chili cornbread skillet

Name: Chili Cornbread Skillet
Cook time: 20 min
Yield: 6
Cuisine: Southwestern
Ingredients: 1 pound(s) 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(es) 15 oz box jiffy cornbread mix plus ingredients on box egg, milk, oil; 1 cup(s) sharp shredded cheddar

11 Pinches 2 Photos

Denise Miles

Auburn, AL

Updated on Sep 30, 2016

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

Rate

prep time

cook time 20 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

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

How To Make chili cornbread skillet

Step 1

Preheat the oven to 400 degrees. In a 12" oven safe skillet, cook ground beef until no longer pink. Drain.

Step 2

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.
Step 3

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.
Step 4

Remove chili from heat and drop cornbread batter by spoonfuls over the chili, gently spreading to the edges.
Step 5

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
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