chili & cornbread skillet

Name: Chili & Cornbread Skillet
Prep time: 20 min
Cook time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: ## MEAT MIXTURE; 1 pound(s) ground beef; 1 large onion, chopped; 4 - hot peppers, seeded and diced (wear gloves when working with hot peppers); 2 clove(s) garlic, minced; 1 - (15.5 oz) can pinto beans, drained; 1 - (14.5 oz) can diced petite tomatoes, drained; 1 tablespoon(s) chili powder; 1 teaspoon(s) cumin; 1 teaspoon(s) paprika; 1/4 teaspoon(s) cayenne pepper, optional; - salt and pepper to taste; 1/2 pound(s) sharp cheddar cheese, shredded; ## CORNBREAD MIXTURE; 1 cup(s) self-rising buttermilk corn meal; 1 cup(s) milk; 1 cup(s) cream style corn; 2 large eggs; 1/4 cup(s) cooking oil; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) baking soda

(4 RATINGS)

109 Pinches 2 Photos

Diane Atherton

PINE MOUNTAIN, GA

Updated on Oct 27, 2013

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!

Rate

prep time 20 Min

cook time 45 Min

method Bake

yield 6 to 8

Ingredients

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

How To Make chili & cornbread skillet

Step 1

Preheat oven to 350 degrees. Grease a deep heavy duty 10-inch skillet.

Step 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.
Step 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!
Step 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.
Step 5

Bake for 45 minutes.
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