Oh boy, where do I start with this one? Chili cornbread skillet, the dish that combines two classic comfort foods into one glorious mess of deliciousness.
Some may say that chili and cornbread are just “okay” on their own, but together they become a powerhouse of flavors. The spicy chili and the sweet, crumbly cornbread are a match made in heaven, like ketchup and fries, or books and a warm blanket. You can’t have one without the other.
Making chili cornbread skillet is surprisingly easy, even for the most culinarily challenged individuals. Simply make the chili or buy store bought (I wont tell) Pour the cornbread mix over the chili and cheese, bake it and top it off with some shredded cheese, green onion and sour cream. Voila! You have just made a meal that will impress even the snobbiest food critics.
The best part about chili cornbread skillet is that it’s a one-pan wonder, which means less dishes to wash and more time for some cozy self-care. And let’s be real, who has the time to wash dishes these days? Not this girl.
So, next time you’re feeling down and in need of some comfort food, whip up a chili cornbread skillet. It’s the perfect combination of flavors and will have you feeling warm and cozy in no time. Just don’t expect leftovers, because this dish is so good, it’s guaranteed to disappear faster than a plate of cookies at a Weight Watchers meeting.
In conclusion, chili cornbread skillet is the love child of comfort food, and it’s about time you gave it the recognition it deserves. So, grab a fork and dig in, because this is one love affair you don’t want to miss.
Chili Cornbread Skillet
- 1 ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup bell peppers, chopped
- 1 – 15 ounce can chili beans (drained)
- 1 – 10 ounce can rotel
- 1 6oz can tomato paste
- 1 Cup tomato sauce
- 1 – 8.5 ounce box cornbread mix (with one box its about a 50/50 ratio of cornbread to chili) – I use Jiffy
- 1 cup milk
- 3 eggs
- 1 cup cheddar cheese, shredded
- 1 tbsp chili powder
- 1/2 tbsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smokey paprika
- Salt & Pepper to taste
- Sour Cream, Chives, Shredded Cheese, & jalapeños
Preheat oven to 375. In a 12 inch cast iron skillet over medium heat, add oil. Once oil is hot add onions, garlic, and peppers. Once those are tender and translucent add your ground beef and break it up.
When ground beef is almost cooked, add in seasonings. Stir until combined. Then pour in chili beans, rotel, tomato paste,and tomato sauce. Stir together and continue to simmer for another 5 minutes
Mix together corn muffin mix according to the packaging. Remove chili from heat and sprinkle shredded cheese on top. Then spread cornbread batter evenly over the top of the chili & cheese. Place in oven and bake for 30-35 minutes or until cornbread is golden brown. The cornbread tends to cook the outside first, if this starts to happen cover it with foil.
Remove from oven, let it set for about 10 – 15 minutes. Top it with sour cream, chives, and shredded cheese.