Chili and Cornbread Skillet – A comforting and delicious dish made all in one skillet. The cornbread is cooked right on top of the chili!
If you’re looking for a warm, comforting meal to enjoy during the cooler months, this chili and cornbread skillet is a great option! It’s an easy skillet meal that the whole family will love! Other favorites are chicken pot pie, shepherd’s pie, baked spaghetti and meatloaf.
I just got myself a cast iron skillet and I knew this chili with cornbread topping 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°F 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 recipe is the perfect comfort meal for a cool fall evening, and the best part is that it all cooks in one pan! 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, but feel free to add in any extras!
How to make this chili cornbread skillet
Step 1: Brown the meat
This meal couldn’t be easier to make. Start by cooking the ground beef over medium-heat in a 12-inch, oven-safe skillet. This would also work in a shallow, 5-quart saute pan.
Step 2: Add in beans, tomatoes and corn
While the meat is cooking, open your cans of corn, beans, 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.
Step 3: Top with cornbread batter
While the chili is simmering, preheat the oven to 400°F 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.
Step 4: Bake chili cornbread skillet in oven
Bake in the oven 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.
The beauty of this chili cornbread dish is you can carry the skillet right to the table and serve family style. Enjoy!
More chili recipes:
Chili and Cornbread Skillet
- 1 pound ground beef
- 1 small onion , diced
- 1 teaspoon kosher salt , to taste
- 2 teaspoons chili powder , more to taste
- 15 ounce can black beans , drained
- 15 ounce can chili or pinto beans
- 15 ounce can chili seasoned tomatoes , or diced
- 1 cup frozen corn
- 8 ounce can tomato sauce
- 8.5 ounce box cornbread mix , plus ingredients on the box
- 1 cup shredded sharp cheddar cheese , plus some for garnish
For serving: sour cream, cilantro, green onions
- Preheat the oven to 400°F.
- In a 12″ oven-safe skillet, cook ground beef and onions until no longer pink. Drain. Season with salt, pepper and chili powder.
- 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.
- 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.
- Remove chili from heat and drop cornbread batter by spoonfuls over the chili, gently spreading to the edges.
- 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.
Originally written by Kristin from Yellow Bliss Road for I Heart Naptime.