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Cheesy Jalapeño Cornbread Chili Casserole

Cheesy Jalapeño Cornbread Chili Casserole - featured image
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This Cheesy Jalapeño Cornbread Chili Casserole is a hearty, one-pan Tex-Mex dinner featuring a saucy chili base, melty cheddar cheese, and a fluffy jalapeño-studded cornbread topping. It’s perfect for family nights, potlucks, or whenever you crave comfort food with a spicy twist.

Ingredients

Scale
  • 1 pound ground beef (or ground turkey for a lighter version)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, finely chopped (seeds removed for mild, or leave them in for extra heat)
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper, to taste
  • 1/4 cup water
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (or 1:1 gluten-free blend)
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk (or non-dairy milk)
  • 2 large eggs
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 cup shredded cheddar cheese (mix of sharp and mild recommended)
  • 1 jalapeño, sliced into thin rounds (optional, for topping)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Heat a large oven-safe skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned (about 5-6 minutes). Drain excess fat if needed.
  3. Stir in diced onion, red bell pepper, and chopped jalapeño. Cook for 3-4 minutes until softened. Add minced garlic and cook 1 minute more.
  4. Mix in tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Stir well.
  5. Pour in diced tomatoes (with juices), kidney beans, and 1/4 cup water. Stir and simmer for 5 minutes. Taste and adjust seasoning.
  6. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, mix milk, eggs, and melted butter. Pour wet ingredients into dry and stir gently until almost combined. Fold in shredded cheddar cheese.
  7. Spread chili base evenly in the skillet or transfer to a 9×13-inch baking dish. Spoon cornbread batter over the chili layer and gently spread to cover.
  8. Scatter sliced jalapeños on top and sprinkle extra cheese if desired.
  9. Bake for 25-30 minutes, until the cornbread is golden and a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
  10. Let rest for 10 minutes before serving. Serve warm, optionally topped with sour cream, cilantro, or extra jalapeño slices.

Notes

For a vegetarian version, skip the ground beef and double the beans, adding chopped zucchini or mushrooms for heartiness. Use a gluten-free flour blend for GF needs, or non-dairy milk and cheese for dairy-free. Let the casserole rest before serving for best texture. Adjust jalapeño to control spice level. Leftovers keep well and can be frozen.

Nutrition

Keywords: cornbread chili casserole, cheesy jalapeño casserole, one-pan dinner, Tex-Mex casserole, comfort food, easy casserole, family dinner, spicy cornbread, chili bake, potluck recipe

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