Canned Chili Cornbread Casserole Recipe for Quick Weeknight Dinner

This easy canned chili cornbread casserole combines canned chili with beans, fresh jalapeño, green bell pepper, shredded cheddar, and a simple Jiffy cornbread topping for a hearty, family-friendly meal.

Using canned chili saves time while still delivering bold flavor. Fresh jalapeño, diced onion, and green bell pepper add texture and brightness, and everything can be mixed and assembled right in the baking dish.

A layer of shredded sharp cheddar sits over the chili, and the casserole is finished with a sweet, creamy cornbread topping made from Jiffy mix, cream-style corn, eggs, and milk. Let it cool slightly before serving and top with sour cream and cilantro if you like.

Ingredients

• Chili with beans: Canned chili with beans (beef and/or pork), a quick and savory base.
• Fresh jalapeños: Deseeded and diced for controlled heat.
• Diced tomatoes: Canned and drained to keep the filling hearty but not watery.
• Green bell pepper: Diced for color and crunch.
• Sweet onion: Diced for mild onion flavor.
• Shredded sharp cheddar cheese: Melts over the chili for a rich layer.
• Jiffy Corn Muffin Mix: Makes a quick cornbread topping.
• Cream style corn: Adds moisture and a touch of sweetness to the cornbread layer.
• Eggs: Bind the cornbread mixture.
• Whole milk: Thins the cornbread mixture for an even bake.

See the recipe card below for exact quantities.

Instructions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.

Add the canned chili, diced jalapeños, drained diced tomatoes, diced green bell pepper, and diced onion directly into the prepared baking dish.

Stir to combine and smooth into an even layer.

Sprinkle an even layer of shredded cheddar over the chili mixture.

In a medium bowl, mix the Jiffy corn muffin mix, cream style corn, eggs, and milk. Pour and spread the cornbread mixture evenly over the cheese and chili, reaching the edges of the dish.

Bake 30 to 40 minutes, until the top is golden and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil and continue baking until set.

Let the casserole rest at least 10 minutes before slicing and serving. Top with sour cream, cilantro, and extra cheddar if desired.

Substitutions

• Chili with beans: Use homemade chili, canned chili without beans, or vegetarian chili to suit your preference.
• Fresh jalapeños: Substitute canned jalapeños or diced green chiles, or omit for a milder dish.
• Cream style corn: Swap in drained whole kernel corn if you prefer a chunkier texture.

FAQ

📖 Recipe

Canned Chili Cornbread Casserole

This easy casserole layers canned chili with fresh veggies and cheese, topped with a creamy Jiffy cornbread mixture.

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 8 servings

Equipment

• 9×13 baking dish
• Mixing bowls

Ingredients

• 3 cans chili with beans (15 oz each)
• 3 fresh jalapeños, deseeded and diced
• 1 can diced tomatoes, drained (15 oz)
• ½ green bell pepper, diced
• ½ sweet onion, diced
• 2 cups shredded sharp cheddar cheese
• 1 package Jiffy Corn Muffin Mix (8.5 oz)
• 1 can cream style corn (15 oz)
• 2 large eggs
• ⅓ cup whole milk

Toppings

• Sour cream
• Cilantro
• Extra shredded cheddar

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13 baking dish.
2. In the baking dish, combine the chili, jalapeños, drained diced tomatoes, green bell pepper, and onion. Stir and smooth into an even layer.
3. Sprinkle the shredded cheddar evenly over the chili mixture.
4. In a bowl, mix the Jiffy mix, cream style corn, eggs, and milk. Spread the mixture evenly over the cheese and chili.
5. Bake 30–40 minutes until the top is golden and a toothpick comes out clean. If the top browns too quickly, tent with foil. Cool at least 10 minutes before serving.

Notes

Storage: Refrigerate covered for 3–4 days or freeze for 2–3 months. Thaw overnight and reheat in the oven or microwave.

Nutrition

Calories: 505 kcal