One Pan Cornbread & Chili
This dish was created during a special time, post-college, when a group of my girlfriends would gather every Monday night to watch the new episode of The Bachelor or Bachelorette. Each week we would make this dish and crack open a bottle of cabernet and curl up to watch who was getting (or not getting) roses that week.
This Cornbread & Chili is practically a dump-all-in-one-pan kind of meal, and the best part? It uses all store-bought items. Feel free to make your own versions too. We just didn't have that kind of time back then, and I honestly have no shame in a quick doctored-up meal. Enjoy this while watching your favorite show with friends or playing a round of Poker.
Why You'll Love This
Truly dump-and-bake — Everything layers into one pan with no extra prep beyond opening a few packages.
All store-bought, no shame about it — A doctored-up meal that still tastes like real comfort food.
Built for a night in with friends — Born out of weekly hangouts, this is made for good company and a favorite show.
Easy to make your own — A great base for homemade chili or cornbread if you have the time.
Key Ingredients
Canned chili — The savory, hearty base of the dish; any favorite store-bought variety works.
Boxed cornbread mix — Baked right on top of the chili, it turns into a golden, slightly soft cornbread crust.
Jack and cheddar cheese — Melts into a gooey layer between the chili and the cornbread topping.
Green onions — Used both baked in and as a fresh garnish for a little bite and color.
Corn salsa and sour cream — Bright, cool toppings that balance the richness of the baked chili and cornbread.
One Pan Chili & Cornbread
Prep time: 10 minutes | Cook time: 30 minutes | Serves 4-6
Ingredients:
2 (14.7-ounce) cans your favorite chili (Trader Joe's Veggie Chili is a favorite)
1 (15-ounce) box your favorite cornbread mix (Trader Joe's is a favorite), prepared according to the box with the egg, oil, and milk it calls for
¼ cup jack cheese, shredded
¼ cup cheddar cheese, shredded
¼ cup green onions, sliced and divided, plus more for garnish
Your favorite salsa, for serving (Trader Joe's Corn Salsa is a favorite)
Sour cream, for garnish
Instructions:
Preheat to the temperature listed on the cornbread box.
Mix the cornbread according to the box instructions, using the egg, oil, and milk it calls for.
Pour both cans of chili into a 9x9 baking pan.
Layer the jack cheese, cheddar cheese, and half of the sliced green onions on top of the chili. Spread the prepared wet cornbread mix evenly over the top.
Bake for 25–30 minutes, until a toothpick inserted into the cornbread comes out clean. Be sure to test only the top part of the cornbread — inserting the toothpick too deep may catch melted cheese, which can be mistaken for unbaked batter.
Let cool for about 10 minutes. Serve and top with the remaining green onions, corn salsa, and sour cream.
Tips for Success
Test the toothpick only in the top layer of cornbread — going in too deep can hit the melted cheese and give a false read on doneness.
Use whatever chili and cornbread mix you already love — this recipe is built to be doctored up with your favorites.
Bake in a 9x9 pan for the right ratio of chili to cornbread; a larger pan will spread the layers too thin.
Ways to Serve It
As written, with corn salsa and sour cream — The classic combination.
With hot sauce — For those who like extra heat.
Alongside a simple green salad — Rounds out the meal with something fresh.
For a casual get-together — Perfect for a game night, movie night, or watch party with friends.
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or cover with foil and warm in a 350°F oven until heated through. Add fresh green onions, salsa, and sour cream after reheating rather than storing them mixed in.
Swaps and Substitutions
Chili: Use beef, turkey, or vegetarian chili — whatever you love.
Cornbread mix: Homemade cornbread batter can be used in place of a boxed mix.
Cheese: Monterey Jack, pepper jack, or a Mexican cheese blend all work well.
Corn salsa: Any favorite salsa can be substituted.
Sour cream: Plain Greek yogurt makes a good substitute.