This Chili Cornbread Casserole, also sometimes called cowboy cornbread casserole, has a chili-spiced ground beef, black bean and corn filling with a soft cornbread topping. I also have clear instructions for a vegetarian and vegan versions worked out for you, too!
I'm forever on the hunt for recipes that can be prepared ahead of time and held in the oven until I need them. I usually make the filling for this chili cornbread casserole earlier in the day, and then pour on the cornbread topping to bake at dinnertime.
You can make this recipe as-written with ground beef and regular cornbread ingredients, like eggs and milk. However, I also make it vegan very frequently! I use the beef-less crumbles, a non-dairy milk (I like soy) and the vegan egg product called 'Just Eggs.' For the vegan version, you can either omit the cheese on top, or use one of the incredible alternative cheddar cheeses in the bag. (Vegan cheese really melts in the year 2024, I promise!) Both versions are completely delicious and total crowd-pleasers!
The Ingredients
- Oil. A small amount of cooking oil for sautéing the beef.
- Bell Pepper. One medium bell pepper, color of your choice (anything except green).
- Ground Beef. One pound of ground beef, or a 12-ounce package of vegan beef-less crumbles.
- Chili Powder. Two tablespoons of chili powder brings all the spices we need.
- Salsa. Use a 12-ounce jar of your favorite salsa. Make sure the salsa is on the runnier side, not overly chunky so that we have enough moisture for the chili cornbread casserole.
- Corn. You can slice off the kernels from 2 fresh ears of corn, or you can use ¾ cup of frozen corn kernels (no need to thaw).
- Black Beans. One 14-ounce can of black beans, drained and rinsed well.
For the cornbread topping:
- Cornmeal. One cup of finely ground yellow cornmeal.
- Flour. All-purpose regular flour, not pastry flour or cake flour.
- Sugar. A small amount of granulated sugar makes the cornbread slightly sweet.
- Baking Powder and Baking Soda. We need some leaveners in our cornbread so that it bakes up fluffy and soft.
- Eggs. You can use 2 large eggs here, or use 6 tablespoons of the vegan egg replacer, Just Eggs.
- Buttermilk. Buttermilk makes the best cornbread, because its acidity reacts and makes it fluffy. However, you can use regular milk that you add one-half teaspoon of vinegar to, or you can use a non-dairy milk that you also add one-half teaspoon of vinegar to. My favorite non-dairy milk for baking is soy milk. Be sure to check the label and make sure the non-dairy milk doesn't contain sweeteners or other flavorings.
- Butter. A small amount of melted butter for the cornbread batter, just 3 tablespoons. For the vegan version, I use a vegan butter substitute, like Miyoko's cultured vegan butter.
- Cheese. It is entirely optional to sprinkle cheese on top after baking, but it's so delicious. I usually use the Mexican-style cheese blend, or I use a vegan cheddar cheese alternative.
How to Make Chili Cornbread Casserole
Preheat oven to 425-degrees Fahrenheit. In a large skillet, heat the oil over medium-high heat. Add the chopped bell pepper, and saute. Then, add the beef, and cook while breaking it up with a spoon. When the beef is no longer pink, add the chili powder, salt, salsa, corn and black beans.
Scrape the mixture into a 11x7-inch (or similar) size baking dish.
Next, make the cornbread: whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a measuring cup, combine the egg, buttermilk and melted butter. Pour the buttermilk mixture over the cornmeal mixture and stir to combine.
Drizzle the cornbread batter over the baking dish. Bake for 20 minutes, or until bubbling. Remove from the oven, and sprinkle the cheese on top and let melt before scooping and serving.
How to make this Chili Cornbread Casserole Vegetarian or Vegan:
- Vegetarian - To keep this recipe vegetarian, use a 12-ounce package of beef-less crumbles instead of ground beef. I buy mine at Trader Joe's in the refrigerated section, but the frozen crumbles are fine, too! I use regular eggs, buttermilk, butter and cheese, since these ingredients are technically vegetarian.
- Vegan - It's so easy to make this recipe vegan, and I honestly make it vegan more than I make it any other way! For the filling, use a 12-ounce package of beef-less crumbles. Add it to the pan when the recipe says to add the ground beef, and reduce the cooking time. Then, to make the cowboy cornbread casserole topping vegan, I use non-dairy milk (soy milk) that I add ½ teaspoon of vinegar to. For the eggs, I prefer the vegan egg substitute called Just Eggs instead of a flax egg. For the melted butter, I use the Miyoko's cultured vegan butter. And for the optional cheese topping, I use a shredded vegan cheddar. I promise the vegan cheese on the market in 2024 are great, and they actually melt and taste like regular cheese!
Cowboy Cornbread Casserole FAQs:
Yes, you absolutely can use the boxed Jiffy cornbread mix for this recipe. You need 2 boxes, and follow the instructions on the box and omit all ingredients from cornmeal to butter in the ingredient list. I still recommend the cheese on top after baking, however!
I make this chili cornbread casserole vegetarian all the time by using a 12-ounce package of beef-less crumbles. I still use regular buttermilk, egg, cheese and milk in the cornbread to keep it vegetarian. To keep it vegan, use non-diary milk, a vegan egg substitute (like just Eggs, not flax eggs!), vegan butter, and vegan cheddar shreds.
Yes, you can make this recipe in a deep-dish pie dish successfully. Be sure to place a pan under the pie dish in case the cornbread filling runs over.
Other beef and bean recipes:
Chili Cornbread Casserole
Chili cornbread casserole with black beans. Read on for vegetarian and vegan options.
Ingredients
- 1 tablespoon neutral oil
- 1 medium yellow or red bell pepper, diced
- 1 pound ground beef
- 2 tablespoons chili powder
- ¼ teaspoon salt
- 12-ounce jar of red salsa
- 2 ears of corn (or ¾ cup of frozen corn kernels)
- 1 14-ounce can of black beans, drained and rinsed
For the cornbread:
- 1 cup finely ground yellow cornmeal
- ⅔ cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 3 tablespoons unsalted butter, melted
- 1 cup of Mexican-style shredded cheese
Instructions
- Preheat oven to 425, and have ready a 11x7-inch baking dish or similar. (Anything slightly smaller than a 9x13).
- In a large skillet, heat the oil over medium heat. Saute the bell pepper until softened, about 5 minutes.
- Add the ground beef and cook while breaking it up with a spoon. When the beef is almost cooked all the way through, add the chili powder, salt, salsa, corn and black beans. Cook for another few minutes.
- Scrape the mixture into the baking dish.
- Next, make the cornbread topping: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
- In a measuring cup, combine the egg, buttermilk and melted butter.
- Pour the buttermilk mixture over the cornmeal mixture and stir to combine.
- Drizzle the cornbread batter over the baking dish. Bake for 20 minutes, or until bubbling.
- Remove from the oven, and sprinkle the cheese on top and let melt before scooping and serving.
Notes
Vegetarian: To keep this recipe vegetarian, use a 12-ounce package of beef-less crumbles instead of ground beef. I buy mine at Trader Joe's in the refrigerated section, but the frozen crumbles are fine, too! I use regular eggs, buttermilk, butter and cheese, since these ingredients are technically vegetarian.
Vegan: It's so easy to make this recipe vegan, and I honestly make it vegan more than I make it any other way! For the filling, use a 12-ounce package of beef-less crumbles. Add it to the pan when the recipe says to add the ground beef, and reduce the cooking time. Then, to make the cowboy cornbread casserole topping vegan, I use non-dairy milk (soy milk) that I add ½ teaspoon of vinegar to. For the eggs, I prefer the vegan egg substitute called Just Eggs instead of a flax egg. For the melted butter, I use the Miyoko's cultured vegan butter. And for the optional cheese topping, I use a shredded vegan cheddar. I promise the vegan cheese on the market in 2024 are great, and they actually melt and taste like regular cheese!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 508Total Fat: 24gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 124mgSodium: 916mgCarbohydrates: 46gFiber: 8gSugar: 8gProtein: 30g
Greer
Hello, how would I alter this recipe to fill a 9 X 13 pan? Thank you!