Black Bean Chili Cornbread Casserole
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Black Bean Chili Cornbread Casserole is an easy, cheesy one-pan meal packed with flavor—perfect for a cozy, family-friendly dinner.
This Black Bean Chili Cornbread Casserole is a hearty, comforting dish that combines the rich flavors of ground beef chili with a golden, cheesy cornbread topping. It’s the perfect easy weeknight dinner that brings warmth and satisfaction to your table.
Whether you’re meal prepping for the week, looking for a family-friendly comfort food, or simply craving something cozy and flavorful, this casserole has got you covered.
If you love a good Tex-Mex casserole or one-pot meal make sure to try our Southwest Beans and Rice or our classic John Wayne Casserole.
Ingredients You’ll Need
Here’s everything you’ll need to make this hearty Black Bean Chili Cornbread Casserole. I’ve included some easy substitutions so you can adjust the recipe based on what you have on hand or your dietary needs!
Chili Layer
- Ground beef – Classic and flavorful, ground beef gives this casserole its hearty base.
Swap suggestion: Use ground turkey, ground chicken, or even plant-based crumbles for a lighter or vegetarian version. - Olive oil – Helps the beef cook evenly and adds a little richness.
Substitute with avocado oil, canola oil, or vegetable oil if preferred. - Black beans – Black beans add texture, protein, and a bit of creaminess to the chili.
No black beans? Try kidney beans, pinto beans, or a mix of your favorite canned beans. - Corn – Sweet corn balances the spice of the chili and adds a pop of color.
Frozen or fresh corn kernels work great, too! Just thaw frozen corn before adding. - Rotel – Rotel (diced tomatoes with green chilies) adds a little heat and tanginess that wakes up the flavors.
- Spices – Chili powder, onion powder, garlic powder, and salt add a punch of flavor to the dish.
The key seasoning for any good chili! It brings the smoky, warm spice without too much heat.
Adjust to your spice level or add 1/4 teaspoon cayenne pepper if you like it hotter.
Cornbread Topping
- Jiffy Corn Muffin Mix – The sweet, tender cornbread base that makes this casserole extra special.
You can use any brand of cornbread mix or even homemade cornbread batter if you prefer. - Egg – Helps bind the cornbread batter and gives it structure as it bakes.
- Milk – Keeps the cornbread batter moist and helps everything come together smoothly.
- Shredded cheddar cheese – Melty, cheesy goodness that finishes off the casserole beautifully.
Mix things up with Monterey Jack, pepper jack, or a Mexican cheese blend for extra flavor.
Pro Tip: Don’t be afraid to get creative with your mix-ins! Add diced bell peppers, jalapeños, or a handful of chopped spinach to sneak in some extra veggies.
Step-by-Step Instructions
Step 1 – Cool & Serve. Remove from oven and let cool for 10 minutes before serving.
Step 2 – Preheat & Prepare. Preheat oven to 350°F (175°C). Lightly spray a 9×13-inch casserole dish with nonstick spray.
Step 3 – Cook the Beef. In a large skillet over medium-high heat, add olive oil and ground beef. Cook until browned and cooked through. Drain excess grease.
Step 4 – Combine Chili Ingredients. Add black beans, corn, Rotel, chili powder, onion powder, garlic powder, and salt to the skillet. Stir well and cook over medium-high heat for 3-5 minutes.
Step 5 – Prepare Cornbread Batter. In a bowl, mix Jiffy Corn Muffin Mix, egg, and milk until well combined.
Step 6 – Assemble the Casserole. Spoon the cornbread batter into the prepared casserole dish, spreading it evenly to cover the bottom.
Step 7 – Add Chili Layer. Evenly spoon the chili mixture over the cornbread batter.
Step 8 – Bake. Place in the oven and bake for 15 minutes. Remove and sprinkle shredded cheddar cheese on top. Return to oven and bake for an additional 15-20 minutes, until the cornbread is set and golden brown.
Step 9 – Serve. Serve hot with toppings of your choice.
Frequently Asked Questions (FAQs)
Yes, assemble the casserole and refrigerate for up to 24 hours before baking.
Store in an airtight container in the refrigerator for up to 3 days.
Yes, freeze after baking. Thaw overnight in the refrigerator and reheat in the oven.
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Black Bean Chili Cornbread Casserole
Ingredients
- 1 pound Ground beef
- 1 Tablespoon Olive oil
- 1 can Black beans
- 1 can Corn, drained
- 1 can Rotel
- 1 tablespoon Chili powder
- 2 teaspoons Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 package Jiffy Corn Muffin Mix
- 1 large Egg
- 1/3 cup Milk
- 1 cup Shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F and lightly spray a 9×13 inch casserole dish with nonstick spray.
- Heat a large skillet over medium high heat. Add olive oil and ground beef and cook beef until cooked through. Remove from heat and drain grease.
- Place the ground beef, black beans, corn, Rotel, chili powder, onion powder, garlic powder, and salt into the skillet and stir together. Cook over medium high heat for 3-5 minutes.
- While the chili cooks add the Jiffy corn muffin mix, egg, and milk to a bowl and stir together until well mixed.
- Spoon the cornbread mix into the bottom of the casserole dish and gently spread around so it evenly covers the bottom of the dish.
- Spoon the chili evenly over the cornbread.
- Place in the oven and bake for 15 minutes. Then remove from the oven and sprinkle with the cheddar cheese before continuing to bake for 15-20 minutes. The cornbread will bubble up and bake through portions of the chili.It is done when the center appears set and the edges of the cornbread are golden brown
- Remove from the oven and let cool for 10 minutes before serving.
