Chili Cornbread Skillet

Denise Miles


I discovered this recipe by accident when looking for skillet meals. My College Son loves this meal! Husband and I Love it too.

pinch tips: How to Tie a Roast


 Be the First





24 Hr 15 Min


20 Min


Stove Top


1 lb
ground beef
1 can(s)
15 oz black beans,rinsed and drained
1 can(s)
15 oz. diced tomatoes
1 can(s)
chili beans
1 can(s)
corn, drained
1 can(s)
15 oz. tomato sauce
1 box
15 oz box jiffy cornbread mix plus ingredients on box egg, milk, oil
1 c
sharp shredded cheddar

Directions Step-By-Step

Preheat the oven to 400 degrees.
In a 12" oven safe skillet, cook ground beef until no longer pink. Drain.
To the cooked ground beef, add black beans, tomatoes, chili beans, corn and tomato sauce. If you want an extra kick of spice, add 1-2 teaspoons of chili powder. Stir together and bring to a low boil. Simmer for ten minutes.
While the chili is simmering, mix up the cornbread using the box mix plus the ingredients it calls for, such as eggs, milk, and oil or butter. Add the 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.
Bake in a 400 degree oven for about 20 minutes, or until the top is nice and golden brown. Check the cornbread for doneness before dividing into bowls and serving

About this Recipe

Course/Dish: Beef
Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Other Tags: Quick & Easy, For Kids
Hashtag: #hearty