Real Recipes From Real Home Cooks ®

chili cornbread skillet

Recipe by
Denise Miles
Auburn, AL

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

yield 6 -8
cook time 20 Min
method Stove Top

Ingredients For chili cornbread skillet

  • 1 lb
    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 c
    sharp shredded cheddar

How To Make chili cornbread skillet

  • 1
    Preheat the oven to 400 degrees. In a 12" oven safe skillet, cook ground beef until no longer pink. Drain.
  • 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.
  • 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.
  • 4
    Remove chili from heat and drop cornbread batter by spoonfuls over the chili, gently spreading to the edges.
  • 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