Layered Cornbread and Black Bean Chili Bake

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A hearty baked chili combining smoky black beans and a golden cornbread topping, perfect for a comforting meal. This American-inspired comfort-food recipe (vegetarian), ready in about 60 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 2 cans (15 oz each), drained and rinsed black beans
• 1 can (14 oz) diced tomatoes
• 1 cup, fresh or frozen corn kernels
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cornmeal
• 3/4 cup all-purpose flour
• 1 tbsp baking powder
• 2 tbsp granulated sugar
• 3/4 cup milk
• 1 large egg
• 3 tbsp, melted unsalted butter

Instructions

1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in 2 tsp ground cumin and 1 tsp smoked paprika, cooking for 1 minute until aromatic. Add 2 cans (15 oz each) drained and rinsed black beans, 1 can (14 oz) diced tomatoes, 1 cup corn kernels, and 1 cup vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper. Simmer for 15 minutes until thickened.
3. Step 3: While chili simmers, in a mixing bowl combine 1 cup cornmeal, 3/4 cup all-purpose flour, 1 tbsp baking powder, and 2 tbsp granulated sugar. In a separate bowl, whisk 3/4 cup milk, 1 large egg, and 3 tbsp melted unsalted butter.
4. Step 4: Pour wet ingredients into dry and stir just until combined. Do not overmix.
5. Step 5: Transfer chili mixture into a greased 9x9-inch baking dish. Spoon cornbread batter evenly over the chili layer.
6. Step 6: Bake in the preheated oven for 25-30 minutes until cornbread is golden brown and a toothpick inserted in the center comes out clean. Let cool 10 minutes before serving.