow onion (1 small onion); 1 cup diced bell pepper, any color (1 small pepper); 1 small jalapeno, diced (seeds and membranes removed for less heat); Additional 2 tablespoons sliced jalapeno for topping, optional; 1 ½ tablespoons minced garlic (3-4 cloves); 1 tablespoon + 1 teaspoon chili powder; 2 teaspoons ground cumin; 1 ½ teaspoons dried oregano; ¾ teaspoon fine salt; ¼ teaspoon black pepper; 1 (15-ounce) can tomato sauce; 1 (14-ounce) can diced fire-roasted tomatoes; 1 (15-ounce) can pinto beans or black beans, drained and rinsed; 3 tablespoons tomato paste; 1 cup frozen corn; ¾ cup yellow cornmeal; ¾ cup all-purpose flour (or 1:1 gluten-free baking flour blend, if needed); 2 tablespoons brown sugar; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon fine salt; ½ cup milk of choice (2% recommended); 1 large egg; 2 tablespoons avocado oil; ½ teaspoon white vinegar; ¾ cup shredded sharp cheddar cheese; Sour cream; Fresh cilantro

There’s something so comforting about a warm, hearty meal bubbling out of the oven — like this Chili Cornbread Bake Recipe. It’s that magical combo of spicy chili and sweet, fluffy cornbread baked together melded with melty cheese that always hits the spot on chilly evenings or casual gatherings.

A white pan filled with seven round chicken patties covered in melted golden yellow cheddar cheese, each topped with a slice of green jalapeño and scattered small green cilantro leaves. The patties sit on a dark red, thick tomato and bean sauce with a chunky texture. Around the pan are small bowls, one with green avocado pieces and another with white sour cream, placed on a white marbled surface. A woman’s hand holds a silver spoon resting on the edge of the pan near the top right. In the bottom left, white plates hold green lime wedges, and a gray and white striped cloth is partly visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chili Cornbread Bake Recipe
Top Tip
How to Serve Chili Cornbread Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chili Cornbread Bake Recipe

Why You'll Love This Recipe

I absolutely adore this Chili Cornbread Bake Recipe because it’s ridiculously easy to make but tastes like it’s been slow-cooked for hours. It’s a one-pan wonder that warms you right to the soul and keeps everyone asking for seconds.

One-Dish Comfort: You cook the chili base and bake the cornbread topping all in one skillet, which means less mess and more flavor melding together.
Perfect Balance: The smoky, mildly spicy chili pairs beautifully with sweet, tender cornbread for a balanced bite every time.
Customizable Heat Level: You can easily dial the spice up or down by adjusting the jalapeños or chili powder to suit your taste buds.
Hearty & Veggie-Packed: Pinto beans, fire-roasted tomatoes, and sweet corn make this dish filling and a little bit nutritious — perfect for a cozy family meal.

Ingredients & Why They Work

The ingredients in this Chili Cornbread Bake Recipe come together to create layers of flavor and texture. From the savory ground beef and aromatics to the sweet corn and spicy jalapeños, everything blends harmoniously. Here are some thoughts on the key components you'll be using.

Flat lay of one raw pound of lean ground beef, a small diced yellow onion, a small diced red bell pepper, a fresh whole green jalapeño pepper, three peeled garlic cloves, a small white ceramic bowl of chili powder, a small white ceramic bowl of ground cumin, a small white ceramic bowl of dried oregano, a small white ceramic bowl of fine salt, a small white ceramic bowl of black peppercorns, a small white ceramic bowl of smooth tomato sauce, a small white ceramic bowl of diced fire-roasted tomatoes, a small white ceramic bowl of rinsed pinto beans, a small white ceramic bowl of thick tomato paste, a small pile of frozen yellow corn kernels, a small white ceramic bowl of yellow cornmeal, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of brown sugar, a small white ceramic bowl of baking powder, a small white ceramic bowl of baking soda, a small white ceramic bowl of fine salt, a small white ceramic bowl of 2% milk, one whole uncracked large brown egg, a small white ceramic bowl of avocado oil, a small white ceramic bowl of white vinegar, a small pile of shredded sharp cheddar cheese, fresh cilantro sprigs, diced avocado chunks, lime wedges, and a few sliced jalapeño rings — all ingredients fresh and natural, perfectly arranged in balanced symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: Lean beef adds rich, hearty flavor without too much grease, helping keep the chili comforting but not heavy.
Yellow onion: Sweet when sautéed, onions build the foundational depth of flavor for the chili base.
Bell pepper: I like using red or green for subtle sweetness and brightness that lifts the chili.
Jalapeño: Removing seeds tones down the heat while keeping that essential spicy kick—add more if you’re feeling bold!
Garlic cloves: Fresh garlic brings warmth and savory notes that harmonize all the spices.
Chili powder, cumin & oregano: Classic chili spices that create the signature smoky, earthy flavor.
Tomato sauce & fire-roasted tomatoes: The tomato sauce offers richness, while fire-roasted tomatoes add a gentle smoky sweetness.
Pinto or black beans: Beans keep it hearty and add a wonderful creaminess and texture contrast.
Frozen corn: Sweet bursts that complement the chili and hint at the cornbread topping.
Yellow cornmeal & flour: These combine to give the cornbread topping its signature crumb and slight sweetness.
Brown sugar: Just a touch balances the chili’s acidity with a gentle sweetness.
Baking powder & baking soda: Essential for a light, tender cornbread crumb.
Milk, egg & avocado oil: These wet ingredients bind the cornbread topping and enrich the texture beautifully.
White vinegar: Adds a subtle tang that sharpens the cornbread flavor and helps it rise.
Sharp cheddar cheese: Melts on top for gooey, savory goodness that finishes the dish perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Chili Cornbread Bake Recipe is a fantastic base for getting creative. I like to switch up the veggies or add in some extras depending on what’s in my fridge or the season. You’ll find making it your own is part of the fun!

Variation: I’ve tried adding corn kernels roasted on the stovetop for a smokier twist, and it was a total hit with friends.
Dietary swaps: Swap ground beef for turkey for a leaner option, or go vegetarian by using extra beans and some sautéed mushrooms.
Heat level: If you like it milder, skip the extra jalapeño on top; for more fire, add cayenne or hot sauce directly to the chili mixture.

Step-by-Step: How I Make Chili Cornbread Bake Recipe

A close-up image shows a large white pot filled with thick chili, made of small chunks of brown meat, red beans, yellow corn, and red tomato pieces lying in a rich, red sauce. On top of the chili, there are three dollops of light beige, grainy polenta batter, with one dollop being held by a silver spoon above the chili. In the background, there is a clear glass bowl with more of the pale polenta mixture, all set on a white marbled surface. The scene is bright with natural light and focuses mainly on the pot and spoon. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the savory base

I start by heating a large oven-proof skillet over medium-high heat and spraying it with cooking spray. As soon as it's hot, in go the ground beef, diced onion, bell pepper, jalapeño, and minced garlic. Stirring often, I break up the beef and let everything cook until the beef is browned and onions are soft—usually about 8-9 minutes. This step fills your kitchen with the most fantastic aroma.

Step 2: Spice it up and simmer

Next, I stir in the chili powder, cumin, oregano, salt, and black pepper to coat everything evenly. Then add the tomato sauce, fire-roasted diced tomatoes, rinsed beans, tomato paste, and frozen corn. After stirring well, I turn the heat down to medium-low, cover with a lid, and let it simmer for 8 minutes. Then, I remove the lid and cook uncovered for another 4 minutes to thicken the mixture a bit, stirring occasionally so nothing sticks.

Step 3: Prepare the cornbread topping

While the chili simmers, I whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, and salt in a medium bowl. Then I add the milk, egg, avocado oil, and white vinegar, stirring just until the batter is smooth but not overworked. It’s best to keep a light hand here to get a tender cornbread topping.

Step 4: Dollop and bake

I drop the cornbread batter in 6 to 8 mounds over the chili in the skillet, spreading them out like little islands. For a splash of color and a bit more heat, I often top each mound with a jalapeño slice. Then it goes into the preheated 400℉ oven for 10 minutes.

Step 5: Melt the cheese and finish baking

After the initial 10 minutes, I pull the skillet out and sprinkle shredded sharp cheddar over the top of the cornbread. Back in the oven it goes for another 6 to 8 minutes or until a toothpick inserted into the cornbread comes out clean and the cheese is bubbly and golden. Let it rest for 10 minutes before serving — this helps everything set and makes scooping easier.

Top Tip

Having made this Chili Cornbread Bake Recipe multiple times, these little tips helped me get consistent, delicious results — and I’m happy to share them so you avoid common pitfalls.

Don’t overmix the cornbread batter: Stir just until combined — too much mixing makes the topping dense instead of tender and fluffy.
Use an oven-safe skillet: I always use a 3.5 to 4-quart cast iron or heavy skillet so I can cook the chili and bake without transferring; it makes cleanup so much easier.
Let it rest before serving: The bake firms up while resting, making it much easier to plate and enjoy.
Jalapeño slices on top: Adding fresh jalapeño slices right before baking gives a fresh pop of color and a subtle spice contrast that I love.

How to Serve Chili Cornbread Bake Recipe

chili cornbread bake - Serving Suggestion

Garnishes

I usually top servings with a dollop of sour cream, chopped fresh cilantro, and diced avocado — these add creamy freshness and mellow the heat. Sometimes I squeeze a wedge of lime over the top for a zesty lift. If you want extra kick, add a few sliced jalapeños right on the plate.

Side Dishes

This bake is quite filling on its own, but I like pairing it with a simple green salad with lime vinaigrette or sautéed greens like spinach or kale to balance the richness. For a hearty meal, some smoky grilled corn on the cob or roasted veggies work beautifully too.

Creative Ways to Present

For special occasions, I’ve served this bake in individual ramekins topped with fresh jalapeños and microgreens — it’s fun and looks so inviting. You can also use mini cast iron skillets for a cozy, rustic presentation that makes each guest feel special.

Make Ahead and Storage

Storing Leftovers

Leftovers keep nicely in the fridge for up to 4 days. I like to cover the skillet tightly with foil or transfer to an airtight container. The flavors actually develop more overnight, making the next-day meal just as good, if not better!

Freezing

This recipe freezes well too. After it cools completely, I portion it out into freezer-safe containers and freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight before reheating.

Reheating

To reheat, I spoon individual portions into a microwave-safe dish and cover loosely to heat evenly. Alternatively, I reheat in a 350℉ oven for about 15-20 minutes until warmed through and the cornbread is slightly crisped up again.

Frequently Asked Questions:

Can I make this Chili Cornbread Bake Recipe vegetarian?

Absolutely! Just omit the ground beef and up the beans to 2 cans or add cooked lentils or sautéed mushrooms in place of the meat. The spices and toppings still deliver plenty of flavor.

What’s the best way to adjust the heat in this recipe?

If you prefer less heat, remove the jalapeño seeds and membranes or omit the jalapeños entirely. To turn up the spice, add more chili powder, cayenne pepper, or serve with hot sauce on the side. The jalapeño slices on top are optional and easy to leave out for a milder version.

Can I use fresh corn instead of frozen?

Yes! Fresh corn kernels work wonderfully here. If you’re using fresh corn, I recommend lightly sautéing them first to bring out the sweetness and avoid excess moisture in the chili.

What type of skillet works best for this recipe?

An oven-safe skillet, ideally cast iron or heavy stainless steel, works best so you can cook the chili on the stove and transfer it directly to the oven without extra bowls or pans. A 3.5 to 4-quart capacity is just right to hold all the ingredients and the cornbread topping comfortably.

Final Thoughts

This Chili Cornbread Bake Recipe is like a warm hug in food form. Every time I make it, it reminds me of cozy nights with friends and family gathered around the table, sharing stories and seconds. I hope you give it a try — it’s an easy way to bring a little extra comfort and joy to your dinner routine. And trust me, once you taste that sweet, spicy combo topped with melty cheddar, you’ll be making it again and again.