Introduction
This hearty casserole brings together tender shredded chicken, flavorful chili beans, tangy tomato sauce, and a golden layer of cheesy cornbread. It’s a perfect comfort food for cold evenings or family gatherings. The cheesy topping melts into the chili base, creating a mouthwatering fusion of flavors and textures.
⸻
Ingredients
For the Chili Layer:
• 2 cups cooked, shredded chicken (rotisserie works great)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (15 oz) diced tomatoes
• 1 cup tomato sauce
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
For the Cornbread Topping:
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup milk
• 1 large egg
• ¼ cup melted butter
• 1 cup shredded cheddar cheese (plus extra for topping)
⸻
Instructions
1. Preheat Oven
Set oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook Chili Base
• In a skillet, heat olive oil over medium heat.
• Add chopped onion and garlic; sauté until fragrant.
• Stir in shredded chicken, beans, corn, tomatoes, tomato sauce, and all spices.
• Simmer for 10–15 minutes to blend flavors.
3. Make Cornbread Batter
• In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
• In another bowl, mix milk, egg, and melted butter.
• Combine wet and dry ingredients, then fold in shredded cheddar cheese.
4. Assemble Casserole
• Spread chili mixture evenly in baking dish.
• Pour cornbread batter on top.
• Sprinkle extra cheddar cheese over batter.
5. Bake
Bake for 25–30 minutes, until cornbread is golden brown and a toothpick inserted into the bread comes out clean.
6. Serve
Garnish with chopped parsley and serve warm.
⸻
Methods
• One-Pot Method: Cook chili and bake cornbread in the same Dutch oven for fewer dishes.
• Slow Cooker Method: Cook chili in slow cooker for 4–6 hours, then transfer to oven-safe dish with cornbread topping for 20–25 minutes.
• Spicy Variation: Add diced jalapeños to the chili base or cornbread batter.
⸻
History
The casserole style became popular in the U.S. during the mid-20th century as an easy, one-dish family meal. Cornbread and chili are classic Southern and Southwestern staples — combining them into one dish likely originated in Texas or neighboring states where both were already beloved.
⸻
Benefits
• Protein-rich: Chicken and beans provide high-quality protein.
• Fiber-packed: Beans and corn aid digestion and support heart health.
• Budget-friendly: Uses pantry staples and leftover chicken.
• Family-friendly: Mild yet flavorful — easy to adapt for spice lovers.
⸻
Formation
This dish forms a two-layer comfort classic:
1. Base Layer: Rich, saucy chili with tender chicken and beans.
2. Top Layer: Golden, cheesy cornbread that absorbs the chili juices.
⸻
Conclusion
Cheesy Chicken Chili Cornbread Casserole is a warm hug in a baking dish. It’s perfect for potlucks, weeknight dinners, or when you simply need comfort food that satisfies both the stomach and soul.
⸻
Lovers of This Dish
• Cheese Lovers: Melted cheddar perfection.
• Chili Lovers: All the flavor without the long simmer times.
• Cornbread Lovers: Moist, cheesy, and slightly sweet crust.
• Meal Preppers: Keeps well for 3–4 days in the fridge.