This Gluten Free Chili Cornbread Casserole combines two of the most comforting foods into one, easy recipe. You’ll never want to have normal chili ever again after you try it topped with a simple, slightly-sweet, homemade gluten free cornbread. With minimal effort, less dishes to clean up, and lots of cozy satisfying flavor, this recipe will be a winner amongst your family this winter.
Shockingly, I didn’t grow up eating cornbread with chili. I didn’t really realize that was a thing until I saw other people do it in high school. But I understand why it’s so popular now. The slight sweetness and buttery flavor of the cornbread really balances out the spices and acidity of the chili; together it’s the perfect meal. And rather than having to bake your chili in a separate dish, why not combine the two in one skillet for less dishes and clean up!? It’s convenient and so incredibly delicious.
So the next Sunday night when you have football playing in the background and need something cozy, hearty and nourishing, I highly recommend you try this gluten free chili cornbread casserole. This recipe, updated in January 2026, is even better than it was before! More spices, more beans, and a better cornbread texture. Now it’s even more addicting…somehow.
Trust me, you wouldn’t even know this chili cornbread casserole is gluten free either. The cornbread is moist, slightly sweet and so tasty…not dry and crumbly like gluten free baked goods tend to be. It’s also sweetened with pure maple syrup, and can be made dairy free if that’s your thing! AKA, this recipe is perfect for anybody, no matter your dietary restrictions. Can’t wait for you to make it!
Why You’ll Love this Gluten Free Chili Cornbread Casserole
- It’s hearty, cozy and the perfect winter dinner!
- This Chili Cornbread Casserole is high in protein, gluten free, refined sugar free and can be made dairy free.
- This recipe combines chili and cornbread into one pan for less dishes and clean-up.
- There’s minimal effort involved, just some patience as it simmers and bakes!
- It’s a great way to feed a crowd when you’re hosting.
What You Need to Make this Gluten Free Chili Cornbread Casserole
For the Chili:
- Olive Oil: Or avocado oil, for sautéing the onion & bell pepper.
- Yellow Onion: Roughly 1/2 of a jumbo yellow onion or a whole small onion.
- Green Bell Pepper: It doesn’t necessarily matter what color bell pepper you use but I like using green for some color contrast!
- Ground Beef: I used 85% lean which adds a great richness to this chili, but it will work with whatever leanness you prefer! Also, feel free to substitute ground turkey or chicken.
- Garlic: Fresh minced is best.
- Chili Powder, Cumin, Oregano, Paprika, Cayenne, Kosher Salt & Black Pepper: I recently updated this recipe to be even more flavorful by increasing the amount of spices!
- Tomato Sauce: 1 can of tomato sauce makes up the thick base of our chili.
- Fire-Roasted Diced Tomatoes: Fire-roasted diced tomatoes are a bit more flavorful than normal, but either will work. Do not drain!
- Kidney Beans & Pinto Beans: What’s a chili without beans!? 1 can of kidney beans and 1 can of pinto beans, but feel free to substitute your favorite beans such as cannellini beans, great northern beans or black beans.
For the Cornbread:
- Cornmeal: I used a gluten free certified medium grind cornmeal from Bob’s Red Mill.
- Gluten Free 1-to-1 Flour: Make sure to use a gluten free 1-to-1 flour that contains xanthan gum, like this one from Bob’s Red Mill or this one from King Arthur Flour! If you’re not gluten free, you can also just substitute it for an equal amount of regular all-purpose flour.
- Baking Powder: To help the cornbread rise.
- Kosher Salt
- Milk: I recommend 2% or higher.
- Full Fat Plain Greek Yogurt: Or skyr, or sour cream. To keep this cornbread moist!
- Unsalted Butter: Melted & cooled. Salted butter is fine too if that’s all you have!
- Maple Syrup: This cornbread is sweetened naturally with some pure maple syrup which keeps this recipe refined sugar free.
- Egg: 1 large egg.
How To Make this Chili Cornbread Casserole
Saute Aromatics:
First, bring a 12″ cast iron skillet (or similar-sized oven safe pan) to medium heat. Once hot, add enough olive oil to coat the bottom of the pan. Then, add diced onion and bell pepper. Season with kosher salt to taste. Sauté for 4-5 minutes, or until the onions are starting to turn translucent, stirring occasionally. Then, add garlic, stir, and cook for 1 more minute until fragrant.
Add in Ground Beef & Spices:
Next, add ground beef, chili powder, cumin, oregano, paprika, cayenne (if using) and more kosher salt & black pepper. Break apart the beef with your spatula and continue to let cook until browned.
Add Beans & Tomatoes and Let Chili Simmer:
Then, add in the tomato sauce, diced tomatoes, kidney beans and pinto beans. Stir until combined. Reduce heat to low, cover the pan and let simmer for 15 minutes.
Prepare Gluten Free Cornbread Batter:
Meanwhile, preheat the oven to 375F. In a large bowl, mix together the cornmeal, GF flour, baking powder and kosher salt. In another medium bowl, mix together the greek yogurt, maple syrup, melted butter, milk and egg. Then add the wet ingredients to the dry ingredients and use a spatula to stir until just incorporated. If your cornbread batter is looking too thick, add 1 more tablespoon of milk.
Pour Cornbread on top of Chili & Bake:
Once the chili is done simmering, pour the cornbread batter on top, leaving a rim of exposed chili around the edge. Gently spread it out with your spatula and don’t worry if it gets a little messy. Transfer to the oven and bake for 25 minutes, or until cornbread is done and slightly golden. Optionally, serve it with a dollop of greek yogurt (or sour cream), chopped green onion or cilantro and cubed avocado. Enjoy!
What If I Don’t Own a Cast Iron Skillet?
No worries! You can definitely still make this Chili Cornbread Casserole without a cast iron skillet. However, I think a large cast iron skillet is so worth the $30 – it’s one of my favorite and most used pans in my kitchen.
Feel free to make this recipe in any large (~12″) oven-safe and high-sided pan that you have. Stainless steel pans are a great option and I know that several non-stick brands (such as Caraway) are oven-safe as well. If you don’t have any oven-safe pans, just prepare your chili in whatever pan you have access to and then transfer it to a 9 x 13″ baking dish. Continue on with the recipe as written!
Substitution FAQs:
- Can I make this dairy free? Yes, just swap out the milk for your favorite unsweetened, non-dairy kind, use vegan butter (such as Country Crock Plant Butter) and use either a thick non-dairy yogurt or a dairy-free sour cream alternative.
- Can I use a cornbread mix instead? Although I haven’t tested this out, a store-bought cornbread mix should be just fine! These brands all carry a gluten free cornbread mix: Bob’s Red Mill, King Arthur Flour and Krusteaz. If the batter is looking too thick, you may need to thin it out with a bit more milk.
- Can I use ground turkey or chicken instead? Of course! This chili cornbread casserole is great with any kind of ground meat you prefer, although I recommend straying away from those that are 99% lean.
How Should I Store Leftover Chili Cornbread Casserole?
First, allow the gluten free chili cornbread casserole to cool down, then either wrap up the whole pan with plastic wrap or aluminum foil, or transfer it to an airtight container and store in the fridge for 3-4 days. Re-heat your individual portion in the microwave, for about 1 minute, then add your desired toppings.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more Hearty, Comforting Meals?
- Healthy Chicken Pot Pie with Sweet Potato Biscuits
- High-Protein Stuffed Shells
- Pomegranate Braised Boneless Short Ribs
- Miso Maple Braised Chuck Roast
Gluten Free Chili Cornbread Casserole
Equipment
- can opener
- colander
- 12" cast iron skillet (or other oven-safe pan)
- spatula
- medium bowl
- whisk
Ingredients
For the Chili:
- olive oil
- ½ jumbo yellow onion diced (or 1 small onion)
- 1 green bell pepper diced
- 3 garlic cloves minced
- 1 lb ground beef (I used 85% lean)
- 1 tbsp chili powder
- ½ tbsp cumin
- 1 tsp oregano
- 1 tsp paprika
- cayenne optional, to taste
- kosher salt & black pepper to taste
- 1 can tomato sauce (15oz)
- 1 can fire-roasted diced tomatoes (15oz)
- 1 can kidney beans (15oz), drained & rinsed
- 1 can pinto beans (15oz), drained & rinsed
For the Gluten Free Cornbread:
- 1 cup cornmeal (152g)*
- 1 cup gluten free 1-to-1 flour (120g)**
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ cup + 3 tbsp milk (I used 2%)
- 5 tbsp unsalted butter melted & cooled (71g)
- ¼ cup full-fat plain greek yogurt or sour cream (60g)
- ¼ cup maple syrup (80g)
- 1 large egg
Instructions
- Bring a 12" cast iron skillet (or similar-sized oven safe pan) to medium heat. Once hot, add enough olive oil to coat the bottom of the pan. Then, add diced onion and bell pepper. Season with kosher salt to taste. Sauté for 4-5 minutes, or until the onions are starting to turn translucent, stirring occasionally. Then, add garlic, stir, and cook for 1 more minute until fragrant.olive oil, ½ jumbo yellow onion, 1 green bell pepper, 3 garlic cloves
- Add ground beef, chili powder, cumin, oregano, paprika, cayenne (if using) and more kosher salt & black pepper. Break apart the beef with your spatula and continue to let cook until browned.1 lb ground beef, 1 tbsp chili powder, ½ tbsp cumin, 1 tsp oregano, 1 tsp paprika, cayenne, kosher salt & black pepper
- Then add in the tomato sauce, diced tomatoes, kidney beans and pinto beans. Stir until combined. Reduce heat to low, cover the pan and let simmer for 15 minutes.1 can tomato sauce, 1 can fire-roasted diced tomatoes, 1 can kidney beans, 1 can pinto beans
- Meanwhile, preheat the oven to 375F. In a large bowl, mix together the cornmeal, GF flour, baking powder and kosher salt. In another medium bowl, mix together the greek yogurt, maple syrup, melted butter, milk and egg. Then add the wet ingredients to the dry ingredients and use a spatula to stir until just incorporated. If your cornbread batter is looking too thick, add 1 more tablespoon of milk.1 cup cornmeal, 1 cup gluten free 1-to-1 flour, 1 tsp baking powder, ½ tsp kosher salt, ½ cup + 3 tbsp milk, 5 tbsp unsalted butter, ¼ cup full-fat plain greek yogurt, ¼ cup maple syrup, 1 large egg
- Once the chili is done simmering, pour the cornbread batter on top, leaving a rim of exposed chili around the edge. Gently spread it out with your spatula and don't worry if it gets a little messy. Transfer to the oven and bake for 25 minutes, or until cornbread is done and slightly golden.
- Optionally, serve it with a dollop of greek yogurt (or sour cream), chopped green onion or cilantro and cubed avocado. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
This was fantastic! I just used a cornbread mix. The flavors were great together. My husband was blown away and the kids actually ate it too.
Wohoooo! Thank you Amanda 🙂
I’m so glad you reposted this recipe!! I made it for the first time tonight, and it was a total hit! Easier to make than I realized, and extremely cozy on a cold night! Thank you!!
Aww thank you so much Katy!