Some nights you just need something warm, comforting, and easy to help melt off the stresses of the day, like a big bowl of chili. And maybe some cornbread, too, for good measure. This easy Chili Cornbread Skillet has all the comfort of a pot of chili, with homemade cornbread baked right on top to avoid excess dishes. Oh, and I hid a layer of gooey cheddar cheese between the chili and cornbread, too. Because cheese makes everything better!🧀
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What Kind of Skillet Should I Use?
You’ll want a deep, 4-quart skillet for this recipe. I used my 10″ 4-quart Oxo stainless steel skillet for this recipe. If needed, you could also use a smaller wide soup pot or Dutch oven. Using an oven safe skillet or pot is the best option, but read on if you do not own an oven safe skillet or pot.
What if I Don’t Have an Oven Safe Skillet?
If you only own teflon skillets, skillets with plastic handles, or skillets that have other non-safe parts, you can still make this recipe. Simply let the chili simmer in your skillet or pot while you make the cornbread, and then transfer to a 4-quart casserole dish before topping with the cornbread batter and baking.
Can I Add Meat to the Chili Cornbread Skillet?
Absolutely! I made a vegetarian version this time around because it’s quite cost effective and it makes the meal more pantry-staple friendly, but you can always add meat if you have it on hand or prefer your chili con carne. Simply replace one can of beans with one pound ground beef or turkey. Brown the meat in the skillet before adding the onion, garlic, and jalapeño in the beginning.
Meal Prep and Freezer Friendly
This Chili Cornbread Skillet holds up extremely well in the refrigerator, and is also freezer friendly. As with any meal prep recipe, make sure to divide the dish into single serving portions right after cooking and get it into the refrigerator as soon as possible, so it cools quickly. Once cooled, the chili cornbread will keep in the refrigerator for about four days, or can be transferred to the refrigerator and kept frozen for about 3 months. You can see some of my favorite meal prep containers here.
Chili Cornbread Skillet
Servings 6Ingredients
Chili
- 1 Tbsp cooking oil ($0.04)
- 2 cloves garlic ($0.16)
- 1 yellow onion ($0.32)
- 1 jalapeño (optional) ($0.15)
- 1 15oz. can fire roasted diced tomatoes ($0.89)
- 1 6oz. can tomato paste ($0.39)
- 3 15oz. cans beans (kidney, pinto, black) ($2.67)
- 1 Tbsp chili powder* ($0.30)
- 1 tsp ground cumin ($0.10)
- 1/2 tsp dried oregano ($0.05)
- 1 tsp salt ($0.05)
- 1 cup water ($0.00)
- 1 cup shredded cheddar ($0.85)
Cornbread
- 1 cup yellow cornmeal ($0.24)
- 1 cup all-purpose flour ($0.15)
- 1/4 cup sugar ($0.20)
- 4 tsp baking powder ($0.24)
- 1/2 tsp salt ($0.02)
- 1 cup milk ($0.31)
- 1 large egg ($0.23)
- 1/4 cup cooking oil ($0.16)
Instructions
- Dice the onion and mince the garlic. Slice the jalapeño lengthwise, scrape out the seeds, and then dice the pepper. Add the cooking oil, onion, garlic, and jalapeño to a large 4-quart oven safe skillet. Sauté over medium heat until the onions are soft and translucent (about 5 minutes).
- Drain the canned beans then add them to the skillet with the tomato paste, diced tomatoes, chili powder, cumin, oregano, salt, and water. Stir to combine.
- Allow the chili to come up to a simmer. Let the chili continue to simmer, stirring occasionally, as you prepare the cornbread topping.
- Begin to preheat the oven to 425ºF. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until very well combined. In a separate bowl, whisk together the milk, egg, and oil. Pour the milk mixture into the bowl with the cornmeal mixture and stir just until everything is moistened.
- Sprinkle the cheddar cheese over top of the simmering chili. Carefully pour the cornbread batter over the chili and cheese, and spread it around until the surface is evenly covered.
- Transfer the skillet to the fully preheated oven and bake for 25 minutes, or until the cornbread is golden brown on the surface. To serve, simply scoop the cornbread and chili beneath onto a plate or bowl, and enjoy!
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Love chili? Check out my Simple Homemade Chili recipe with tons of ways to customize the flavors to make it your own!
How to Make Chili Cornbread Skillet – Step by Step Photos
Dice one yellow onion and mince two cloves of garlic. Slice the jalapeño lengthwise, scrape out the seeds with a spoon, then dice the remaining pepper. Add the onion, garlic, and jalapeño to a skillet with 1 Tbsp cooking oil. Sauté over medium heat until the onion is soft and translucent (about 5 minutes).
Drain three 15 oz. cans of beans (any combo of kidney, black bean, or pinto—I used two black beans, one kidney). Add the beans to the skillet along with one 15 oz. can of fire roasted diced tomatoes, one 6 oz. can of tomato paste, 1 Tbsp chili powder, 1 tsp cumin, 1/2 tsp oregano, 1 tsp salt, and 1 cup water. Stir to combine. Allow the chili to come up to a simmer over medium heat. Continue to simmer the chili, stirring occasionally, as you prepare the cornbread batter.
Begin preheating the oven to 425ºF. Combine 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 4 tsp baking powder, and 1/2 tsp salt in a large bowl. Stir until they are very well combined.
In a separate bowl, whisk together 1 cup milk, 1 large egg, and 1/4 cup cooking oil. Pour the bowl of whisked wet ingredients into the bowl with the cornmeal mixture and stir just until the batter is combined (don’t over stir).
Before adding the cornbread batter to the chili, sprinkle 1 cup of shredded cheddar over the surface of the chili.
Carefully spread the cornbread batter over the surface of the hot chili, making sure to spread from edge to edge.
Bake the Chili Cornbread Skillet in the fully preheated 425ºF oven for about 25 minutes, or until the top of the cornbread is golden brown.
To serve, simply scoop the cornbread and chili beneath out of the skillet and onto a plate or bowl.
COMFORT FOOD.
I’ve made this twice since discovering your website. Which, by the way, is great! Every recipe I’ve made has turned out well and I keep coming back to try new ones, which is rare for me and a food blog.
The first time I made this I stuck to the recipe, the second time I used some vegetarian chili I had made on a previous night and topped it with the cheese and used the cornbread topping.
I’ve read a few posts here and I can actually relate. I am in love with Marie Callender’s cornbread.
They are simple to make and super yummy, especially with honey butter. I’ve been a fan of MC’s ever since I was a little girl, and have fond memories of eating it with my family back in San Jose, CA. Check out their website http://www.mccornbread.com to order your cornbread mix. They also stock a variety of gourmet products I’m sure you will enjoy.
If you wanted to add ground beef or turkey, when do you suggest browning the meat? Before or after you sautéed the onions/jalapeño/garlic?
I would brown the meat first, then add the onions/garlic/jalapeño and continue to sauté until softened.
Just wanted to say that this is my absolute all-time favorite recipe! So easy, so delicious!!
First, thank you so much for this website! It’s my go-to for almost every meal I make! It has reduced my grocery bill by $40/week. I’m so grateful. Every single recipe is delicious!
So on this one, my corn bread mix was way thick. I followed the recipe but it didn’t look like yours. I’m wondering why… It’s cooking right now. Hope it turns out!
Hmm, when something goes wrong like that the first thing I do is double check all of my measurements. There’s still a chance that you measured to the wrong line on the measuring cup or something like that, but unfortunately you’ll never know!
I have been meaning to make this for a while now (ever since it was posted) and finally decided to today because of the freezing weather. WOW it is delicious. I accidentally forgot the cheese before pouring the cornbread mixture on, but being the type of person that can’t simply leave out the cheese altogether, I just sprinkled a little on top before putting it in the oven. This made the cornbread all crusty and cheddary on top- SO good. Thanks for this recipe and all your recipes, Beth! Great addition to the repertoire.
This recipe is just fabulous! loved it! Hubby was not feeling chili for dinner tonight but I can safely say that he changed his mind during his second bowl! :)
Thanks for another wonderful recipe. You do not disappoint!
Made this for dinner tonight and was very pleased! I even ground unpopped popcorn kernels in my grain mill to make cornmeal. So delicious!!!! Forgot the cheese but didn’t miss it. It was so good. My 8 and 10 year old bean hating sons ate it without complaint too. Doesn’t get better than that!
I made this tonight and it was SO good! I used ground chicken and 2 cans of black beans and served with a dollop of sour cream. Delicious and will make great lunches too!
I have been given the task of feeding about 30-35 people in a few weeks, so I have been looking for a dish I could make in bulk. I have made this in my skillet before and it was DIVINE! How easily could I make this using a big casserole dish? Or would you recommend I just do several smaller casseroles? Thanks for your advice! :-)
I think you could do a double batch in a 9×13 dish without any major changes (maybe a few extra minutes on baking). So maybe do a few of those?
Awesome! Thank you!
I put this through the low sodium wringer, cut back the cheese (mozerella instead of cheddar), used ground beef and substituted truvia for the sugar. Awesome.
Loved it! I used black and kidney beans and found fire roasted tomatoes at Aldi. My boys love your recipes. I have the lentil & sausage stew in the crock pot for dinner tonight.
Oh so tasty comfort food! I added jalapeño & cheddar to the cornbread too (from your recipe). Sooo good!
Fun and easy. I used ground beef and 1 can of pintos. Only change was I didn’t have any fire roasted tomatoes so used regular diced tomatoes and 1/4 tsp smoked paprika to add that hint of smokiness. Also doubled the chili pepper so it didn’t taste like spaghetti sauce. :)
Happy belated Birthday!!!!!
Thanks for the amazing receipts.