Chili and Cornbread Skillet 

Savor my chili and cornbread skillet recipe, made with seasoned ground beef, shredded cheddar, and classic chili spices. Each bite feels like a warm hug on a cold day, with hearty beans and a cornbread topping. 

A Quick Look

• Recipe Name: Cornbread Chili Skillet
• Ready In: 50 minutes
• Serves: 8 servings
• Main Ingredients: olive oil, yellow onion, ground beef, garlic, chili powder, cumin, garlic powder, salt
• Why You'll Love It: Savor my chili and cornbread skillet recipe, made with seasoned ground beef, shredded cheddar, and classic chili spices. Each bite feels like a warm hug on a cold day, with hearty beans and a cornbread topping. 

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Chili cornbread skillet 

Ah, chili – the hearty winter staple that lives rent-free in my heart. 

I love to experiment with chili, like my Sweet Italian Sausage Chili, Vegetarian Chili, and Butternut Squash Chili with Turkey. But today’s version comes with a fun twist – a baked cornbread topping!

Boxed cornbread and cheddar cheese combine for the most delectable topping. Chili and cornbread: it’s a match made in heaven. 

Underneath this heavenly topping is a protein-packed chili that would satisfy hungry campers for hours to come.

Beyond filling, it’s super flavorful with aromatics and a homemade chili spice mix; it’s just the meal to warm you up from the inside out, no matter how chilly the weather becomes.

Want to learn how to make your own? Let’s get cooking!

Ingredients needed

Here’s a little bit on everything that goes into my chili and cornbread skillet recipe:

• Olive oil: I use 2 tablespoon olive oil in the skillet to prevent sticking and to brown the diced onion and ground beef. 
• Yellow onion: 1 small yellow onion adds a great flavor base to this chili. 
• Ground beef: This recipe includes 1lb of 90/10 ground beef as a satisfying protein. 
• Garlic: I use 3 cloves of minced garlic for flavor and aromatics. 
• Chili spices: For this chili, you’ll need a blend of spices, including 3 tablespoon chili powder, 1 tablespoon cumin, 2 teaspoon garlic powder, 1.5 teaspoon salt, ½ teaspoon pepper, and a pinch of cayenne powder.
• Diced tomatoes + tomato sauce: A 15-oz can each of diced tomatoes and tomato sauce makes the perfect broth for this recipe.
• Pinto + kidney beans: For extra protein, I use 1 15-oz can of pinto beans and another of kidney beans. 
• Tomato paste: 3 tablespoon tomato paste adds a sharp acidity. 
• Honey: 2 tablespoon of honey adds a subtle sweetness.
• Cornbread mix: You’ll need an 8.5oz box of cornbread mix, plus any ingredients the box lists. 
• All-purpose flour: 3 tablespoon flour adds firmness to the cornbread topping.
• Cheddar cheese: I use 1 cup of shredded cheddar in this dish, both in the cornbread base and extra for topping. 
• Optional toppings: Be sure to add the toppings of your choice, like sour cream, Greek yogurt, cheese, green onion, Fritos, cilantro, and more!

Kitchen tools required

Gather a few kitchen essentials to make this cornbread and chili skillet:

• Large skillet
• Cooking spatula
• Cutting board + kitchen knife
• Mixing bowl
• Whisk

You’ll also need measuring cups, including 1 cup, ¼ cup, 1 tbsp, 1 tsp, and ½ tsp. 

How to make a chili and cornbread skillet

Here’s how I make my chili cornbread skillet for a hearty one-pan meal. 

Prepare the chili base.

First up, preheat your oven to 400°F. Then add 2 tablespoon olive oil to a large skillet and heat over medium-high heat. Once the oil is heated, add 1 small diced yellow onion to the pan and cook for 2-3 minutes. 

Next, add 1lb of ground beef and cook for another 2-3 minutes. Finally, add three cloves of minced garlic. Once the beef has cooked through, it’s time to season! 

Season the meat with 3 tablespoon chili powder, 1 tablespoon cumin, 2 teaspoon garlic powder, 1.5 teaspoon salt, ½ teaspoon pepper, and a pinch of cayenne powder. Stir well to combine. 

Now, add your remaining chili ingredients to the skillet, including 1 15-oz can diced tomatoes, 1 15-oz can tomato sauce, 1 15-oz can pinto beans, 1 15-oz can kidney beans, 3 tablespoon tomato paste, and 2 tablespoon honey. Stir until well combined. 

Bring your chili to a light boil, then reduce the heat to medium-low. Let it simmer for 30 minutes, stirring occasionally. 

Prepare the cornbread topping

While your chili simmers, prepare your cornbread batter according to the box mix. To this, add an extra 3 tablespoon of flour and ¾ cup of shredded cheddar cheese. 

Drop large spoonfuls of cornbread batter on top of the chili skillet, spreading it to the edges or leaving large, flattened rounds. Top with the remaining ¼ cup of shredded cheddar, and pop the skillet into your preheated oven. 

Bake until the cornbread is cooked through (about 20-25 minutes). Allow it to cool for 15 minutes before serving, and don’t forget the toppings!

Step-by-step instructions on how to make a Chili and Cornbread Skillet

Recipe tips

Below are some common chili cornbread skillet questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve a chili and cornbread skillet 

Serve up warm bowls of this chili and cornbread skillet along with a variety of optional toppings. My favorites include:

• Shredded cheese
• Green onion
• Fritos or crushed tortilla chips
• Greek yogurt
• Sour cream
• Cilantro
• Fresh lime wedges
• Pickled jalapenos 
• Roasted corn kernels 

Can I make this chili and cornbread skillet plant-based?

Yes! Making a plant-based version of this cornbread in chili requires just one simple swap. 

You can either omit the ground beef or swap it for a plant-based option. Gardein and Beyond both make great alternatives. 

If you remove the beef altogether, I recommend adding a third type of bean, like navy beans or chickpeas. 

Storing leftovers

Let leftovers cool completely before adding them to an airtight container. This chili will keep well in the refrigerator for up to 3-4 days. 

I recommended reheating in the oven at 350°F for 20-25 minutes. 

Note that this cornbread chili is best enjoyed right away, as storage can make the cornbread topping a bit mushy. 

If you’re planning on meal prepping or otherwise making this dish ahead of time, prepare the chili and cornbread separately, and serve the cornbread as a side. 

If you liked this recipe, you’ll want to try these!

Fans of this cornbread skillet with chili will adore these other savory options:

• Buffalo Turkey Burgers
• Marry Me Chicken Gnocchi Soup
• Hot Honey Meatballs
• Asian Chicken Crunch Salad
• Strawberry Kale Salad

Recipe by Erin Antoniak and Photos by Bake and Bacon

Erin Antoniak

Cornbread Chili Skillet

5 from 14 votes

Savor my chili and cornbread skillet recipe, made with seasoned ground beef, shredded cheddar, and classic chili spices. Each bite feels like a warm hug on a cold day, with hearty beans and a cornbread topping. 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: chili, dinner, fall, meal-prep

Cuisine: American

Calories: 454

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 2 tablespoon olive oil
• 1 small yellow onion diced
• 1 lb 90/10 ground beef
• 3 cloves garlic minced
• 3 tablespoon chili powder
• 1 tablespoon cumin
• 2 teaspoon garlic powder
• 1.5 teaspoon salt
• ½ teaspoon pepper
• pinch cayenne powder
• 1 15 oz can diced tomatoes
• 1 15 oz can tomato sauce
• 1 15 oz can pinto beans drained and rinsed
• 1 15 oz can kidney beans drained and rinsed
• 3 tablespoon tomato paste
• 2 tablespoon honey
• 8.5 oz box mix cornbread plus ingredients to make cornbread
• 3 tablespoon all purpose flour
• 1 cup shredded cheddar cheese
• optional toppings: sour cream greek yogurt, cheese, green onion, fritos, cilantro..whatever!

Method

 

1. Preheat oven to 400F. In a large skillet, heat olive oil over medium high heat. Once hot, add diced onion. Let cook 2-3 minutes and then add ground beef. Let cook for another 2-3 minutes and then add minced garlic.
2. One meat has cooked through, add chili powder, cumin, garlic powder, salt, pepper, and cayenne powder. Stir together.
3. Add in diced tomatoes, tomato sauce, pinto beans, kidney beans, tomato paste, and honey. Stir until all combined.
4. Bring everything to a light boil, and then reduce heat to medium-low. Let simmer for 30 minutes, stirring every so often. While simmering, make cornbread according to box.
5. Add in extra flour and ¾ cup shredded cheddar cheese to biscuit mixture.
6. Drop by large spoonful on top of chili mixture and spread out to edges or leave in flattened large rounds. Top with remaining cheese.
7. Bake for 20-25 minutes or until cornbread is cooked through. Let cool for 15 minutes before serving and adding toppings of choice.

Nutrition

Calories: 454kcalCarbohydrates: 50gProtein: 25gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 68mgSodium: 1492mgPotassium: 978mgFiber: 9gSugar: 16gVitamin A: 1495IUVitamin C: 13mgCalcium: 241mgIron: 6mg

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