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Cowboy cornbread casserole.
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5 from 1 vote

Cowboy Cornbread Casserole

This Cowboy Cornbread Casserole combines a layer of hearty, well-seasoned chili topped with golden, cheesy, and tender cornbread in small skillets for serving. This crowd-pleasing dish combines two classic comfort foods into one meal that's perfect for game day, family gatherings, or anytime you're craving something deeply satisfying and cozy.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 880kcal
Author: Briana

Equipment

Ingredients

Chili

  • 3 tablespoons avocado oil
  • 1 large yellow onion diced
  • 2 medium bell peppers diced
  • 3 large jalapenos diced
  • 2.5 - 3 tablespoons kosher salt, divided add slowly and to taste
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper optional and to taste
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 1 can tomato paste 6 ounces
  • 12 cloves garlic minced (add as much or as little garlic as you want)
  • 2 pounds ground beef
  • 28 ounces diced tomatoes 2 cans, or 1 large can
  • 1 cup beef stock as needed to thin
  • 2 cans chili beans 15 ounces each, drained and rinsed, (we used pinto and black beans)

Cornbread topping

  • 1 ¼ cups all-purpose flour 170 grams
  • 1 cup cornmeal 152 grams
  • ½ cup brown sugar can sub white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1.5 cups buttermilk room temperature
  • 4 tablespoons unsalted butter melted ½ stick
  • 3 large eggs room temperature
  • 1 cup Colby jack cheese shredded (optional)

Toppings

Instructions

Chili

  • Over medium heat, add oil, bell peppers, jalapenos, and onions to a large Dutch oven with a good pinch of salt. Cook until translucent, about 5-7 minutes.
    2 medium bell peppers, 3 large jalapenos, 1 large yellow onion, 3 tablespoons avocado oil, 2.5 - 3 tablespoons kosher salt, divided
  • Add the seasonings, tomato paste, and fresh garlic. Cook until the tomato paste has deepened in color, about 3 minutes.
    1 tablespoon cumin, 1 tablespoon chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, ½ teaspoon black pepper, ½ teaspoon red pepper flakes, 1 can tomato paste, 12 cloves garlic
  • Add ground beef and add most of the salt, reserving some for later. Using a spoon, break the beef into large chunks and brown it completely. This will take roughly 5-7 minutes.
    2 pounds ground beef
  • Add diced tomatoes and beans, along with the beef stock. Stir and cover. Simmer for at least 20 minutes, but up to 2 hours or more.
    1 cup beef stock, 28 ounces diced tomatoes, 2 cans chili beans

Cornbread topping

  • Meanwhile, preheat the oven to 400°F.
  • In a bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, and kosher salt.
    1 ¼ cups all-purpose flour, 1 cup cornmeal, ½ cup brown sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt
  • In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Add the dry ingredients to the wet, and gently mix together with a rubber spatula, being careful not to overmix.
    1.5 cups buttermilk, 4 tablespoons unsalted butter melted, 3 large eggs
  • When the dry is almost all the way incorporated, fold in the shredded cheese, and mix to combine.
    1 cup Colby jack cheese

Assemble and bake

  • Divide the chili between 6.5-inch skillets. This recipe will make 8 small skillets (6.5-inch size), or, you can transfer the mixture into a 9x13-inch casserole dish or to a large skillet.
  • Bake for 15-20 minutes, or until the cornbread is golden brown and cooked through.
  • Top with butter and your favorite toppings, including sour cream, green onions, cheese, jalapenos, and Roland Foods salsa macha!
    sour cream, green onions, jalapenos, shredded cheese, Roland®Foods Salsa Macha
  • Store leftover ingredients in an airtight container in the fridge for up to to 4 days. Reheat gently in the microwave, or in the oven or air fryer. Enjoy!

Notes

    • Use room-temperature ingredients for the cornbread. They help create a tender, even texture, and allow the batter to come together more evenly without lumps.
    • Don't overwork the cornbread batter; a few lumps are perfectly fine. This will help ensure the cornbread stays tender.
    • Keep in mind that baking vessel size will impact the bake time. The larger the vessel, the longer the cornbread will need to bake through.

Nutrition

Calories: 880kcal | Carbohydrates: 80g | Protein: 40g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 186mg | Sodium: 4116mg | Potassium: 1634mg | Fiber: 11g | Sugar: 29g | Vitamin A: 2531IU | Vitamin C: 63mg | Calcium: 409mg | Iron: 9mg