Want to save time doing dishes tonight? Try skillet chili cornbread. Two classics in one dish equals one happy home cook!
If you have never tried this yet, you are in for a treat. It is delicious, nutritious, and is something different to make for supper.
How many calories are in one serving?
To calculate the calories for this recipe, we divided it into 10 servings. For one wedge, the calories are 513 with 44.7g carbs. This recipe is also high in vitamins A and C, calcium and iron. For more nutritional information, scroll past the recipe card.
Can I make this recipe in advance?
Yes and no. You can make the chili and the cornbread mixture ahead of time. When ready to serve, just assemble then bake for 30 minutes.
Can I freeze leftovers?
Yes, if you have any leftovers, you can freeze it. Allow it to cool then place in a freezer zip top bag or container for up to 1 month. When ready to eat, thaw in the fridge overnight and reheat in the microwave.
How to Make
- Gather all your ingredients. Grate the cheese, chop the onion, mince the garlic, and measure out the spices.
- Over medium heat, brown the hamburger. Drain the fat and place in a bowl.
- In the same skillet at medium high heat, add some olive oil and saute the onion for a few minutes then add the garlic.
- Return the meat back to the skillet, and rest of the ingredients for the chili. Stir until well mixed.
- Reduce the heat to medium low and simmer for 5 minutes.
- Remove from the heat and sprinkle 1 ½ cups of cheese evenly over top.
- Preheat the oven to 400F and mix the dry ingredients together for the cornbread in a large bowl.
- In a smaller bowl mix the wet ingredients for the cornbread together then add it to the dry ingredients and mix well.
- Spread the mixture evenly over top of the meat and the cheese.
- Bake for 20 minutes at 400F then take out and sprinkle 1 ½ cups of cheese over the top, and bake for another 10 minutes.
- Garnish with freshly chopped parsley.
This awesome main course will quickly become one of your go-to weeknight suppers. Serve this recipe with our French grated carrot salad and a refreshing Arnold Palmer.
- Crave some heat? Add jalapeños to the chili and cornbread.
- When you serve a slice, the ratios of chili to cornbread should be equal.
- Want to cut calories? Simply omit the cheese.
Round out your meal with these other mouthwatering recipes.
The pleasure of a 5 star review would be greatly appreciated.
Skillet Chili Cornbread
For the Chili
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 4 large garlic cloves, minced
- 1 28- ounce can petite diced tomatoes, with juice
- ¼ cup tomato paste, 85g
- 1 15- ounce can red kidney beans, drained and rinsed
- 1 ½ tablespoons brown sugar
- 2 tablespoons chili powder
- 1 ½ teaspoons cumin
- 2 teaspoons salt
- 1 ½ cups extra sharp cheddar cheese, grated
For the Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ cup sugar
- ¼ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- ½ cup unsalted butter, melted
For the Topping & Garnish
- 1 ½ cups extra sharp cheddar cheese, grated
- ½ cup flatleaf parsley, chopped
Making the Chili
- In a 10-inch cast iron skillet, brown the ground beef over medium heat. Once it's cooked, drain the fat into a small bowl, then put the hamburger in a medium bowl.
- While the hamburger is cooking, chop the onion and mince the garlic.
- In the same skillet over medium high heat, saute the onion in olive oil for a few minutes, then add the garlic. Stir occasionally and cook until fragrant.
- Dump the hamburger back into the skillet. Add the diced tomatoes with the juice, tomato paste, and the rinsed kidney beans. Stir in the brown sugar, chili powder, cumin, and salt. Mix all the ingredients really well. Turn the heat down to medium low and let simmer for 5 minutes. Remove from heat, stir then sprinkle 1 ½ cups of cheese evenly over the top.
Making the Cornbread
- Preheat the oven to 400 F.
- In a large bowl, mix together all the dry ingredients: cornmeal, flour, baking powder, sugar and salt.
- In a medium bowl, combine the wet ingredients. Start by beating the egg with a fork, then add in the buttermilk and melted butter. Stir to combine.
- Add the wet ingredients to the dry ingredients. Mix well so there is no dry ingredients at the bottom of the bowl.
- Spread the cornbread mix evenly over the top of the chili and cheese, then bake for 20 minutes at 400F.
- Take the chili cornbread out of the oven and sprinkle 1 ½ cups (170g) of grated cheddar evenly over the cornbread. Bake for another 10 minutes at 400F, or until the top has a good color. Garnish with chopped parsley.
- The ratios of chili to cornbread should be equal when assembling this dish.
- Omit the cheese if you need to lower the calories.