Introduction

Chili with Cornbread Skillet is the ultimate comfort food fusion—rich, smoky chili simmered with beef, beans, tomatoes, and spices, topped with a golden, fluffy layer of cornbread baked right in the same skillet. It’s a one-pan wonder that delivers bold flavors and hearty satisfaction in every bite.

This dish beautifully combines two American classics: chili and cornbread. The chili is robust and savory, loaded with layers of spices, while the cornbread topping is lightly sweet, soft inside, and crisp on top. Together, they create the perfect balance of textures and flavors.

It’s cozy enough for a family dinner, crowd-pleasing enough for game day, and convenient because everything is made in one skillet.

Why I Love This Recipe

I love this recipe because it takes two dishes I adore—hearty chili and homemade cornbread—and marries them in the most seamless, satisfying way. Instead of serving chili with cornbread on the side, it’s baked right on top, soaking up just enough flavor from the chili beneath.

The skillet method also makes it rustic, comforting, and easy to serve straight from the oven to the table. It’s hearty enough to stand alone as a full meal, but versatile enough to be customized with toppings like cheese, sour cream, or fresh herbs.

Why It’s a Must-Try Dish

• One-Pan Meal: Fewer dishes, maximum flavor.
• Comfort Food Classic: Warm, filling, and nostalgic.
• Balanced Flavors: Smoky chili + sweet, golden cornbread = perfection.
• Crowd Pleaser: Great for potlucks, game nights, or family dinners.
• Customizable: Easily adjust spice, meat, or beans to your liking.

If you’ve ever debated whether you wanted chili or cornbread—this recipe gives you both in one.

Recipe Overview

• Preparation Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6 servings
• Calories (per serving): ~520 kcal
• Course: Main Course
• Cuisine: American (Southern-inspired)

Ingredients

For the Chili

• 1 lb (450 g) ground beef (or ground turkey)
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp cayenne pepper (optional, for heat)
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• ½ cup beef or chicken broth (as needed for consistency)

For the Cornbread Topping

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup sugar (adjust for sweetness)
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup milk (or buttermilk for tanginess)
• 1 large egg
• ¼ cup melted butter (or vegetable oil)
• 1 cup shredded cheddar cheese (optional, for cheesy crust)

Step-by-Step Preparation

Step 1: Cook the Chili

1. Preheat oven to 375°F (190°C).
2. In a large oven-safe skillet (like cast iron), heat olive oil over medium heat.
3. Add onion, bell pepper, and garlic; sauté until softened (about 3–4 minutes).
4. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
5. Stir in chili powder, cumin, paprika, cayenne, salt, and black pepper. Cook 1 minute to bloom the spices.
6. Add diced tomatoes, tomato sauce, beans, and broth. Stir well, bring to a simmer, and let cook for 10–15 minutes until slightly thickened.

Step 2: Prepare the Cornbread Batter

1. In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
2. In another bowl, whisk milk, egg, and melted butter.
3. Pour wet ingredients into dry ingredients, stirring just until combined (don’t overmix).
4. Fold in shredded cheese if using.

Step 3: Assemble and Bake

1. Pour cornbread batter evenly over the chili in the skillet. Spread gently to cover.
2. Bake uncovered for 25–30 minutes, until cornbread is golden brown and cooked through (a toothpick should come out clean).
3. Remove from oven and let cool slightly before serving.

How to Serve

Serve warm, scooping through both chili and cornbread for the perfect bite. Garnish with:

• Fresh cilantro or parsley
• Shredded cheese
• Sour cream or Greek yogurt
• Jalapeño slices
• Hot sauce for extra heat

Pair with a crisp side salad or roasted vegetables for balance.

Recipe Tips

• Use cast iron for best flavor and even baking.
• Make chili slightly thick so it holds the cornbread topping well.
• For richer chili, stir in a square of dark chocolate or a splash of beer while simmering.
• Let cornbread rest 5 minutes before cutting—it holds together better.

Variations

• Vegetarian Chili Skillet: Swap beef for lentils or extra beans.
• Tex-Mex Style: Add corn kernels, jalapeños, or taco seasoning.
• Cheesy Topping: Mix more cheddar or pepper jack into the batter.
• Turkey Chili: Use ground turkey for a leaner version.
• Spicy Kick: Add chipotle peppers in adobo for smoky heat.

Freezing and Storage

• Refrigeration: Store leftovers covered in the fridge for up to 3 days.
• Freezing: Chili can be frozen separately (up to 2 months). Cornbread topping doesn’t freeze well—make fresh when reheating.
• Reheating: Warm in oven at 350°F (175°C) until heated through, or microwave individual portions.

Special Equipment Needed

• Large oven-safe skillet (cast iron recommended)
• Mixing bowls
• Whisk and wooden spoon

FAQ

Q1: Can I make this without an oven-safe skillet?
Yes, cook the chili in a regular pot, transfer to a baking dish, top with batter, and bake.

Q2: Can I use cornbread mix instead of homemade batter?
Absolutely—it saves time. Just prepare as directed and spread on top of chili.

Q3: How do I make it less spicy?
Skip the cayenne and reduce chili powder. You can also add a little sugar to balance flavors.

Q4: Can I double this recipe?
Yes—use a larger skillet or casserole dish.

Conclusion

Chili with Cornbread Skillet is the perfect harmony of spicy, savory, and slightly sweet comfort food. With bold chili at the bottom and golden cornbread on top, it’s hearty, flavorful, and family-friendly. This one-pan meal is easy enough for weeknights yet impressive enough for gatherings. Once you try it, it’ll quickly become a regular rotation in your kitchen—especially on chilly nights when you need something warm and satisfying.