15ouncebox cornbread mix, plus ingredients on the box
1cupshredded 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.