Name: Hearty 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 small yellow onion, diced (1 cup); 1 small bell pepper, any color, diced (1 cup); 1 small jalapeno, diced (seeds and membranes removed for less heat); 3-4 garlic cloves, minced (1 ½ tablespoons); 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 (use 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; Additional 2 tablespoons sliced jalapeno for topping (optional); Sour cream; Fresh cilantro

There's something incredibly satisfying about the mix of spicy chili and sweet cornbread nestled together in one comforting dish. This Hearty Chili Cornbread Bake Recipe is exactly that—a cozy, filling meal that brings warmth and rich flavors to your table without a fuss.

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 Hearty Chili Cornbread Bake Recipe
Top Tip
How to Serve Hearty Chili Cornbread Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hearty Chili Cornbread Bake Recipe

Why You'll Love This Recipe

I have to say, this recipe quickly became a staple in my kitchen because it combines bold, smoky chili flavors with the soft, sweet cornbread topping that folks just can’t get enough of. Plus, it’s pretty straightforward to make, which is always a win in my book.

One-Pot Wonder: Everything cooks in a single oven-safe skillet, meaning less cleanup and more time to relax or chat with your family.
Perfect Balance: The spicy chili with jalapeño and smoky tomato contrasts beautifully with the sweet, tender cornbread crowning it.
Veggie-Packed Goodness: Loaded with onions, bell peppers, beans, and corn, it’s hearty and nutritious in every bite.
Customizable Comfort: From adding more heat to swapping beans, you can tailor it to your family’s tastes easily.

Ingredients & Why They Work

Every ingredient in this Hearty Chili Cornbread Bake Recipe plays a role in building layers of texture and flavor. Choosing quality, fresh vegetables and a good cornmeal makes a world of difference. Here’s a quick look at why each ingredient shines:

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: Provides a hearty, meaty base that's rich and satisfying.
Yellow onion: Adds sweetness and depth once sautéed.
Bell pepper: Brings a fresh crunch and vibrant flavor.
Jalapeño: Offers subtle heat — remove seeds for milder results or add slices on top for a spicy kick.
Garlic: Essential for warmth and complexity.
Chili powder, cumin, oregano: These spices create classic chili aroma and flavor layering.
Tomato sauce and fire-roasted tomatoes: The smoky, tangy tomato base ties it all together beautifully.
Beans: Pinto or black beans add fiber and bulk, making this filling and nutritious.
Tomato paste: Intensifies the tomato flavor.
Frozen corn: Sweet bursts of texture that complement the chili perfectly.
Cornmeal and all-purpose flour: Together they create a tender yet crumbly cornbread topping.
Brown sugar: Balances the spice with a touch of sweetness in the cornbread.
Baking powder & soda: Help the cornbread rise and stay fluffy.
Milk, egg, avocado oil, and vinegar: Bind and tenderize the cornbread batter.
Sharp cheddar cheese: Melts beautifully over the top, adding sharpness and extra comfort.

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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

I love experimenting with this dish depending on the season or my mood. Sometimes I swap out ground beef for turkey or even lentils for a vegetarian twist. You’ll find that it adapts wonderfully.

Vegetarian Variation: I often swap the ground beef for extra beans and add chopped mushrooms — the texture is surprisingly meaty and keeps it hearty.
Spice it up: If you enjoy more heat, try adding diced chipotle peppers or extra jalapeños in the chili layer.
Dairy-free option: Use a plant-based milk and skip the cheese or use vegan cheese, and you’re all set for a dairy-free version without missing a beat.
Seasonal twist: In the fall, roasted butternut squash makes a lovely addition to the chili mix, giving it a natural sweetness.

Step-by-Step: How I Make Hearty 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 base ingredients

Start by heating an ovenproof skillet over medium-high and give it a quick spritz with cooking spray. Toss in the ground beef, diced onion, bell pepper, jalapeño, and garlic. I like to break up the beef with my spatula so it cooks evenly. You'll want to cook this mixture for about 8-9 minutes until the beef is no longer pink and the vegetables are soft and fragrant. This step really builds the foundation of flavor, so don’t rush it, but also avoid burning the garlic!

Step 2: Spice it up and simmer

Now toss in the chili powder, cumin, oregano, salt, and black pepper and stir well to coat everything. Pour in the tomato sauce, fire-roasted tomatoes, beans, tomato paste, and frozen corn. Give it a good stir, then bring it close to a boil before lowering the heat to medium-low. Cover with the skillet lid and let it simmer for 8 minutes to meld all the flavors. After that, remove the lid and cook uncovered for 4 more minutes to thicken the sauce up a bit.

Step 3: Prepare the cornbread topping

While the chili simmers, mix the dry ingredients for the cornbread in a bowl — flour, cornmeal, brown sugar, baking powder, baking soda, and salt. Then stir in the wet ingredients: milk, egg, avocado oil, and white vinegar, mixing just until smooth. The batter shouldn’t be too thick or runny — it should drop nicely from a spoon.

Step 4: Bake with love

Drop the batter by spoonfuls onto the chili in 6 to 8 mounds—this creates little cornbread nuggets poking out of the chili. If you like, top each mound with a slice of jalapeño for that authentic spicy touch. Pop the skillet into your preheated 400℉ oven for 10 minutes. Then pull it out, sprinkle on sharp cheddar cheese, and bake for another 6-8 minutes until the cornbread is golden and a toothpick inserted in the center comes out clean. Let it rest 10 minutes before serving so the layers set nicely.

Top Tip

Through the many times I've made this Hearty Chili Cornbread Bake Recipe, I’ve learned a few tricks that can elevate your results and make the process smoother.

Use an oven-safe skillet: This makes it so much easier to go from stovetop to oven without extra mess.
Don’t overmix the cornbread batter: Stir just until combined to keep your topping tender and light.
Let the bake rest: Giving it 10 minutes out of the oven helps the chili thicken and the flavors marry beautifully.
Add cheese at the end: This keeps the cheddar melty and fresh rather than overbaked and dry.

How to Serve Hearty Chili Cornbread Bake Recipe

Hearty Chili Cornbread - Serving Suggestion

Garnishes

I love topping this bake with a dollop of cool sour cream and a handful of freshly chopped cilantro—it cuts the heat and adds brightness. Diced avocado slices bring a creamy texture, and a squeeze of lime over the top really wakes up the flavors. When I’m feeling adventurous, I’ll add extra sliced jalapeños for that punch of heat.

Side Dishes

This chili cornbread bake is substantial on its own but pairs beautifully with crisp green salads or simple roasted vegetables. A side of coleslaw adds a refreshing crunch that balances the spicy richness perfectly.

Creative Ways to Present

For special occasions, I like to scoop this into small ramekins to create individual servings topped with mini cornbread mounds and cheese. It looks festive and feels a bit fancy while still being down-to-earth comfort food!

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 4 days. I usually cool it down completely before transferring it, which helps prevent sogginess in the cornbread topping.

Freezing

This bake freezes well, too. After it cools, I portion it into freezer-safe containers. It keeps for about 2-3 months. When you’re ready, thaw overnight in the fridge for the best texture.

Reheating

I prefer reheating in the oven at 350℉ for about 20 minutes to keep the cornbread crisp and the chili bubbling. The microwave works in a pinch but tends to soften the topping.

Frequently Asked Questions:

Can I make this Hearty Chili Cornbread Bake Recipe vegetarian?

Absolutely! You can replace the ground beef with extra beans, lentils, or even crumbled tofu or mushrooms for a similar hearty texture and protein boost. Just sauté your veggie base before adding the rest of the ingredients.

How spicy is this dish?

This dish has a mild to moderate heat level by default, especially if you remove the jalapeño seeds. If you prefer it hotter, just add more jalapeños or include some chipotle peppers for smoky spice.

Can I prepare this Hearty Chili Cornbread Bake Recipe ahead of time?

Yes! You can assemble the chili base a day ahead and refrigerate it, then add the cornbread topping and bake right before serving. It keeps the crust fresh and the flavors even better.

What can I substitute for cornmeal if I don’t have any?

If you don’t have cornmeal, a gluten-free baking flour blend can work in a pinch, but the texture will be less grained and slightly different. Alternatively, you can try polenta, but use a slightly finer grind to mimic the cornbread feel.

Final Thoughts

This Hearty Chili Cornbread Bake Recipe is one of those dishes that feels like a warm hug after a long day. I love how it brings comfort without hassle and how everyone always asks for seconds. Give it a try—you might just find your new favorite one-dish dinner.