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chili & cornbread skillet

(4 ratings)
DeeDee2011 avatar
Recipe by
Diane Atherton
@DeeDee2011
PINE MOUNTAIN, GA

This recipe came from my sweet former MIL many years ago. It was originally "Mexican Cornbread" that included meat, peppers, onion, sharp cheddar cheese, salt and pepper with a cornbread base and topping. I've always loved cornbread with my chili so I've tweaked this recipe over the years and added beans, tomatoes and seasonings to make this pie more of a Chili Cornbread type pie. Today I finally wrote down exactly what I've added. I've been told that this taste like Tamales different. Serve with a side salad if desired. Hope you Enjoy!

►
(4 ratings)
yield 6 to 8
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For chili & cornbread skillet

  • MEAT MIXTURE
  • 1 lb
    ground beef
  • 1 lg
    onion, chopped
  • 4
    hot peppers, seeded and diced (wear gloves when working with hot peppers)
  • 2 clove
    garlic, minced
  • 1
    (15.5 oz) can pinto beans, drained
  • 1
    (14.5 oz) can diced petite tomatoes, drained
  • 1 Tbsp
    chili powder
  • 1 tsp
    cumin
  • 1 tsp
    paprika
  • 1/4 tsp
    cayenne pepper, optional
  • salt and pepper to taste
  • 1/2 lb
    sharp cheddar cheese, shredded
  • CORNBREAD MIXTURE
  • 1 c
    self-rising buttermilk corn meal
  • 1 c
    milk
  • 1 c
    cream style corn
  • 2 lg
    eggs
  • 1/4 c
    cooking oil
  • 1/2 tsp
    salt
  • 1/2 tsp
    baking soda

How To Make chili & cornbread skillet

  • 1
    Preheat oven to 350 degrees. Grease a deep heavy duty 10-inch skillet.
  • 2
    Over medium heat, brown beef; drain off any grease. Add onions, pepper, garlic, beans, tomatoes, and seasonings. Let simmer until onions and peppers are tender. Cheese will be added later when you layer this dish.
  • 3
    Meanwhile prepare cornbread mixture. Whisk all ingredients together. There will be 3 cups or very close to 3 cups. NOTE: Original recipe calls for "yellow" cornmeal. I've made it with yellow cornmeal as well and I like it with either. Also, I've made this without the oil and liked it but I do like it better using the oil. Hard to go wrong with this pie!
  • 4
    Pour a layer of cornbread mixture into prepared skillet, using about 1/2 of the mixture. Then layer meat mixture. Add cheese layer and then top with remaining cornbread mixture. NOTE: Original recipe calls for sharp cheddar cheese. I've used different cheeses in this dish over the years and have been please with cheeses like Coby Jack, Pepper Jack and Cheddar or a combination of these cheeses.
  • 5
    Bake for 45 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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