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chili and cornbread

Cast Iron Chili Cornbread Skillet

This Cast Iron Chili Cornbread Skillet is the coziest 30-minute dinner—hearty chili on the bottom, fluffy cornbread on top. One pan, family-friendly, and so easy.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

For the Chili

  • 1 lb lean ground beef or turkey/chicken
  • ½ yellow onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 14 oz can fire-roasted diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 4 oz can green chiles
  • 1 cup black beans or kidney beans drained
  • ½ cup beef broth — just enough to simmer & keep it thick
  • 1½ tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp chipotle in adobo optional
  • ½ tsp oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp honey or maple syrup — balances acidity

For the Cornbread Topping:

  • 1 cup cornmeal
  • 1 cup all-purpose flour or GF 1:1
  • 1 tbsp baking powder
  • ½ tsp salt
  • ⅓ cup honey or sugar
  • 1 cup milk almond or 2%
  • ¼ cup melted butter
  • 1 egg

Let's Make It
 

  • Heat a large cast iron skillet over medium heat. Brown the ground beef with salt and pepper.
  • Add onion, bell pepper, and garlic. Sauté 3–4 minutes until softened.
  • Stir in tomato paste; cook 1–2 minutes.
  • Add diced tomatoes, tomato sauce, green chiles, beans, and broth.
  • Add chili powder, smoked paprika, cumin, oregano, chipotle, salt, pepper, and honey.
  • Let simmer uncovered 10–12 minutes to thicken.
  • While the chili simmers, whisk the cornbread ingredients (or stir together the boxed mix).
  • Top + bake
  • Spread the cornbread batter evenly over the chili.
  • Bake at 400°F for 18–22 minutes, until the top is golden and cooked through.
  • Scoop big servings and add toppings like pepper jack cheese, sour cream, and green onions.