When I think of comfort food, I think of hearty, stick to your ribs, flavor bomb foods. And that is exactly what this Cornbread Skillet Chili is – comfort food at its finest. In the colder winter months, chili is always a great way to warm up your family. This “everything but the kitchen sink” style chili is simple to make but filling as all get out. And the extra special step of cooking the cheesy cornbread directly on top makes it a delightful meal.
I use a 12 inch cast iron skillet for this meal. If you don’t have on that size, you could split it between two 8 inch cast iron skillets. If you don’t have cast iron at all, you could make the chili in a saucepan and transfer it to a 13×9 baking dish, and put the cornbread over the top, just as the recipe directs. Be sure to adjust the cooking time depending on the equipment you choose to you. You will want to remove it once you have a golden brown crust over the corn bread.
If you want to adjust the heat of the chili – you could adjust the amount of diced jalapenos. You could add more jalapenos (like using the 7oz can). Or you could lower the heat by swapping out the diced jalapenos for green chilies. I just would strongly urge you not omit them all the way. You want the flavor in there somewhere.
Now Let’s Get Cookin’!
Cornbread Skillet Chili
- 12 inch Cast Iron Skillet
- 2 tbsp Avocado Oil
- 4 Garlic Cloves minced
- ½ Red Onion diced
- 1 lb Ground Beef
- 1 15oz can Black Beans drained
- 1 14oz can Sweet Corn drained
- 1 28oz can Crushed Tomatoes
- 1 4oz can Diced Jalapenos
- 2 tsp Chili Powder
- 2 tsp Cumin
- 1 tsp Salt
- 1 tsp Red Pepper Flakes
- 1 pkg Corn Bread Mix plus ingredients to complete
- 1 cup Cheddar Cheese shredded
- 8 oz Sour Cream
- In a cast iron skillet over medium-high heat, add oil, onion and garlic. Let cook for 3 minutes then add ground beef. Cook and crumble until no longer red.
- Preheat oven to 400degF.
- Reduce heat to medium. Add in corn, black beans, crushed tomatoes, jalapenos, chili powder, cumin, salt, and red pepper flakes. Stir to combine.
- In a mixing bowl, combine ingredients as directed on the corn bread mix. Add in cheese and stir to combine. Spoon cornbread mix over chili and spread to an even layer. Cover with foil. Bake for 45 minutes.
- Remove foil and cook another 5 minutes. Remove from oven and let sit for at least 5 minutes before spooning out. Serve with dollop of sour cream on top.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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