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4 from 1 vote

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!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 798kcal
Author: Jamielyn Nye


  • 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


  • Preheat the oven to 400°F.
  • In a 12″ oven safe skillet, cook ground beef 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.



Calories: 798kcal | Carbohydrates: 94g | Protein: 36g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 1227mg | Potassium: 1232mg | Fiber: 18g | Sugar: 20g | Vitamin A: 1245IU | Vitamin C: 17.4mg | Calcium: 259mg | Iron: 7mg