Chili and Cornbread Skillet


Chili and Cornbread Skillet -a comforting dish made all in one skillet. The corn bread is cooked right on top of the chili!

With summer quickly coming to a close, many of us start seeking out warm, comforting meals to satisfy our bellies  in the cooler months ahead. This Chili and Cornbread Skillet is the perfect comfort meal for a cool fall evening, and the best part is that it all cooks in one pan!

Chili and Cornbread Skillet -a comforting dish made all in one skillet. The corn bread is cooked right on top of the chili!

There are several ways to personalize this dish to your own tastes. This black bean and corn version is definitely my family’s favorite way to enjoy our favorite chili.


I just got myself a cast iron skillet and I knew this would be the perfect dish to break it in. Have you used a cast iron skillet? I kind of feel like I’m really behind the times because it seems like everyone has one! And they all have advice and tips on how to use it – it was scary! Season it really well, don’t put this in it, don’t clean it like this…seriously it was nerve wracking because I was afraid I was going to ruin the thing! But after seasoning it really well (a couple of hours in a 250 degree oven with a thin layer of vegetable oil did the trick), and letting it rest overnight, my chili and cornbread skillet was a success.

This meal couldn’t be easier to make. Start by cooking ground beef over medium heat in a 12 inch, oven safe skillet. This would also work in a shallow, 5 quart saute pan.

Chili and Cornbread Skillet on

While the meat is cooking, open your cans of corn, chili beans, chili tomatoes, tomato sauce and black beans. Add them to the cooked meat and give it a good stir. Bring that to a boil and let it simmer for about ten minutes to blend all the flavors together. My kids don’t like it spicy, but at this point you can also add a teaspoon or two of chili powder to give it a little more kick.

Chili and Cornbread Skillet on

While the chili is simmering, preheat the oven to 400 degrees and mix up your cornbread. I just use a box mix, but you could use a homemade version as well if you like. I like to throw in a cup of shredded cheddar, but that is completely optional.

Turn off the heat and drop spoonfuls of cornbread batter evenly over the top of the chili. As you are dropping, gently spread the mixture around so it doesn’t all settle in one spot and you can get an even crust. Depending on the size and depth of your pan, take the batter as close to the edges as possible.

Chili and Cornbread Skillet on

Bake at 400 degrees for about 20 minutes, or until the cornbread is beautifully golden brown. Check to make sure that the cornbread is cooked through before dividing into bowls and serving. Top with sour cream, onions and shredded cheddar if desired.

Chili and Cornbread Skillet on ...the perfect dinner recipe for fall! YUM!

The beauty of tihe dish is you can carry the skillet right to the table and serve family style. Enjoy!

Find more simple and delicious one pan meals, like my Cheesy Sausage Pasta Skillet or One Pan Green Chile Chicken Enchiladas, at Yellow Bliss Road!

Chili and Cornbread Skillet on ...the perfect dinner recipe for fall! YUM!

Looking for more chili recipes? You’ll love these:

Chili and Cornbread Skillet

Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6
Calories: 798 kcal
Author: I Heart Naptime Contributor

Chili and Cornbread Skillet -a comforting dish made all in one skillet. The corn bread is cooked right on top of the chili!



  • 1 pound ground beef
  • Kosher salt & Pepper to taste
  • 1 teaspoon chili powder more to taste
  • 15 ounce can black beans drained
  • 15 ounce can chili seasoned tomatoes or diced
  • 15 ounce can chili or pinto beans
  • 10 ounce can sweet corn drained
  • ounce can tomato sauce
  • 15 ounce box cornbread mix plus ingredients on the box – egg, milk, oil
  • 1 cup shredded sharp cheddar cheese plus some for garnish


  1. Preheat the oven to 400°F.
  2. In a 12″ oven safe skillet, cook ground beef until no longer pink. Drain. Season with salt, pepper and chili powder.
  3. Add black beans, tomatoes, chili beans, corn and tomato sauce. Stir together and bring to a low boil. Simmer for ten minutes. Taste and season with more salt and pepper to taste. If you want an extra kick of spice, add 1-2 teaspoons more of chili powder.
  4. While the chili is simmering, mix up the cornbread using the box mix plus the ingredients it calls for, such as eggs, milk, and oil or butter. Add the cup of shredded cheddar and gently stir just enough to incorporate.
  5. Remove chili from heat and drop cornbread batter by spoonfuls over the chili, gently spreading to the edges.
  6. Place the skillet onto a baking sheet (to prevent overflow). Bake in the preheated oven for about 20 minutes, or until the top is nice and golden brown. Check the cornbread for doneness before dividing into bowls and serving.
Nutrition Facts
Chili and Cornbread Skillet
Amount Per Serving
Calories 798 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 12g 60%
Cholesterol 74mg 25%
Sodium 1227mg 51%
Potassium 1232mg 35%
Total Carbohydrates 94g 31%
Dietary Fiber 18g 72%
Sugars 20g
Protein 36g 72%
Vitamin A 24.9%
Vitamin C 21.1%
Calcium 25.9%
Iron 39.1%
* Percent Daily Values are based on a 2000 calorie diet.
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I Heart Naptime Contributor

This post was written by a guest blogger.

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37 comments on “Chili and Cornbread Skillet”

  1. Omigosh, that looks SO good! I’m so ready for cooler Fall weather and homey meals like this. I’m on day 4 round two of Whole30 but on day 31, this is most likely going to be dinner at our house. :)

  2. This is so great, the perfect, easy weeknight meal for the family!

  3. Desperate need of ideas for growing picky picky boys !!!

  4. This looks amazing! I love anything that can be made in ONE pot/pan/skillet! Pinned this and will definitely be trying this in the fall :) Thank you!

  5. Made this last night for dinner with ground turkey instead of beef and it was SO good! Then had it for lunch today and my whole family swooned! Amazing recipe thank you so much for sharing!

  6. do i have to use a cast iron skillet? i dont have one lol

    • Hi Christine, No you don’t have to use cast iron, you can use any large pan (12″) that is stovetop and oven safe.

  7. One pot meals are the best! Thank you for this recipe, it sounds amazing!

  8. Holy moly..this looks delish! Love one pot recipes!

  9. I have just added your recipe to my “Taste of Fall” pinterest page. As a busy working mom and as a part-time consultant for a natural cleaning company, I need hearty, easy go-to meals. Thanks for sharing!

  10. What a great recipe for fall! Pinned.

  11. I love my cast iron skillets and braising pots. I bought all of mine at tag and garage sales. The more you use them the better the finish gets. Check online about cleaning, conditioning and drying. They need to be completely dry when you store them to prevent rust formation. If cared for properly your food will not stick and cleanup will be a breeze! I put mine in the oven on low to dry after I wash them and they come out great!
    Your recipe sounds great and I love one pot meals. Looking forward to trying it. 

  12. We live in the Poconos and it’s completely weather for this right now! Made it for my boys tonight and it was a HUGE hit! Thanks so much!! P

  13. Do you drain the cans?

  14. do you drain the cans?

  15. Do you drain all the cans

  16. Are all liquids from the cans added/

  17. Thanks so much for this recipe! Easy, delicious and completely what I needed to feel comfortable in the change of season into fall. 

  18. This looks great, making it tonight. One question though, am I suppose to drain the canned goods or not?

  19. Should I drain canned goods or no?

  20. Do you drain all of the canned ingredients? 

  21. Looks delicious! I am making tonight with deer ground meat. Can’t wait! :) 

  22. Can this be re- heated or do we need to eat it all in one night. There are only two of us

    • This makes delicious leftovers! :)

      I have reheated in the microwave (a minute or two) and on the stove top (kind like steaming – with the lid on, maybe a little water splashed on the bottom with the chili, cornbread facing the lid) and haven’t had any issues.

  23. Do you add the cheese to the chilu mixture or the cornbread mixture?

  24. This is my favorite recipe.

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