Chili Cornbread Skillet

Name: Chili Cornbread Skillet
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 serving
Ingredients: 1 Tbsp cooking oil; 2 cloves garlic; 1 yellow onion; 1 jalapeño (optional); 1 15oz. can fire roasted diced tomatoes; 1 6oz. can tomato paste; 3 15oz. cans beans (kidney, pinto, black); 1 Tbsp chili powder*; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tsp salt; 1 cup water; 1 cup shredded cheddar; 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/4 cup sugar; 4 tsp baking powder; 1/2 tsp salt; 1 cup milk; 1 large egg; 1/4 cup cooking oil

User Reviews

4.7

195 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6
Calories
69608 kcal
Course
Main Course
Cuisine
American, International, Vegetarian

Chili Cornbread Skillet

Nancy Wheeler

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This hearty and comforting Chili Cornbread Skillet is an easy, one-pot meal that is sure to make the whole family happy. Freezer friendly!

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Ingredients

Servings

Chili

1 Tbsp cooking oil $0.04
2 cloves garlic $0.16
1 yellow onion $0.32
1 jalapeño (optional) $0.15
1 15oz. can fire roasted diced tomatoes $0.89
1 6oz. can tomato paste $0.39
3 15oz. cans beans (kidney, pinto, black) $2.67
1 Tbsp chili powder* $0.30
1 tsp ground cumin $0.10
1/2 tsp dried oregano $0.05
1 tsp salt $0.05
1 cup water $0.00
1 cup shredded cheddar $0.85

Cornbread

1 cup yellow cornmeal $0.24
1 cup all-purpose flour $0.15
1/4 cup sugar $0.20
4 tsp baking powder $0.24
1/2 tsp salt $0.02
1 cup milk $0.31
1 large egg $0.23
1/4 cup cooking oil $0.16

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Instructions

Dice the onion and mince the garlic. Slice the jalapeño lengthwise, scrape out the seeds, and then dice the pepper. Add the cooking oil, onion, garlic, and jalapeño to a large 4-quart oven safe skillet. Sauté over medium heat until the onions are soft and translucent (about 5 minutes).
Drain the canned beans then add them to the skillet with the tomato paste, diced tomatoes, chili powder, cumin, oregano, salt, and water. Stir to combine.
Allow the chili to come up to a simmer. Let the chili continue to simmer, stirring occasionally, as you prepare the cornbread topping.
Begin to preheat the oven to 425ºF. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until very well combined. In a separate bowl, whisk together the milk, egg, and oil. Pour the milk mixture into the bowl with the cornmeal mixture and stir just until everything is moistened.
Sprinkle the cheddar cheese over top of the simmering chili. Carefully pour the cornbread batter over the chili and cheese, and spread it around until the surface is evenly covered.
Transfer the skillet to the fully preheated oven and bake for 25 minutes, or until the cornbread is golden brown on the surface. To serve, simply scoop the cornbread and chili beneath onto a plate or bowl, and enjoy!

Notes

*The chili powder is a mild blend of chile peppers and other spices. It is not cayenne pepper, which is very spicy. I use this product, which has no heat at all. If your chili powder is spicy, start with a small amount and add more as needed.