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Chili cornbread skillet topped with a golden, smoked honey-butter brush glaze in a seasoned cast iron skillet.

Easy One-pan Chili Cornbread Skillet

Linda Ekin
A hearty, one-pan comfort meal featuring a deep, savory beef chili topped with a moist, cheddar-jalapeño cornbread crust. Perfect for busy weeknights or game-day gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 465 kcal

Equipment

  • 10-inch cast iron skillet
  • Large bowl
  • Baking sheet

Ingredients
  

Skillet Chili:

  • 1 tablespoon oil
  • 1 lb. lean ground beef (or chicken or turkey)*
  • ½ large onion chopped
  • 1 red or yellow bell pepper chopped
  • 2 jalapeños deseeded and diced (see notes)
  • 3 cloves minced garlic
  • 2 teaspoons EACH: ground cumin AND chili powder or more to taste!
  • 1 teaspoon EACH: smoked paprika AND chipotle or ancho chili powder or more to taste!
  • 1 tablespoon EACH: brown sugar AND Worcestershire sauce
  • 1 15-ounce can EACH: fire roasted diced tomatoes AND tomato sauce

Cornbread crust:

  • 1 8.5-ounce box cornbread mix
  • 1 egg
  • ½ cup sour cream
  • 1 cup cheddar shredded cheese
  • 1 jalapeno deseeded and diced
  • 1 teaspoon garlic powder
  • 4 tablespoons melted butter
  • 3 tablespoons water or milk

Instructions
 

Brown the beef and soften the vegetables

  • Set a large oven-safe skillet, a 10-inch cast iron skillet is ideal, over medium-high heat and warm the oil until it shimmers. Add the ground beef and break it up as it cooks for 5-7 minutes, letting it brown deeply so it smells toasty and savory.
  • Pour off the excess grease, leaving just about a tablespoon behind so the chili does not turn oily. Add the onion, bell pepper, and jalapeños, then sauté for 5-6 minutes until the onions look glossy and the peppers soften but still have a little bite.

Build the chili, then simmer

  • Stir in the garlic and 1 teaspoon of salt, then sprinkle in the cumin, chili powder, smoked paprika, and chipotle or ancho chili powder. Let the spices wake up for a moment as you stir to let them bloom.
  • Add the brown sugar, Worcestershire sauce, fire-roasted diced tomatoes, and tomato sauce, then mix until everything looks brick-red and cohesive. Bring it to a gentle simmer, reduce heat to medium-low, cover, and cook for 20-25 minutes. Add a few tablespoons of water only if it looks like it is drying out.
  • While it simmers, position a rack in the center of the oven and preheat to 375ºF. The chili should end up thick like a hearty stew, not brothy.

Mix the cornbread topping and bake

  • In a large bowl, combine the cornbread mix, egg, sour cream, cheddar, jalapeno, garlic powder, melted butter, and water or milk. Stir just until combined, leaving a few lumps for a tender crumb.
  • When the chili has finished simmering, take it off the heat. Drop the batter in dollops over the chili, then gently spread it to the edges so every scoop gets cornbread.
  • Set the skillet on a baking sheet to catch any bubbles, then bake for 30-35 minutes, until the top is golden brown and the center looks set. Let it rest a few minutes before serving.

Notes

Safety Tip: Always set your skillet on a baking sheet before putting it in the oven to catch any chili that might bubble over and prevent messes.
Storage Tip: Place a paper towel over the top of the leftovers before sealing the lid of your container to absorb moisture and keep the cornbread crust from becoming soft.
Cooking Tip: Ensure your chili is thick like a stew before adding the batter. If it is too thin, the cornbread will sink into the base instead of sitting on top.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 465kcalCarbohydrates: 38gProtein: 24gFat: 26gSaturated Fat: 14gCholesterol: 90mgSodium: 980mgPotassium: 420mgFiber: 5gSugar: 9gVitamin A: 15IUVitamin C: 25mgCalcium: 15mgIron: 18mg
Keyword cast iron recipe, chili cornbread skillet, one-pan dinner
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