There’s just something about the smell of bubbling chili mingling with golden, cheesy cornbread that wraps you up like your favorite old blanket. The first time I pulled this Loaded Chili Cornbread Bake from the oven, the kitchen was filled with a warm, spicy aroma—rich ground beef, sweet corn, and smoky chili powder all blending together. I remember a snowy Super Bowl Sunday, football on in the background, and the sizzle as I spooned hot chili over fluffy cornbread batter. It was the kind of moment you can’t help but pause, spoon in hand, and just smile because the world feels a little softer and cozier.
This loaded chili cornbread bake recipe has a special place in my heart (and my family’s stomachs). When I was just knee-high to a grasshopper, my grandma used to make something similar—hers was simple, but always comforting after a long day. Years later, I tinkered with her recipe, adding my own twist with jalapeños, melty cheddar, and a handful of pantry staples. I honestly wish I’d discovered this easier, heartier version years ago, especially during those hectic weeknights when you just need dinner to be hot and ready.
My family can never wait for this dish to cool. I’ll catch little hands trying to sneak a bite before it’s even out of the pan (and let’s be real, I’m just as guilty). Friends beg for it every Super Bowl, and it’s become a staple for potlucks and casual get-togethers. There’s pure, nostalgic comfort in every bite—sweet, spicy, gooey, and just a little bit messy. If you’re looking to brighten up your game day spread, spoil your family after a chilly day, or add some wow factor to your Pinterest board, this is your go-to. I tested this recipe more times than I care to admit (in the name of research, of course), and every single time, it feels like a warm hug. Bookmark this one—you’re going to want to make it again and again!
Why You’ll Love This Loaded Chili Cornbread Bake Recipe
When you need comfort food that’s hearty, satisfying, and a total crowd-pleaser for your Super Bowl party, this loaded chili cornbread bake absolutely delivers. After years of recipe testing, family dinners, and hosting football gatherings, I can honestly say this is one of those recipes you’ll want to keep in your back pocket. Here’s why I keep coming back to it (and why you will too):
- Quick & Easy: Comes together in under an hour—no fussing over multiple pots or fancy techniques.
- Simple Ingredients: Most likely, you already have everything you need in your kitchen or pantry.
- Perfect for Game Day: This is the ultimate Super Bowl comfort food—warm, filling, and easy to serve to a crowd.
- Crowd-Pleaser: Kids, teens, and adults all go back for seconds. I’ve never had leftovers last past halftime.
- Unbelievably Delicious: The combo of spicy chili, sweet cornbread, and gooey cheese is pure magic.
What sets this loaded chili cornbread bake apart from others? It’s all about the layering. Instead of mixing everything together, you get distinct bites of fluffy cornbread and meaty, flavorful chili. I blend just a touch of creamed corn into the batter for extra moisture (thanks for that tip, Aunt Linda!), and stir in diced jalapeños for a little pep without overwhelming heat. The cheese melts right into the cornbread for a creamy, dreamy finish.
This isn’t just another chili bake—it’s the kind of meal that makes you close your eyes and savor every bite. It’s comfort food, but still feels fresh and fun. It’s the recipe I make when I want to impress without stress, feed a hungry crowd, or just treat myself to something that feels like a big, edible hug. If you love classic chili, crave cornbread, and want something easy enough for a weekday but special enough for a celebration, you’re in the right spot.
What Ingredients You Will Need
This loaded chili cornbread bake recipe uses a mix of pantry staples and fresh ingredients for big flavor and a comforting texture. You won’t need anything fancy—just a few basics and a couple of tasty add-ins to make it shine. Here’s exactly what you’ll need:
For the Chili Layer:
- 1 pound (450g) ground beef (or turkey, for a lighter option)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color works—red or green are my favorites)
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 can (15 oz/425g) kidney beans, drained and rinsed
- 1 can (14.5 oz/411g) diced tomatoes, with juices
- 1 can (8 oz/227g) tomato sauce
- 2 tablespoons chili powder (adjust for your spice preference)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (adds a subtle smoky flavor)
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1-2 fresh jalapeños, seeded and diced (optional, for extra heat)
For the Cornbread Topping:
- 1 cup (150g) yellow cornmeal
- 1 cup (125g) all-purpose flour (swap with a 1:1 gluten-free blend if needed)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2/3 cup (130g) granulated sugar (can reduce to 1/2 cup for less sweetness)
- 1 cup (240ml) whole milk (or buttermilk for extra tang)
- 2 large eggs
- 1/2 cup (115g) unsalted butter, melted and cooled
- 1 can (8.5 oz/240g) creamed corn (adds moisture and sweetness)
- 1 cup (115g) shredded cheddar cheese (or a blend—try Monterey Jack for a twist)
- 1/4 cup (30g) sliced green onions (optional, for brightness)
Optional Toppings:
- Extra shredded cheese
- Sliced jalapeños
- Fresh cilantro or parsley
- Sour cream or Greek yogurt (for serving)
Ingredient Tips: For best results, use freshly grated cheese (it melts better than pre-shredded). If you’re watching sodium, choose low-salt beans and tomato products. In summer, add fresh corn kernels or swap diced tomatoes for fire-roasted ones for extra flavor.
Equipment Needed
You don’t need a chef’s kitchen for this loaded chili cornbread bake. Here’s what I use every time:
- Large oven-safe skillet (12-inch cast iron is perfect, but any ovenproof skillet or deep casserole dish will do)
- Medium mixing bowl (for the cornbread batter)
- Large spoon or spatula (for stirring and spreading)
- Sharp knife and cutting board (for veggies and jalapeños)
- Can opener (for beans, tomatoes, and corn)
- Measuring cups and spoons
- Grater (if shredding your own cheese—which I always recommend!)
If you don’t have an oven-safe skillet, just transfer the chili into a 9×13-inch (23x33cm) baking dish before topping with the cornbread. I’ve made this in everything from a battered old Pyrex to my favorite cast iron—both work great. For easy cleanup, grease your pan well or use parchment paper. If your skillet needs a little TLC, scrub it with coarse salt and hot water, then re-season with a bit of oil (your cornbread will thank you). And honestly, some of my best bakes have come from thrift store finds—no need for anything fancy.
Preparation Method
- Preheat your oven: Set to 400°F (200°C). Grease your oven-safe skillet or baking dish with a little butter or oil.
-
Make the chili:
- Heat your skillet over medium-high heat. Add the ground beef and cook, breaking apart with a spoon, until browned (about 6-8 minutes). If there’s excess fat, drain it off.
- Add the diced onion, bell pepper, and garlic. Sauté for 4-5 minutes, until softened and fragrant.
- Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute until the spices bloom (you’ll smell that classic chili aroma!).
- Add the beans, diced tomatoes (with juices), tomato sauce, and jalapeños if using. Stir well.
- Simmer for 8-10 minutes. The chili should be thick—if it seems runny, let it bubble a few more minutes.
- Taste and add more salt or chili powder if you like. Chili should be bold but not overpowering—the cornbread will mellow it out.
-
Prepare the cornbread batter:
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- In a separate jug, whisk the milk, eggs, and melted butter.
- Pour the wet mix into the dry, stirring until just combined (don’t overmix, or your cornbread may get tough).
- Fold in the creamed corn, shredded cheese, and green onions. The batter will be thick and lumpy—totally normal.
-
Assemble the bake:
- If your chili was cooked in a skillet, leave it there. If not, transfer it to your greased baking dish.
- Spoon the cornbread batter evenly over the chili. Use a spatula to gently spread it to the edges, but don’t worry if a little chili peeks through—you want some texture.
- Top with extra cheese or sliced jalapeños, if you like.
-
Bake:
- Bake in the preheated oven for 25-30 minutes, until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
- If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
- Let it rest for 10 minutes before serving (it will set up and be easier to cut).
-
Serve:
- Scoop generous portions into bowls. Top with sour cream, fresh cilantro, or avocado. (Don’t forget the napkins—this is messy comfort food at its finest!)
Prep Note: If your chili is too soupy, your cornbread may get soggy—let it simmer until thick. If you’re in a rush, a boxed cornbread mix works, but homemade really shines. If baking at high altitude, add 2 extra tablespoons flour to the cornbread mix.
Cooking Tips & Techniques
After making this loaded chili cornbread bake more times than I can count, I’ve picked up a few tricks (and made a few messes along the way):
- Don’t rush the chili: Letting it simmer until thick gives you a base that won’t soak through the cornbread.
- Use freshly grated cheese: It melts smoother and gives that oozy, cheesy layer everyone loves.
- Cast iron is king: If you have a cast iron skillet, use it for a crispier cornbread edge. Just remember to handle with oven mitts!
- Don’t overmix the batter: Gently fold everything together—overworking leads to tough cornbread.
- Let it rest: It’s tempting to dig in right away, but letting your bake rest for 10 minutes keeps it from falling apart.
- Watch for bubbling edges: That’s your cue the bake is done—even if the top looks pale, check with a toothpick in the center of the cornbread.
- Make ahead tip: Both chili and cornbread batter can be prepped a day ahead (store separately in the fridge), then assembled and baked when you’re ready.
- Freezer friendly: You can freeze unbaked (assembled) or baked leftovers—wrap tightly and thaw in the fridge before reheating.
Honestly, I’ve burned the cornbread more than once by forgetting to check at 25 minutes. Trust your nose—it should smell sweet and toasty, not burnt! And if you’re feeding a crowd, double the recipe and use a big lasagna pan. It’s forgiving and always a hit.
Variations & Adaptations
This loaded chili cornbread bake is endlessly customizable—here’s how you can make it your own:
- Vegetarian: Swap the ground beef for 2 extra cans of beans (try pinto or cannellini), and add diced mushrooms for meaty texture. You won’t miss the meat!
- Gluten-Free: Use a 1:1 gluten-free flour blend in the cornbread topping, and check your cornmeal is certified gluten-free. I’ve done this for friends with celiac, and it’s just as tasty.
- Spicy Southwest: Add a drained can of green chiles, swap cheddar for pepper jack, and top with crumbled tortilla chips before baking for crunch.
- Low-Carb: Substitute almond flour for half the cornmeal and reduce the sugar. The texture is a bit different, but still delicious.
- Different Cooking Methods: Try making individual portions in muffin tins for easy grab-and-go Super Bowl snacks—just reduce the baking time to about 18-20 minutes.
- Family Favorite: My kids love it with chopped hot dogs or cooked sausage stirred into the chili (don’t knock it till you’ve tried it).
Allergies? You can swap out the eggs for a flaxseed egg (1 tablespoon ground flax + 2.5 tablespoons water per egg), and use dairy-free cheese and milk for a plant-based bake. I’ve played with every combo—this recipe is super forgiving!
Serving & Storage Suggestions
This loaded chili cornbread bake is best served warm. I like to scoop big portions into shallow bowls, top with a dollop of sour cream, and sprinkle with green onions or cilantro. If you’re feeling fancy, add sliced avocado and a squeeze of lime—so good!
Pair it with a crisp green salad, tortilla chips, or even a cold beer (it’s game day, after all). It holds up well on a buffet line, and leftovers make a killer lunch—just reheat in the microwave or oven. For a cozy dinner, serve alongside roasted veggies or a simple slaw.
To store, cool completely, then cover tightly and refrigerate for up to 4 days. For longer storage, cut into squares and freeze individually—wrap in foil and pop into a zip-top bag. To reheat, microwave 1-2 minutes or bake at 350°F (175°C) for 15-20 minutes. The flavors actually get richer over time, so don’t be shy about making it ahead for busy weeks or parties.
Nutritional Information & Benefits
Each serving (about 1/8 of the pan) of this loaded chili cornbread bake clocks in at roughly 420 calories, with 21g protein, 16g fat, 48g carbohydrates, and 7g fiber. It’s packed with protein from the beef and beans, plus fiber and antioxidants from all those veggies.
The cornbread topping keeps you full, and the chili is naturally gluten-free if you use the right flour. If you’re watching sodium, use low-salt canned beans and tomatoes. There’s a bit of dairy and eggs, so swap those for plant-based options if needed. Honestly, this is comfort food you can feel good about—there’s nothing like a homemade meal that also happens to sneak in some veggies!
Conclusion
So there you have it—my favorite loaded chili cornbread bake recipe for easy Super Bowl comfort food that’s guaranteed to win hearts (even if your team doesn’t win the game). It’s simple, customizable, and packed with all the classic flavors you crave, with a fluffy, cheesy cornbread crown that’s downright irresistible.
I love this recipe because it brings people together—there’s something about a bubbling skillet of chili and cornbread that just says “come on in and get comfy.” Don’t be afraid to make it your own, whether you add extra veggies, spice it up, or keep it classic. If you make this, I’d love to hear how it turns out! Drop your tweaks or questions in the comments, share your photos, or tag me so I can cheer you on. Here’s to comforting, craveable food and good times with friends—happy baking!
Frequently Asked Questions
Can I make the chili cornbread bake ahead of time?
Absolutely! You can prepare both the chili and cornbread batter a day in advance. Store them separately in the fridge, then assemble and bake when you’re ready to serve.
Can I freeze leftovers?
Yes, this bake freezes really well. Cool completely, cut into portions, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven or microwave.
What kind of beans work best in this recipe?
I love using black beans and kidney beans, but you can substitute pinto, cannellini, or even chickpeas. Just drain and rinse before adding to the chili.
Can I use a boxed cornbread mix?
You sure can—just prepare according to the package directions and use in place of the homemade batter. Homemade does have a richer flavor, but boxed mix is a great shortcut.
How spicy is this recipe?
It’s mildly spicy as written, thanks to the chili powder and optional jalapeños. For less heat, skip the jalapeños; for more, add extra or a pinch of cayenne. Adjust to your family’s tastes!
Pin This Recipe!
Loaded Chili Cornbread Bake
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This hearty, comforting bake combines spicy homemade chili with a fluffy, cheesy cornbread topping. Perfect for Super Bowl parties, potlucks, or cozy family dinners, it’s a crowd-pleaser that’s easy to customize and packed with flavor.
Ingredients
- 1 pound ground beef (or turkey)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (8 oz) tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1–2 fresh jalapeños, seeded and diced (optional)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour (or 1:1 gluten-free blend)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2/3 cup granulated sugar (or 1/2 cup for less sweetness)
- 1 cup whole milk (or buttermilk)
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 can (8.5 oz) creamed corn
- 1 cup shredded cheddar cheese (or Monterey Jack blend)
- 1/4 cup sliced green onions (optional)
- Extra shredded cheese (optional, for topping)
- Sliced jalapeños (optional, for topping)
- Fresh cilantro or parsley (optional, for topping)
- Sour cream or Greek yogurt (for serving)
Instructions
- Preheat oven to 400°F (200°C). Grease a large oven-safe skillet or baking dish with butter or oil.
- Heat skillet over medium-high heat. Add ground beef and cook, breaking apart, until browned (6-8 minutes). Drain excess fat if needed.
- Add diced onion, bell pepper, and garlic. Sauté for 4-5 minutes until softened.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Add black beans, kidney beans, diced tomatoes (with juices), tomato sauce, and jalapeños if using. Stir well.
- Simmer for 8-10 minutes until chili is thick. Taste and adjust seasoning as needed.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, whisk milk, eggs, and melted butter.
- Pour wet ingredients into dry and stir until just combined. Do not overmix.
- Fold in creamed corn, shredded cheese, and green onions. Batter will be thick.
- If chili was cooked in a skillet, leave it there. Otherwise, transfer chili to greased baking dish.
- Spoon cornbread batter evenly over chili. Spread gently to edges.
- Top with extra cheese or sliced jalapeños if desired.
- Bake for 25-30 minutes until cornbread is golden and a toothpick inserted in center comes out clean. Tent with foil if browning too quickly.
- Let rest for 10 minutes before serving.
- Serve warm in bowls, topped with sour cream, cilantro, or avocado.
Notes
Let chili simmer until thick to avoid soggy cornbread. Use freshly grated cheese for best melt. Cast iron skillet gives crispier edges. Both chili and cornbread batter can be made ahead and stored separately. Recipe is freezer-friendly. For gluten-free, use certified gluten-free flour and cornmeal. Vegetarian option: replace meat with extra beans and mushrooms.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the pan
- Calories: 420
- Sugar: 13
- Sodium: 820
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 48
- Fiber: 7
- Protein: 21
Keywords: chili cornbread bake, Super Bowl recipe, comfort food, casserole, easy dinner, game day, crowd-pleaser, cheesy cornbread, loaded chili, potluck
