Skillet Chili Cornbread Bake

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 60 minutes

Quick Ingredients

• 1 tbsp olive oil
• 1 lb (450 g) ground beef
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, pinch cayenne
• 2 tbsp tomato paste
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 cup low-sodium beef or chicken broth
• 3/4 cup yellow cornmeal + 3/4 cup all-purpose flour
• 2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1–2 tbsp sugar
• 3/4 cup buttermilk, 1 large egg
• 3 tbsp melted butter
• 1/2 cup shredded cheddar cheese
• 1/2 cup corn kernels (fresh, frozen, or canned)

Do This

• 1. Preheat oven to 400°F (200°C). Heat a 10-inch oven-safe or cast iron skillet over medium heat.
• 2. Brown beef in olive oil, breaking it up. Add onion and bell pepper; cook until softened. Stir in garlic.
• 3. Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, pepper, and tomato paste; cook 1–2 minutes.
• 4. Stir in tomatoes, beans, and broth. Simmer 10–15 minutes until thick and saucy; adjust seasoning.
• 5. In a bowl, whisk cornmeal, flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk buttermilk, egg, and melted butter.
• 6. Combine wet and dry ingredients, then fold in cheddar and corn. Dollop batter over hot chili and gently spread to edges.
• 7. Bake 20–25 minutes until the cornbread is golden and a toothpick in the cornbread comes out clean. Rest 5–10 minutes, then serve.

---

Why You’ll Love This Recipe

• It is a full, cozy meal in one skillet: hearty chili on the bottom, tender cornbread on top.
• The cornbread soaks up the chili juices around the edges, giving you the best of both worlds in every bite.
• Everything cooks in the same pan, which means less mess and easy serving right from the skillet.
• Flexible recipe: easy to make spicier, lighter, or vegetarian with a few simple swaps.

Grocery List

• Produce: 1 medium yellow onion, 1 red bell pepper, 3 cloves garlic, 1/2 cup corn kernels (or 1 small ear of corn), optional green onions or cilantro for garnish
• Dairy: 3/4 cup buttermilk, 3 tbsp butter, 1 large egg, 1/2 cup shredded cheddar cheese
• Pantry: Olive oil, 1 lb ground beef, yellow cornmeal, all-purpose flour, baking powder, baking soda, sugar, salt, black pepper, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, tomato paste, 1 (14.5 oz) can diced tomatoes, 1 (15 oz) can kidney beans, 1 cup low-sodium beef or chicken broth, optional brown sugar or honey

Full Ingredients

For the Chili Base

• 1 tbsp olive oil
• 1 lb (450 g) ground beef (90% lean preferred; or use ground turkey)
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 red bell pepper, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper (optional, to taste)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp tomato paste
• 1 (14.5 oz / 410 g) can diced tomatoes with their juices
• 1 (15 oz / 425 g) can kidney beans, drained and rinsed
• 1 cup (240 ml) low-sodium beef or chicken broth
• 1 tsp brown sugar (optional, to balance acidity)

For the Cornbread Topping

• 3/4 cup (105 g) yellow cornmeal
• 3/4 cup (95 g) all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine salt
• 1–2 tbsp granulated sugar (use 1 tbsp for barely sweet, 2 tbsp for sweeter cornbread)
• 3/4 cup (180 ml) buttermilk, at room temperature
• 1 large egg, at room temperature
• 3 tbsp (42 g) unsalted butter, melted and slightly cooled (plus a little extra for greasing, if desired)
• 1/2 cup (50 g) shredded sharp cheddar cheese
• 1/2 cup (75 g) corn kernels (fresh, thawed frozen, or well-drained canned)

Optional Garnishes

• Sliced green onions or chopped cilantro
• Sour cream or plain Greek yogurt
• Extra shredded cheddar cheese
• Hot sauce

Step-by-Step Instructions

Step 1: Preheat the oven and heat your skillet

Place an oven rack in the center position and preheat your oven to 400°F (200°C).

Set a 10-inch cast iron or other oven-safe skillet over medium heat on the stove. Let it preheat for 2–3 minutes. A hot skillet helps brown the meat nicely and later gives your cornbread a good rise and crisp edges.

Step 2: Brown the beef and soften the vegetables

Add the olive oil to the hot skillet. Crumble in the ground beef. Cook, breaking it apart with a wooden spoon or spatula, until it is no longer pink and beginning to brown in spots, about 5–7 minutes. If there is a lot of excess fat, you can spoon off a bit, leaving about 1–2 tablespoons in the pan.

Add the diced onion and diced red bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are softened and the onion is turning translucent, about 4–5 minutes. Stir in the minced garlic and cook just until fragrant, 30–60 seconds, being careful not to let it burn.

Step 3: Build the chili flavor and simmer

Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir well to coat the meat and vegetables in the spices. Add the tomato paste and cook, stirring constantly, for 1–2 minutes. This step deepens the flavor and cooks out any raw taste from the tomato paste and spices.

Pour in the diced tomatoes with their juices, kidney beans, and broth. Stir to combine, scraping up any browned bits from the bottom of the skillet. If using, add the brown sugar. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let the chili simmer, uncovered, for 10–15 minutes, stirring occasionally, until it has thickened and is nice and saucy rather than soupy.

You want the chili to be thick enough that the cornbread batter will sit on top instead of sinking. If it seems too thin, simmer a few minutes longer; if it gets too thick, splash in a bit more broth or water. Taste and adjust seasoning with additional salt or spices as needed.

Step 4: Mix the dry ingredients for the cornbread

While the chili simmers, prepare the cornbread batter. In a medium mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until well combined and no clumps remain. This ensures the leavening is evenly distributed so the cornbread bakes up uniformly.

Step 5: Mix the wet ingredients and combine the batter

In a separate bowl or large measuring cup, whisk together the buttermilk, egg, and melted butter until smooth. Make sure the melted butter is not piping hot, or it might scramble the egg.

Pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon just until you no longer see dry pockets of flour. The batter will be thick but scoopable. Fold in the shredded cheddar cheese and corn kernels. Do not overmix; a few small lumps are fine. Overmixing can make the cornbread tough.

Step 6: Top the chili with cornbread and bake

Once the chili has thickened and tastes flavorful, smooth it out in an even layer in the skillet, making sure it reaches the edges. Turn off the heat.

Working fairly quickly so the chili stays hot, use a spoon or small ladle to dollop the cornbread batter evenly over the surface of the chili. Gently spread the batter to the edges of the skillet, trying not to push it down into the chili too much. It is fine if a little chili peeks through around the edges; that will bubble up appealingly as it bakes.

Carefully transfer the skillet to the preheated oven. Bake for 20–25 minutes, or until the cornbread is golden brown, slightly crisp on top, and a toothpick inserted into the cornbread (not all the way into the chili) comes out clean or with just a few moist crumbs.

Step 7: Rest, garnish, and serve

Remove the skillet from the oven and place it on a heatproof surface. Let the dish rest for 5–10 minutes. This allows the chili to settle and the cornbread to finish cooking gently from residual heat, making it easier to scoop cleanly.

If desired, sprinkle the top with sliced green onions or chopped cilantro, and a little extra shredded cheddar. Serve the skillet straight to the table. Use a large spoon to scoop down through the cornbread and into the chili, making sure every serving gets both layers. Add sour cream and hot sauce at the table, if you like.

Pro Tips

• Get the chili thick: If the chili is too soupy, the cornbread batter will sink. Aim for a thick, hearty consistency before you add the batter.
• Use a hot skillet: Assembling the dish while the chili and skillet are hot helps the cornbread start rising right away, giving you a better texture and crust.
• Do not overmix the batter: Stir just until combined. Overmixing works the gluten and can make your cornbread dense instead of tender.
• Check doneness carefully: Insert a toothpick in the center of the cornbread only. If it comes out clean or with a couple of crumbs, it is done, even if you see bubbling chili around the edges.
• Adjust the heat level: Add more cayenne, a chopped jalapeño, or a pinch of chipotle powder if you like your chili with more kick.

Variations

• Turkey or chicken version: Swap the ground beef for ground turkey or chicken. Use chicken broth instead of beef broth for a lighter but still satisfying skillet meal.
• Vegetarian skillet chili cornbread: Omit the meat. Add an extra can of beans (black beans or pinto beans work well) and 1 cup of finely chopped vegetables (such as zucchini or mushrooms). Use vegetable broth instead of beef broth.
• Jalapeño-cheddar cornbread: Stir 1–2 finely chopped seeded jalapeños and an extra 1/4 cup shredded cheddar into the cornbread batter for a spicier, cheesier topping.

Storage & Make-Ahead

Let leftovers cool completely, then cover the skillet tightly with foil or transfer portions to airtight containers. Refrigerate for up to 3–4 days. Reheat individual servings in the microwave until hot, or warm larger portions in a 325°F (165°C) oven, covered with foil, for about 15–20 minutes.

For longer storage, you can freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating. The cornbread will be a bit softer after freezing but still very tasty.

If you want to work ahead, you can cook the chili base up to 2 days in advance. Refrigerate it, then reheat it in the skillet until hot and thick before adding freshly mixed cornbread batter and baking as directed.

Nutrition (per serving)

Approximate values for 1 of 6 servings (made with lean ground beef, 2 tbsp sugar in the cornbread, and cheddar as listed): about 520 calories, 27 g protein, 28 g fat, 40 g carbohydrates, 5 g fiber, and 980 mg sodium. Actual values will vary based on specific ingredients and brands used.