Chili Cornbread Casserole: My family’s favorite quick and easy all-in-one chili dinner. This one-pot chili cornbread casserole is perfect for chilly nights. Ground beef (or ground chicken or turkey) is seasoned with my homemade chili spice mix, then simmered with onions, poblano peppers, salsa, tomato paste, butter, and a little broth until rich and cozy. A simple one-bowl cornbread batter, plus a handful of cheese gets spread over top, then baked until golden. The fluffy cornbread soaks in all that spicy, savory chili flavor. Just scoop into bowls, add your favorite toppings, and dig in. Yum!

I’ve been in such a chili mood lately. There’s just something about the process—the simmering pot, the warm spices filling the kitchen—that feels so comforting this time of year. And honestly, who can ever turn down a bowl of chili with a side of beer bread?

It’s been so cold here already—hard to believe, but we’ve dipped into the 20s at night! The mountains are definitely ahead of the curve when it comes to winter temps, but that just makes cozy chili dinners even better. October really is the perfect month for chili—especially on Halloween night, when I always have a big pot simmering away for everyone to grab a bowl before heading out.

This Chili Cornbread Casserole is the best of both worlds. It’s hearty, cozy, and totally family-friendly—an all-in-one dinner that bakes up beautifully in a single pot. My mom used to make something similar when we were kids—her Cincinnati chili topped with store-bought cornbread mix. I loved it then, and now I make my own version, but with homemade cornbread because it’s so easy and so much better.

It’s cozy, cheesy, and so, so good.

These are the details

Ingredients – chili

• ground beef, or try using ground bison, chicken, or turkey
• yellow onions
• poblano peppers
• chili powder, chipotle chile powder, garlic powder, smoked paprika, cumin
• jarred red salsa
• tomato paste
• salted butter
• broth
• black beans
• cheddar cheese

Ingredients – cornbread

• flour
• cornmeal
• baking powder
• salted butter
• an egg
• buttermilk or whole milk
• honey or maple – or even brown sugar works
• shredded cheddar or pepper jack cheese – optional

For Serving

I love plain Greek yogurt, avocado, cilantro, and green onions too. So delicious!

Special Tools

None! All you need is a nice big chili pot or braiser, ideally oven safe so that you can take the dish from the stove to the oven to finish baking. If your pot is not suitable for the oven, transfer everything into a large rectangular baker.

Steps

Step 1: Brown the Beef

Brown the meat in a large oven-safe pot. I usually use ground beef, or sometimes mix in a little ground bison or venison for extra flavor. You can absolutely use ground chicken or turkey too—whatever your family loves most!

Once the meat is browned, mix in the onions, poblano (or green bell) peppers, and all the spices—chili powder, chipotle chili powder, garlic powder, smoked paprika, and cumin. Let everything cook together until it smells amazing.

Step 2: Add Everything Else

Now stir in the red salsa, tomato paste (I use the whole can!), hot sauce, and salted butter. I know butter and salsa might sound unexpected, but trust me—these add the best depth of flavor and help season the meat perfectly.

Pour in some broth (I always go with bone broth) and add the black beans. Give it all a good stir, then let the chili simmer for at least 15 minutes, or longer if you have the time. The longer it simmers, the richer the flavor!

Step 3: Make the Cornbread

This couldn’t be easier—mix everything together in one bowl! Combine the flour, cornmeal, baking powder, egg, melted butter, buttermilk, and cheese. Stir just until combined; the batter will be thick and perfect for spreading over the chili.

Step 4: Top the Chili and Bake

Sprinkle a little cheese over the chili, then spoon the cornbread batter evenly on top. Bake for 30 to 40 minutes, until the cornbread is golden and fluffy.

Your kitchen will smell absolutely incredible!

The Toppings + Serving

Around here, chili isn’t complete without plenty of toppings. Scoop the chili and cornbread into bowls, then add a dollop of plain Greek yogurt (or sour cream), some sliced avocado, and a sprinkle of fresh cilantro and green onions.

The combination of cozy chili and golden cornbread is always a winner—comfort food at its best!

Looking for other fall dinners with a little kick? Here are a few ideas: 

Creamy White Chicken Chili

Healthy Slow Cooker Turkey and White Bean Chili

Healthy Slow Cooker Chipotle Bean Chili

One Skillet Saucy Chicken Tortilla Enchilada Rice Bake

Healthy Chipotle Chicken Sweet Potato Skins

Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips

Crockpot Chipotle Queso Chicken Chili

Lastly, if you make this Chili Cornbread Casserole, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. If you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Skillet Tomato Cheddar Chicken Pot Pie. Similar tomato cheddar soup, but baked into a cozy skillet pot pie with a golden, flaky crust on top. It’s simple, delicious, and all made in one skillet with a creamy cherry tomato base. There’s butter, onions, garlic, fresh cherry tomatoes, thyme, basil, milk, shredded chicken, and, of course, plenty of cheddar cheese. Top it all with store-bought pastry, and you’ve got the easiest pot pie that comes out of the oven looking beautiful and tasting even better. This is the updated chicken pot pie we all want to eat!

Well, that was quick. I barely got a taste of summer, and suddenly we’re back to the cozy days of September cooking and baking. The leaves here are already changing, and our nights are turning chilly—fall is definitely in the air!

I’ve been working through the last of my cherry tomatoes, making sure not a single one goes to waste. This pot pie turned out to be the perfect way to use them.

My mom really loves pot pie. She grew up in Ohio (as did my dad), and my Nonnie made it often when she was little. It’s always been such a comforting meal for her.

Whenever my family has been away and we’re all coming back home, I love to make a cozy dinner that first night—a Sunday-style meal that feels extra special. This pot pie was perfect for that a couple of weeks ago, and since then I’ve made it three weeks in a row. It’s safe to say we love this one!

Let me walk you through the recipe

Ingredients

• prosciutto – optional, but it’s surely an added layer of deliciousness
• salted butter, or use olive oil
• yellow onions
• garlic
• fresh thyme
• paprika and cayenne pepper
• flour
• broth – you could use wine or water too
• cherry tomatoes
• milk, use what you drink at home, or use cream
• shredded chicken, I recommend rotisserie chicken
• fresh basil leaves
• cheddar cheese, try a spicy cheddar for more flavor
• frozen puff pastry, I always keep this on hand
• an egg yolk
• flaky sea salt

Special Tools

All you need is an oven-safe 11 or 12-inch skillet. I’ve always recommended this one, it’s my favorite.

Steps

Step 1: Get the prosciutto crisp

This is optional, but since I created this recipe with my mom in mind (she loves prosciutto!), I included it. Cook the prosciutto in an oven-safe skillet with butter until crispy, just a few minutes. Remove and set aside.

Step 2: Create the creamy base

In the same skillet, cook the onion, garlic, and thyme in butter. Add a pinch of paprika and cayenne until fragrant. Sprinkle in the flour and cook for 2 minutes to remove the raw flour flavor.

Step 3: The broth

Mix in the cherry tomatoes, then pour in the broth (or white wine). Simmer until the tomatoes begin to burst.

Step 4: The milk and chicken

Stir in fresh basil leaves or a spoonful of basil pesto. Add the milk and let the sauce thicken. Mix in the shredded chicken (I love using rotisserie chicken—my Nonnie always bought one, and it’s inspired me to do the same). Stir in the cheddar, then remove the skillet from the heat. Nestle the prosciutto on top.

Step 5: Add the pastry, then bake

Unroll the pastry and brush with beaten egg yolk. Lay it over the skillet filling. Bake until the crust is deeply golden and smells amazing!

Serve

Let the pot pie rest for a few minutes before cutting in—it’s hot and saucy. I like to top mine with flaked sea salt and fresh thyme. Serve in low bowls so you get plenty of the creamy tomato cheddar sauce.

Additions/Notes

For a classic twist, stir in frozen peas—or any vegetables you love. And if prosciutto isn’t your thing, feel free to leave it out!

Looking for other easy dinner recipes? Here are a few ideas: 

Broccoli Cheddar Chicken and Rice Casserole

Garlic Butter Creamed Corn Chicken

Cheesy Zucchini Chicken and Rice Bake

One Skillet Street Corn Chicken Enchilada Bake

Broccoli Cheddar Chicken and Noodle Casserole

Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels

Lastly, if you make this Skillet Tomato Cheddar Chicken Pot Pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

It’s one of my favorite months of the year, and I’m so excited to share the 30 Recipes to Cook in September! This collection pulls together the most popular recipes you all love this time of year, along with a handful of my personal favorites too. After almost 13 years of creating recipes, there are just so many September gems to choose from!

Think of this as a cozy mix of everything September brings — early autumn drinks, game-day appetizers, family-favorite dinners, my famous fall salads, fun back-to-school-inspired recipes, and of course, plenty of apple treats. We’ve got something delicious to make every single day of the month (plus a few extras because I just couldn’t narrow it down).

Happy September! These next few months — September through December — are always my favorite. Each one has its own unique kind of magic that feels so special. Somehow, I find myself falling in love with this time of year more and more.

I’ve been so excited to put this list together. I truly LOVE the recipes below. This list combines your most-cooked, most-baked, and most-loved recipes with my personal top picks. I know you’ll find plenty to make (and remake!) all month long.

My most popular September recipes of all time:

Broccoli Cheddar Chicken and Rice Casserole, Crockpot Mustard Herb Chicken and Creamy Orzo, Honeycrisp Apple and Feta Salad, Homemade One Pot Hamburger Helper, and my Thai Peanut Chicken Ramen (this is THE MOST popular recipe on the website – period).

Plus, the desserts too, the well-loved Brown Butter Apple Blondies with Cinnamon Maple Glaze and Baked Apple Cider Doughnuts with Cinnamon Maple Glaze, as well as the Chewy Brown Sugar Maple Cookies. And then of course, the  Cream Cheese Swirled Pumpkin Bread.

I like to think I really know how to do fall right! Over the next few months, I’ll be pulling in so many of these reader-favorite recipes while also sharing plenty of new ones. I don’t ever want to forget about the classics that we all love, but I’m equally excited to bring fresh inspiration to your kitchens this season.

When it comes to cooking in September, I focus on what feels most cozy and seasonal: big fall salads, hearty crockpot meals, maybe a chili or two, and I’m already craving fresh-baked beer bread. The air has turned chilly here in the mountains, and it has me reaching for all the fall flavors. And of course — apples! You all know I can’t resist them. I’m making a fresh batch of apple butter today, and I have so many new apple recipes coming your way.

So, let’s dive in! Here are the 30 Best Recipes to Cook in September.

Here are my favorite 30+ recipes to cook in September!

drinks and appetizers

Fig Dark and Stormy

Salted Honey Butter Jalapeño Cheddar Rolls

Honey Whipped Feta with Garlic Herb Roasted Olives

Everything Ranch Cheese and Pretzel Snack Mix

Pull Apart Parmesan Sage Butter Brioche Rolls

Baked Sweet Potato Parmesan Tater Tots

cozy dinners and salads

Apple Cider Smothered Chicken

Crockpot Creamy Chicken and Dumplings

Harvest Brie and Cheddar Apple Kale Salad

Crockpot Creamy French Onion Chicken and Orzo

Garlic Butter Chicken Meatball Stuffed Spaghetti Squash

Creamy Butternut Squash Butter Chicken

Cider Braised Chicken with Caramelized Onions

Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch

Broccoli Cheddar Chicken and Rice Casserole

Slow Cooker Mustard Herb Chicken and Creamy Orzo

Honeycrisp Apple and Feta Salad

4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash

Healthier Homemade One Pot Hamburger Helper

Butternut Squash Pasta Carbonara with Rosemary Bacon

Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

Roasted Garlic Spaghetti Squash Lasagna Boats

Roasted Butternut Squash and Pomegranate Salad

Slow Cooker French Wine and Mustard Chicken

Chipotle Chicken Sweet Potato Skins

Creamy Butternut Squash Alla Vodka Pasta

French Onion and Apple Grilled Cheese

30 Minute Thai Peanut Chicken Ramen

Fall Harvest Honeycrisp Apple and Kale Salad

30 Minute Butter Chicken Meatballs

Pumpkin Beer Broccoli Cheddar Soup

autumn sweets

Cinnamon Crunch Swirled Banana Bread

Pumpkin Spice Pecan Latte

Glazed Honeycrisp Apple Fritter Cake

Toasted Marshmallow Caramel Rice Krispie Treats

Baked Cinnamon Crunch Apple Cider Doughnuts

Cinnamon Spiced Sugar Cookies with Browned Butter Frosting

Cinnamon Apple Puffed Pancake

Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter

Cream Cheese Swirled Pumpkin Bread with Salted Maple Butter

Cinnamon Spiced Apple Fritters with Vanilla Coffee Glaze

Brown Butter Apple Blondies with Cinnamon Maple Glaze

Salted Pretzel Chocolate Chip Cookie Snickers Bars

Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

Chewy Brown Sugar Maple Cookies

Chai Latte Cupcakes with Caramel Brulée Frosting

Apple Cinnamon Rolls with Brown Butter Maple Icing

Cinnamon Sugar Swirled Apple Butter Bread

Fluffy Pumpkin Butter Chocolate Chip Pancakes

Apple Cider Doughnut Cookies

Easy Cinnamon Sugar Apple Cake

Pumpkin Cream Cheese Muffins

Lastly, if you make any of these 30 Recipes to Cook in September, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!