This chili and cornbread skillet is a comforting and flavorful dish made all in one pan. The cornbread is cooked right on top of the chili, adding a hearty layer of deliciousness!
Table of Contents
Homemade Chili with Cornbread Topping
I just got myself a cast iron skillet and I knew this chili with cornbread topping would be the perfect dish to break it in! I rarely make my homemade chili or this Wendy’s chili recipe without my skillet cornbread recipe or cornbread muffins, so what better way to enjoy them than combining the two?
This recipe is the perfect comfort meal for a cool fall evening just like my recipe for frito pie or goulash recipe! The best part is that it all cooks in one pan. The beauty of this chili cornbread dish is you can carry the skillet right to the table and serve family style.
There are several ways to personalize this dish to your own tastes. This black bean and corn version is definitely my family’s favorite way to enjoy our favorite chili, but feel free to add in any extras! You can even make a turkey chili or use this simple 3-ingredient chili recipe to make it even easier.
Type of Skillet to Use
To get started, you’ll need a 12-inch, oven-safe skillet. I prefer a cast iron skillet because it distributes the heat more evenly. However you can really use any type of skillet, just make sure it’s oven safe up to 400°F.
No skillet?
No problem! This recipe works just as well in a 9×11″ casserole dish. Simply prepare the chili as directed, then pour into the casserole dish and spread the cornbread batter on top.
Cooking Tips
- Baking sheet. Place the skillet on a baking sheet before transferring to the oven. If there is anything that overflows, the sheet will catch it. Less mess for your oven!
- Cornbread topping. As you are dropping the cornbread batter over the chili, gently spread the mixture around so it doesn’t all settle in one spot and you can get an even crust. Depending on the size and depth of your pan, take the batter as close to the edges as possible.
- Let rest. After removing the dish from the oven, let the skillet rest for about 5 to 10 minutes before serving. This will give the cornbread time to set.
Customize Your Chili Cornbread
- Meat. Swap the beef for ground turkey, or use a mixture of half and half.
- Homemade cornbread. While a box of Jiffy works great, this recipe would also taste delicious with homemade cornbread. This Mexican cornbread and sweet cornbread are my favorites.
- Spice. To ramp up the heat, add a teaspoon or two of chili powder or a dash of red pepper flakes.
- Toppings. Finish off your bowl of chili cornbread with sour cream, onions and shredded cheddar if desired.
Making in Advance
Feel free to prepare the homemade chili up to 2 days in advance. I happen to think day old chili tastes even better because the flavors have time to meld together in the fridge. Then when ready to prepare this dish, mix together the cornbread and add on top right before baking in the oven.
Storing + Reheating
This chili and cornbread dish will stay fresh in the fridge for up to 3 days. I recommend reheating any leftovers in the oven, so that the cornbread topping has a chance to crisp up again before serving.
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Chili and Cornbread Skillet
Video
Ingredients
- 1 pound ground beef
- 1 small onion , diced
- 1 teaspoon Kosher salt , to taste
- 2 teaspoons chili powder , more to taste
- 15 ounce can black beans , drained
- 15 ounce can chili or pinto beans
- 15 ounce can chili seasoned tomatoes , or diced
- 1 cup frozen corn
- 8 ounce can tomato sauce
- 8.5 ounce cornbread mix , plus ingredients on the box
- ½ to 1 cup shredded sharp cheddar cheese , plus some for garnish
For serving: sour cream, cilantro, green onions
Instructions
- Preheat the oven to 400°F. In a 12″ oven-safe skillet, cook ground beef and onions until no longer pink. Drain. Season with salt, pepper and chili powder.
- Add black beans, tomatoes, chili beans, corn and tomato sauce. Stir together and bring to a low boil. Simmer for ten minutes. Taste and season with more salt and pepper to taste. If you want an extra kick of spice, add 1-2 teaspoons more of chili powder.
- While the chili is simmering, mix up the cornbread using the box mix plus the ingredients it calls for. Add the 1/2 to 1 cup of shredded cheddar and gently stir just enough to incorporate.
- Remove chili from heat and drop cornbread batter by spoonfuls over the chili, gently spreading to the edges.
- Place the skillet onto a baking sheet (to prevent overflow). Bake in the preheated oven for about 20 minutes, or until the top is nice and golden brown.
- Allow skillet to rest about 5 minutes before serving. Then scoop onto plates. Top with sour cream and chives if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, 30 Minute Meals, American, Beef, Dinner, Nut-Free, One Pot, One Pot, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This looks great, making it tonight. One question though, am I suppose to drain the canned goods or not?
Thanks so much for this recipe! Easy, delicious and completely what I needed to feel comfortable in the change of season into fall.
Are all liquids from the cans added/
Do you drain all the cans
do you drain the cans?
Hi Tiffany! It looks like she drained the black beans and the corn! :)
Do you drain the cans?
The only one is to drain is the corn. The rest you just dump it in.
We live in the Poconos and it’s completely weather for this right now! Made it for my boys tonight and it was a HUGE hit! Thanks so much!! P
I’m so glad it was a hit! Thanks for your comment Kristie! :)
I love my cast iron skillets and braising pots. I bought all of mine at tag and garage sales. The more you use them the better the finish gets. Check online about cleaning, conditioning and drying. They need to be completely dry when you store them to prevent rust formation. If cared for properly your food will not stick and cleanup will be a breeze! I put mine in the oven on low to dry after I wash them and they come out great!
Your recipe sounds great and I love one pot meals. Looking forward to trying it.
Thanks for the tips Debra! :)
What a great recipe for fall! Pinned.
I have just added your recipe to my “Taste of Fall” pinterest page. As a busy working mom and as a part-time consultant for a natural cleaning company, I need hearty, easy go-to meals. Thanks for sharing! http://www.pinterest.com/suzannerholt/taste-of-fall/pins/
Holy moly..this looks delish! Love one pot recipes!
One pot meals are the best! Thank you for this recipe, it sounds amazing!
do i have to use a cast iron skillet? i dont have one lol
Hi Christine, No you don’t have to use cast iron, you can use any large pan (12″) that is stovetop and oven safe.
Made this last night for dinner with ground turkey instead of beef and it was SO good! Then had it for lunch today and my whole family swooned! Amazing recipe thank you so much for sharing!
So glad you enjoyed it! Thanks for sharing!
So glad you enjoyed the recipe! I had my leftovers for lunch the next day too – so good!!
This looks amazing! I love anything that can be made in ONE pot/pan/skillet! Pinned this and will definitely be trying this in the fall :) Thank you!
Same here, I LOVE one pot meals! Thanks for stopping by Heather! :)
Desperate need of ideas for growing picky picky boys !!!
Omigosh, that looks SO good! I’m so ready for cooler Fall weather and homey meals like this. I’m on day 4 round two of Whole30 but on day 31, this is most likely going to be dinner at our house. :)
This is so great, the perfect, easy weeknight meal for the family!