Skillet Cornbread Chili
A cozy bean and beef chili baked under a golden cornbread topping for an easy one-pan dinner.
Prep
20 minutes
Cook
35 minutes
Level
Easy
Serves
6
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Instructions
- 1
Brown beef in an oven-safe skillet and drain excess fat.
- 2
Add beans, tomatoes, corn, and spices, then simmer until thick.
- 3
Mix cornmeal, buttermilk, egg, and cheese into a spoonable batter.
- 4
Spread batter over the chili.
- 5
Bake until the cornbread is golden and cooked through.
Tips
Simmer chili until thick before adding the topping so the cornbread does not sink.
Let the skillet rest for 10 minutes before serving.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate leftovers for up to 3 days.
- Reheat uncovered in the oven to help the topping stay firm.
Substitutions
- Use ground turkey instead of beef.
- Use pepper jack instead of cheddar for more heat.
What to Serve With
- Serve with a crunchy slaw.
- Add sour cream, scallions, or pickled jalapenos.
Common Mistakes
- Do not leave the chili watery before baking.
- Do not slice immediately from the oven or the topping may crumble.
Recipe FAQ
Can I make this chili vegetarian?
Yes. Skip the beef and add extra beans, lentils, or chopped mushrooms.
Can I use boxed cornbread mix?
Yes. Prepare the mix as directed and spread it over the thick chili before baking.
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