Cornbread Chili Skillet
This one pan Cornbread Chili Skillet combines two comfort food classics in one cast iron pan. Savory chili topped with golden cornbread, ready in under an hour with easy cleanup.
EQUIPMENT
- cast iron skillet - 10-inch
INGREDIENTS
- ½ pound ground beef - lean, 90/10 or 93/7
- ½ pound ground pork sausage
- ½ yellow onion - diced
- 1 packet chili seasoning - low sodium
- 1 teaspoon garlic powder
- salt - to taste
- black pepper - to taste
- 1 14.5 ounce can fire roasted diced tomatoes
- 1 14.5 ounce can red kidney beans - drained, but not rinsed
- 1 14.5 ounce can pinto beans - drained, but not rinsed
- ¾ cup vegetable stock
- 2 tablespoons tomato paste
- 1 cup self rising cornbread mix - homemade or store-bought (like Jiffy)
- 1 egg
- ½ cup buttermilk
- 3 tablespoons unsalted butter - melted
INSTRUCTIONS
- Preheat oven to 425 °F.
- In a 10-inch cast iron skillet, brown the ground beef, ground pork sausage, and finely diced onion over medium-high heat until fully cooked. Drain excess fat if needed. Stir in the chili seasoning, garlic powder, salt, and black pepper, and cook for 1 minute to bloom the spices.
- Add the fire roasted diced tomatoes with juice, drained red kidney beans, drained pinto beans, vegetable stock, and tomato paste. Stir until combined and bring to a boil.
- Reduce heat to medium-low, cover, and allow the chili to simmer for 15 to 20 minutes.
- While the chili simmers, make the cornbread. In a medium bowl, whisk together the egg, buttermilk, and melted butter. Add the self-rising cornbread mix and fold just until combined and lumpy.
- Remove lid on the chili and turn off stove-top. Scoop and drop the cornbread batter overtop of the chili, and spread it gently to cover the surface. Transfer skillet to the oven and bake uncovered for 15 to 20 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and allow it to rest 15 minutes before serving. Top individual portions with sour cream or Greek yogurt, quick pickled jalapenos, cilantro, shredded cheddar cheese, or green onion, if desired.
VIDEO
RECIPE NOTES
- No skillet? Make the chili in a pan and then pour it into a greased baking dish. Top it with the cornbread and bake as specified.
- Customize your chili. Feel free to swap the ground meats and beans for other types. You can also add diced jalapeno, sweet corn, garlic cloves, or bell peppers.
- For the cornbread lovers. Double the cornbread ingredients for a thicker more substantial topping.
STORING INFORMATION
- Refrigerated, skillet wrapped in aluminum foil or in an airtight container, for up to 4 days.
- Frozen, in a freezer-safe airtight container, for up to 3 months.
- Reheat in the microwave until hot. Or reheat in the oven at 350°F for 20 minutes, or until hot.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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