Loaded chili cheese cornbread has become my absolute go-to for a comforting, flavorful meal that always satisfies. I remember the first time I tried making a homemade chili cheese cornbread recipe; the aroma of baking cornbread mingling with savory chili filled my kitchen, and I knew I was onto something special. It’s one of those dishes that just feels like a warm hug. The combination of tender, slightly spicy chili and cheesy, fluffy cornbread is pure magic. If you’ve ever wondered how to make loaded chili cheese cornbread that’s both easy and incredibly delicious, you’re in the right place. Let’s get cooking!
Why You’ll Love This Loaded Chili Cheese Cornbread
This dish is a winner for so many reasons! You’ll adore the incredible flavor combination, where the savory chili perfectly complements the slightly sweet, cheesy cornbread. It’s a truly loaded cornbread with chili and cheese experience that hits all the right notes. Plus, it’s surprisingly quick to prepare, making it ideal for busy weeknights. You get a hearty meal on the table in under an hour, which is fantastic for a satisfying dinner. It’s also a budget-friendly option that doesn’t skimp on taste, making it great for feeding a crowd. This loaded cornbread with chili and cheese is also incredibly family-friendly, appealing to both kids and adults alike. You get a wonderfully hearty chili cornbread with cheese that feels like a special treat!
Ingredients for Homemade Chili Cheese Cornbread
Gathering your ingredients is the first step to this amazing loaded chili cheese cornbread. For the cornbread base, you’ll need 1 cup cornmeal for that classic texture, and 1 cup all-purpose flour for structure. I like to add 1 tbsp sugar for a hint of sweetness, though it’s optional. 1 tbsp baking powder and 1/2 tsp salt ensure a good rise and flavor. For the wet ingredients in the cornbread, have ready 1 cup buttermilk, 2 large eggs, and 1/4 cup melted butter or oil. These wet ingredients are key for a tender crumb in your hearty chili cornbread with cheese.
Now for the delicious chili topping! You’ll need 1/2 lb ground beef or turkey, 1/2 cup onion, finely chopped, and 2 cloves garlic, minced for the aromatic base. For the sauce, grab 1/2 cup crushed tomatoes and 2 tbsp tomato paste. You can also add 1/2 cup canned beans if you like! Season it up with 1 tsp chili powder, 1/2 tsp smoked paprika, and salt & pepper, to taste. Finally, the star of the show: 1 cup shredded cheddar cheese, plus extra for garnishing. This combination makes for a truly unforgettable homemade chili cheese cornbread.
How to Make Loaded Chili Cheese Cornbread
- Step 1: Start by preheating your oven to 400°F (200°C). While it heats up, generously grease an 8×8-inch baking dish. This ensures your delicious chili cheese cornbread recipe won’t stick.
- Step 2: In a medium bowl, whisk together the 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp sugar (if using), 1 tbsp baking powder, and 1/2 tsp salt. This dry mix is the foundation for your cornbread.
- Step 3: Add the wet ingredients to the dry: pour in 1 cup buttermilk, 2 large eggs, and 1/4 cup melted butter or oil. Mix everything until you have a smooth batter. This is where the magic starts to happen for your easy loaded chili cornbread!
- Step 4: Pour this lovely batter into your prepared baking dish. Bake for about 15–18 minutes, or until the edges are golden brown and the center is just set. It will smell wonderful!
- Step 5: While the cornbread is baking, prepare the chili topping. In a skillet over medium heat, cook 1/2 lb ground beef or turkey with 1/2 cup onion, finely chopped, and 2 cloves garlic, minced until the meat is nicely browned and the onions are tender.
- Step 6: Drain any excess grease. Stir in 1/2 cup crushed tomatoes, 2 tbsp tomato paste, 1/2 cup canned beans (if you’re using them), 1 tsp chili powder, 1/2 tsp smoked paprika, and salt & pepper, to taste. Let this simmer for about 10 minutes, allowing the flavors to meld beautifully, creating a rich chili for your loaded cornbread skillet chili cheese.
- Step 7: Carefully spoon the hot, savory chili mixture evenly over the partially baked cornbread. You want good coverage for that ultimate cheesy chili cornbread bake experience.
- Step 8: Sprinkle 1 cup shredded cheddar cheese generously over the chili layer.
- Step 9: Return the dish to the oven for another 5–7 minutes, just until the cheese is completely melted and bubbly. The sight of that melted cheese is pure joy!
- Step 10: Remove from the oven and let it rest for a few minutes. Garnish with your favorite toppings like sour cream, sliced jalapeños, and fresh green onions or cilantro. This makes for an incredibly easy loaded chili cornbread that’s ready to impress.
- Step 11: Serve warm, letting everyone dig in straight from the dish. Enjoy your amazing loaded chili cheese cornbread!
Pro Tips for the Best Loaded Chili Cheese Cornbread
Want to elevate your chili cheese cornbread recipe? Follow these tips for a truly standout dish. Using buttermilk in the cornbread batter is crucial for a tender, moist crumb, so don’t substitute it if you can help it. When cooking the chili, letting it simmer for at least 10 minutes allows the flavors to deepen and meld beautifully. Always use freshly shredded cheddar cheese; pre-shredded cheese often has anti-caking agents that can affect meltability for your cheesy chili cornbread bake.
- Don’t overmix the cornbread batter; a few lumps are perfectly fine and lead to a tender result.
- For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the chili mixture.
- Ensure your cornbread is mostly set before adding the chili and cheese to prevent a soggy bottom.
What’s the secret to perfect chili cheese cornbread?
The magic lies in the balance! Using buttermilk for a tender cornbread and letting the chili simmer to develop deep flavors are key. For the best chili cheese cornbread, don’t skip shredding your own cheese – it melts so much better!
Can I make loaded chili cheese cornbread ahead of time?
You can prepare the chili topping a day in advance and store it in the refrigerator. Bake the cornbread fresh just before assembling to ensure the best texture for your hearty chili cornbread with cheese.
How do I avoid common mistakes with chili cornbread casserole?
Avoid overbaking the cornbread initially, as it will cook more with the chili. Also, ensure the chili isn’t too watery; a thicker chili prevents a soggy top for your chili cornbread casserole.
Best Ways to Serve Loaded Chili Cheese Cornbread
This loaded chili cheese cornbread is a meal in itself, but it also pairs wonderfully with a few sides to round out the meal. For a classic comfort food experience, serve it alongside a fresh green salad with a zesty vinaigrette to cut through the richness. A dollop of sour cream and some sliced jalapeños on top are almost mandatory for that perfect tangy, spicy kick. If you’re looking for something a bit more substantial, consider serving it with a side of black beans or a simple corn salad. This cheesy chili cornbread bake is also fantastic for a hearty lunch or a casual dinner party! You might also enjoy our Zucchini Cornbread Casserole for another savory twist.
Nutrition Facts for Loaded Chili Cheese Cornbread
This loaded chili cheese cornbread is a satisfying dish, perfect for a hearty meal. Here’s a look at the estimated nutritional breakdown per serving (which is about one slice of this delicious chili cheese cornbread recipe):
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 4g
- Sodium: 600mg
- Protein: 15g
- Cholesterol: 70mg
Nutritional values are estimates and may vary based on specific ingredients used in your homemade chili cheese cornbread. For more information on general nutrition, you can check out resources like the National Library of Medicine’s nutrition information.
How to Store and Reheat Loaded Chili Cheese Cornbread
Once your amazing loaded chili cheese cornbread has cooled down, storing leftovers is super simple! For enjoying this hearty chili cornbread with cheese over the next few days, wrap any remaining portions tightly in plastic wrap or place them in an airtight container. It should stay fresh in the refrigerator for about 3 to 4 days. If you want to keep it even longer, this dish freezes beautifully. Wrap individual slices securely in foil, then place them in a freezer-safe bag or container. It can be frozen for up to 3 months.
When you’re ready to reheat, you have a couple of great options. For a quick reheat, place a slice on a microwave-safe plate and heat for 30-60 seconds, or until warmed through. For that just-baked texture, it’s best to reheat in the oven. Place frozen slices on a baking sheet and warm in a 350°F (175°C) oven for about 15-20 minutes, or refrigerated leftovers for about 10-15 minutes, until heated through and the cheese is melty again. This makes enjoying your chili cheese cornbread recipe leftovers a treat! You might also like our Zucchini Bread for another comforting baked good.
Frequently Asked Questions About Loaded Chili Cheese Cornbread
Got questions about this fantastic chili cheese cornbread recipe? I’ve got answers to help you make it perfectly every time!
Can I make this chili cheese cornbread recipe vegetarian?
Absolutely! For a delicious vegetarian version of this loaded chili cheese cornbread, simply swap out the ground beef or turkey. Lentils, crumbled extra-firm tofu, or a mix of sautéed mushrooms and black beans work wonderfully as substitutes. They add great texture and flavor, making it a hearty meatless option.
How do I make my loaded chili cheese cornbread spicier?
If you love a little heat, making a spicy chili cheese cornbread is easy! You can add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chili mixture. Incorporating some finely diced jalapeños into the chili itself, or even layering some fresh ones on top before serving, will also boost the spice factor. Don’t be afraid to experiment to find your perfect level of heat!
What kind of cheese is best for chili cornbread casserole?
While cheddar is fantastic and melts beautifully for this chili cornbread casserole, feel free to get creative! A Mexican blend, Monterey Jack, Pepper Jack (for extra spice!), or even a sharp Colby cheese would be delicious. The key is to use a cheese that melts well and complements the savory flavors of the chili and cornbread. For more cheesy inspiration, check out our Garlic Bread Grilled Cheese.
Variations of Loaded Chili Cheese Cornbread You Can Try
This versatile chili cheese cornbread recipe is a fantastic base for all sorts of delicious twists! If you’re looking for a vegetarian option, simply swap the ground beef for lentils or crumbled tofu. For a different flavor profile, try creating a southwestern chili cheese cornbread by adding black beans, corn kernels, and a pinch of cumin to the chili. You could also experiment with different cheeses like Monterey Jack or Pepper Jack for an extra kick. Another fun idea is to bake this as individual chili corn muffins with cheese for easy portioning and serving at parties! For a sweet treat, you might enjoy our Pumpkin Cinnamon Rolls.
Print
Loaded Chili Cheese Cornbread: 10 Amazing Tips
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Comfort Food
Description
A hearty and flavorful Loaded Chili Cheese Cornbread Bake, perfect for a comforting meal.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp sugar (optional)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter or oil
- 1/2 lb ground beef or turkey
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup canned beans (optional)
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt & pepper, to taste
- 1 cup shredded cheddar cheese
- Sour cream
- Sliced jalapeños
- Chopped green onions or cilantro
Instructions
- Preheat oven to 400°F (200°C). Grease an 8×8-inch baking dish.
- In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt. Add buttermilk, eggs, and melted butter. Mix until smooth.
- Pour into dish and bake 15–18 minutes, until just set.
- While the cornbread bakes, cook ground beef with onion and garlic until browned.
- Stir in crushed tomatoes, tomato paste, beans (if using), and seasonings. Simmer 10 minutes.
- Spoon hot chili evenly over the baked cornbread.
- Sprinkle with cheddar cheese.
- Return to oven for 5–7 minutes, until cheese melts and gets bubbly.
- Top with sour cream, jalapeños, and fresh herbs.
- Serve warm straight from the dish.
Notes
- For a vegetarian version, substitute the ground beef or turkey with lentils or crumbled tofu.
- Feel free to adjust the spice level by adding more chili powder or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg