Simple and flavorful, this Chili Cornbread Skillet is ready in about 30 minutes for an easy weeknight dinner the whole family will love.
Wanna know what’s irritating? Buying a new memory card for your camera because you lost yours, making something great to photograph for the blog and then realizing the memory card you bought is WAY too big and won’t work with your camera.
Then you’re faced with the dilemma of either eating what you made without taking pics and having to remake it or not eating it until you can get a new memory card and then going hungry.
I went with option 3- take a few quick pictures with your iphone, hope they turn out halfway decent and then eat! Seems like a win all-around, right?
Because let’s be honest…we all know how the photo-taking sessions have been going around here lately. Rushed with a side of screaming baby. This mom doesn’t have time for remakes of a recipe that turned out perfectly fine the first time 🙂
So anyways, bottom line is – excuse the photos and focus on the delicious recipe.
I made a version of this Chili Cornbread Skillet way back when I first started my blog and recently decided it was worth revisiting. I made mine with beef but you could use turkey…or even tempeh probably if you wanted to. I also used a cast iron skillet. If you don’t have one, you could make it in a regular baking dish (I’d probably try a 9×13 pan).
Here’s how you make it:Print
Chili Cornbread Skillet
Simple ingredients and ready in about 30 minutes, this skillet is sure to be a hit with the whole family!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- 1 Tbsp oil
- 1.5 pounds ground beef (or turkey)
- 1 bell pepper (any color is fine)
- 1 jalapeno (optional)
- ⅔ cup onion, diced (about 1 small)
- 1 can kidney beans, drained (no salt added)
- 1 can no salt added diced tomatoes – undrained
- 8 oz tomato sauce (optional)
- 1 tsp cumin
- 2 Tbsp chili powder
- 1 batch cornbread batter (use your favorite recipe)
- Heat oil in a cast iron skillet or saute pan.
- Add remaining ingredients, except cornbread, and saute over medium heat until beef is cooked through. I make mine without the 8 oz of tomato sauce but if you prefer your chili a little more tomato based and liquidy you can add it.
- If using cast iron skillet, remove from heat and leave contents in skillet. If not, transfer to a 9×13 baking dish.
- Top with cornbread batter – you can spread evenly over the whole pan or just place dollops across the top.
- Bake at 400 degrees for 20-25 minutes or until cornbread is cooked and golden brown on top.
I’m lazy and usually just use the recipe for cornbread that’s on the Quaker cornmeal container. Here’s the Quaker Cornbread recipe. This makes a pretty thick piece of cornbread on top. If you want less cornbread, more chili you could halve your cornbread recipe for a thinner layer or half the recipe and just plop some blobs of batter across the top instead of making a solid layer.
Hubby suggests serving it upside down so the cornbread is on the bottom.
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