Jalapeño Chili Cornbread Casserole with Ground Beef
A hearty one-pan casserole that combines seasoned ground beef chili with a golden cornbread topping. The savory beef layer features tender onions, kidney beans, corn, and diced tomatoes with a kick from jalapeños, while the cornbread brings sweetness and texture with buttermilk tang. Melted Mexican cheese bridges both layers, creating a comforting dish perfect for family dinners or potluck gatherings. The cast iron cooking method ensures even heat distribution and creates appealing presentation when served directly from the pan.
Ingredients
- 1 pound ground beefground turkey1:1Easy swap that reduces fat contentFull guide →
- ½ medium onion, diced
- 1 packet chili seasoning
- ½ cup water
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 8-ounce can tomato sauce
- 1 can Rotel tomatoes
- 1 cup frozen corn, thawed
- 1 can kidney beans, rinsed and drained
- 1 cup yellow cornmeal
- 1 cup all-purpose flourgluten-free flour blend1:1Easy substitution for gluten-free version
removes:gluten
- 1 tablespoons sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup buttermilkregular milk + 1 tbsp vinegar1:1Quick substitute if buttermilk unavailableFull guide →
- 2 tablespoons butter, meltedregular milk + 1 tbsp vinegar1:1Quick substitute if buttermilk unavailableFull guide →
- 2 jalapeño peppers, 1 diced and 1 sliced
- 1 ½ cups shredded Mexican cheesecheddar cheese1:1Classic alternative with similar melting properties
Instructions
- 1
Preheat oven to 375 degrees
- 2
Heat a 10-inch cast iron pan over medium-high heat
- 3
Add ground beef and onion, breaking ground beef apart as it cooks
- 4
When no pink remains in ground beef, add chili seasoning and water
- 5
Simmer for 1 minute
- 6
Add salt, black pepper, tomato sauce, Rotel tomatoes, corn, and kidney beans
- 7
Simmer for 3 minutes
- 8
Mix together cornmeal, flour, sugar, baking soda, and salt in a medium bowl
- 9
Add eggs, buttermilk, melted butter, and diced jalapeño to dry ingredients
- 10
Mix until combined
- 11
Stir in half the cheese
- 12
Spoon cornbread mixture over beef filling
- 13
Sprinkle remaining cheese on top
- 14
Arrange jalapeño slices over cheese
- 15
Place pan on rimmed baking sheet
- 16
Bake for 35 to 40 minutes
- 17
Check after 25 to 30 minutes and cover with foil if browning too quickly
- 18
Check that cornbread bottom is set before removing from oven
Tips
Place the cast iron pan on a rimmed baking sheet to catch any overflow during baking
Cover with foil if the top browns too quickly, but ensure the cornbread bottom sets completely before removing
Let the casserole rest for 5-10 minutes after baking to help the layers set before serving
Good to Know
Refrigerate leftovers up to 3 days in covered container
Assemble completely and refrigerate up to 1 day, add 10 minutes to baking time
Serve hot directly from cast iron pan with optional sour cream or hot sauce
Common Mistakes
Don't skip the rimmed baking sheet to avoid oven spills
Check cornbread bottom doneness to avoid soggy texture
Substitutions
Gluten-Free Swaps
removes:gluten
General Alternatives
FAQ
Can I make this without a cast iron pan?
Yes, use a 10-inch oven-safe skillet or transfer the cooked beef mixture to a greased 9x13 baking dish before adding cornbread topping.
How do I know when the cornbread is fully cooked?
The top should be golden brown and a toothpick inserted into cornbread layer should come out clean or with just a few moist crumbs.
Can I freeze this casserole?
Yes, cool completely then wrap tightly and freeze up to 3 months. Thaw overnight in refrigerator and reheat in 350°F oven until warmed through.