This easy canned chili cornbread casserole combines pantry staples and fresh vegetables for a comforting, weeknight-friendly meal. Canned chili with beans forms the hearty base, while jalapeño, green bell pepper, and sweet onion add bright flavor and texture. A layer of sharp cheddar melts over the chili, then a simple Jiffy cornbread topping made with cream-style corn, eggs, and milk bakes to a golden, slightly sweet crust.
Using canned chili keeps this recipe quick and easy, and everything is mixed right in the baking dish for minimal cleanup. Top with sour cream, cilantro, or extra shredded cheddar for serving.
Recipe Highlights
- Easy: No need to make chili from scratch; canned chili speeds up prep.
- Comfort food: A classic, family-friendly casserole that’s satisfying and cozy.
- Quick weeknight meal: About 15 minutes active prep—let the oven do the rest.
Ingredients
- Chili with beans: Canned chili (typically 15 oz cans), beef or pork-based, used straight from the can.
- Fresh jalapeños: Deseeded and diced for heat; use less or omit for a milder dish.
- Diced tomatoes: One drained 15 oz can to add body and brightness.
- Green bell pepper: Diced for color and crunch.
- Sweet onion: Diced for mild onion flavor.
- Shredded sharp cheddar: About 2 cups for a flavorful, melty layer.
- Jiffy Corn Muffin Mix: An 8.5 oz box for the cornbread topping.
- Cream-style corn: One 15 oz can adds moisture and a touch of sweetness.
- Eggs: Two large eggs to bind the cornbread mixture.
- Whole milk: 1/3 cup to thin the cornbread batter.
See the recipe card below for exact quantities and serving information.
Instructions
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
In the prepared baking dish, combine the canned chili, diced jalapeños, drained diced tomatoes, green bell pepper, and sweet onion. Stir to distribute the vegetables evenly and spread into a level layer.
Sprinkle the shredded cheddar evenly over the chili layer.
In a medium bowl, mix the Jiffy corn muffin mix, cream-style corn, eggs, and milk until combined. Pour or spoon the cornbread batter over the cheese and beans, smoothing it to the edges.
Bake for 30 to 40 minutes, or 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 the cornbread layer is cooked through.
Let the casserole rest for at least 10 minutes before slicing to allow the layers to set. Serve with optional toppings such as sour cream, cilantro, or extra cheddar.
Substitutions
- Chili: Use homemade chili, a canned chili without beans, or vegetarian chili to suit dietary preferences.
- Jalapeños: Substitute canned jalapeños or green chilies, or omit for a milder casserole.
- Cream-style corn: Swapping in drained whole-kernel corn is fine if you prefer less sweetness or texture.
Storage
Cool the casserole to room temperature, then cover and refrigerate for 3–4 days. For longer storage, freeze for 2–3 months; wrap tightly with plastic wrap and foil or place in an airtight container. Thaw overnight in the refrigerator before reheating. Reheat covered in the oven or in the microwave in short intervals to retain moisture.
FAQ
Yes. Chili and cornbread are a classic pairing; this casserole puts them together into an easy, crowd-pleasing meal.
📖 Recipe
Canned Chili Cornbread Casserole
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
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In the dish, combine the canned chili, diced jalapeños, drained diced tomatoes, green bell pepper, and sweet onion. Stir and spread evenly.
- Sprinkle the shredded cheddar over the chili layer.
- In a bowl, mix the corn muffin mix, cream-style corn, eggs, and milk. Spread the mixture evenly over the cheese and chili.
- 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
Nutrition
Rate it to let me know how it turned out!
More Jiffy recipes
If you enjoy this casserole, try other easy Jiffy-based recipes such as jalapeño cornbread muffins, ground beef Jiffy cornbread casserole, or Mexican cornbread casserole.
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Jiffy Jalapeño Cornbread Muffins
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Ground Beef Jiffy Cornbread Casserole
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Easy Mexican Cornbread Casserole
