Addictive Recipes from a Self-Taught Baker

Cornbread-Topped Skillet Chili

Talk about satisfying! Cornbread and chili cooked in the same pan. Recipe on sallysbakingaddiction.com

Here’s the chili recipe I told you about the other day! It’s the meal we gobbled down, just us 2, in 2 days. Actually more like 36 hours if we’re being real. Cornbread is my main squeeze comfort food and chili is all I crave for dinner when it’s rainy and gray out. I know you get me!

So this cornbread chili recipe hit the spot in…

SO

MANY

WAYS!

Talk about satisfying! Cornbread and chili cooked in the same pan. Recipe on sallysbakingaddiction.com

The whole idea is not my own, but I put my own spin on things with my favorite homemade cornbread and a from-scratch hearty, soul warming chili. Both fantastic on their own, but even better when they’re together… like Sunday mornings and cinnamon rolls. ♥

Here’s the easiest way to get things done in the shortest amount of time. Start the chili on the stove in a large oven-proof skillet then as it simmers, whip up the cornbread batter. It looks like a lot of ingredients, but most of them are pantry staples (like spices) and basics like peppers, tomato sauce, onions, and kidney beans.

The perfect size oven-proof skillet for this is a 12 incher. Here is the one I own and love. If you don’t have a skillet this size, don’t fret! Simply spread the cooked chili and then the cornbread batter into a casserole dish instead.

How to make cornbread skillet chili on sallysbakingaddiction.com

The chili recipe is customizable to what you love and what you have on hand. I always use ground turkey when I make chili like this. I use 94% lean, but you can use any ground turkey– or even ground beef instead. If you want to try a vegetarian chili, add extra beans like another can or 2 of kidney beans or even black beans or chickpeas. You can also throw in cubed butternut squash.

If you like super spicy chili, add a little more jalapeño and chili powder. The chili recipe written below is perfect for those of us who enjoy food with a teeny little kick, not too much. Taste as you go and add more.

One ingredient that is a MUST: a little sweetness to bring out the flavors. I add a little brown sugar to the chili and it truly takes all the magical flavors to the next level. Pure maple syrup works just as well in its place if you’d like a bit of maple flavor (omg when paired with cornbread!! so good!!).

How to make cornbread skillet chili on sallysbakingaddiction.com

How to make cornbread skillet chili on sallysbakingaddiction.com

I add corn to the cornbread on top. This is optional, but if you love corn and a little texture– I highly suggest it.

Once the chili is finished on the stove, simply spread the cornbread batter on top then bake until golden brown. If you want to prep things ahead of time, you can prepare the chili the day before and store in the fridge. Then, 30 minutes before dinner, place into your skillet, throw the cornbread batter on top, and bake.

Talk about satisfying! Cornbread and chili cooked in the same pan. Recipe on sallysbakingaddiction.com

Talk about satisfying! Cornbread and chili cooked in the same pan. Recipe on sallysbakingaddiction.com

It’s all completely approachable, cozy, and just perfect for weeknights or weekends when you want a satisfying meal to warm you up. Let me know if you try it!

Cornbread-Topped Skillet Chili

Ingredients:

  • 1 Tablespoon olive oil
  • 1 lb ground turkey (or beef - I use 94% lean but anything works)
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper (or any color!)
  • 1/2 of a jalapeño, finely chopped
  • 2 teaspoons minced garlic
  • 2 (8 ounce) cans tomato sauce
  • 1 (15 ounce) can diced tomatoes
  • 1 (16 ounce) can kidney beans
  • 1 Tablespoon chili powder
  • 1 Tablespoon packed light or dark brown sugar
  • 1 and 1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon cumin (for that key chili taste!)

Cornbread Topping

  • 1 cup (120g) cornmeal
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 cup (240ml) buttermilk or whole milk, at room temperature
  • optional: 1 cup corn (fresh, frozen, or canned)

Directions:

  1. In a large oven-proof skillet (12 inches like this one) over medium heat, heat the oil for 1 minute. Add the ground turkey, onion, peppers, jalapeño, and garlic. Sauté until browned and cooked through, breaking up with a spoon as you go-- about 10 minutes. Stir in the rest of the chili ingredients, then reduce to medium-low heat. Cover and allow to simmer for 15 minutes.
  2. Meanwhile, preheat the oven to 375°F (191°C).
  3. Also meanwhile, whisk all of the cornbread ingredients together in a large bowl. Remove the chili from heat and spread the cornbread batter on top.
  4. Bake for 30 minutes or until the cornbread is golden on top and cooked through. Serve warm.

Make ahead tip: If you want to get started ahead of time, prepare the chili the day before, cover, and store in the fridge. Then, 30 minutes before dinner, place into your skillet, throw the cornbread batter on top, and bake as directed.

Recipe Notes:

Inspired by Food Network

If you do not have a large enough oven-proof skillet, simply prepare the chili on the stove in a pot then spread into an 11x7 (or similar size) casserole dish, then top with cornbread batter and bake.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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Here are some items I used to make today’s recipe.

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12-inch Skillet | Glass Mixing Bowls | Colorful BowlsServing Utensils

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Talk about satisfying! Cornbread and chili cooked in the same pan. Recipe on sallysbakingaddiction.com

61 comments

  1. I made this last night and we really enjoyed it!  I did not have chillies, so I used chilie flakes and cayenne instead. Will make again. 

  2. This was so good and such a breeze to make! Do you think it would also freeze well? 36 weeks pregnant and prepping the freezer with post-baby meals…

    • I’d say so! I’ve actually never attempted it before. I’d let it thaw overnight in the fridge before heating. Congratulations!

  3. This is the most incredible chili recipe Sally! Putting the cornbread on top is genius. I made this last week and could not get enough so I’m making it again today 🙂 New favourite dinner recipe ❤️

  4. one cup is not 120 g!  which is correct?

  5. Oh my goodness, Sally! I made this last night and I thought, “my husband is going to really like this” because he loves pretty much anything with corn in it. And he did really like it but I was surprised how much I LOVED IT!!!!!!!!! It was seriously so good. I can’t wait to get home and eat leftovers. 🙂

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