Cornbread-Topped Skillet Chili

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

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…




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

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

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

How to make cornbread skillet chili on

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

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

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


  • 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)


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

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

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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


  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…

    1. 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. 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. 🙂

  5. Making this now.  Smells amazing.  I had some leftover chipotle with adobo sauce which went in.  Also had 2 leftover cooked hot Italian sausages which I chopped up and cooked with ground beef.  The recipe as is is wonderful, but the additions of leftovers didn’t hurt it.  Corn bread idea on top is totally next level.  Thank you. 
    Note – I made this earlier in the day – looked too thick to add cornbread batter to,so added some broth to thin it out before batter went on.

  6. Looks like substituting the flour in the cornbread topping will make this gluten free. Unless I’m overlooking something….? Sounds and looks amazing, I can’t wait to make it. 

  7. Hi Sally! Making this for the first time. It is cooking in the oven as I type this! My husband has already told me it smells delicious! I am concerned about one thing. I didn’t drain the diced tomatoes and I’m thinking I should have. When I spread the cornbread on top it was a little difficult because the chili was a bit soupy. Really hoping this still turns out! Thanks for the recipe! 🙂 

      1. It was absolutely delicious!! The cornbread didn’t turn out pictured like yours but it was still tasty! So maybe next time I’ll try drained the tomatoes just to see how it turns out. Awesome recipe! Thank you!!!

  8. Sooo good! I ended up making this in a pot and then transferring the chili over to a 12 inch round pan for baking. Worked out well. Thanks for the recipe!

  9. Let me start out by saying that all of Sally’s recipes are flawless. I’d never made chilli before but this was a perfect. I did add to it, an extra can of beans, a little extra brown sugar, a very small amount of red pepper flakes, and some sriracha. Needless to say I’ve already been asked when I’m making it again. Thank you so much for making my family think I’m a natural!!

  10. I was really excited to try this, and the flavor is great, but even after almost an hour in the oven the cornbread never completely firmed up and solidified. Is this normal? The chili had been cooled in the fridge first, would that make a difference?

    1. Hi Bethany! I assume the cold chili prevented the cornbread topping from cooking properly. Let me know if you try the recipe again.

  11. I veganized this andnit came out great! Earth Balance butter instead of regular, buttermilk made with almond milk and lemon juice, and 1/3 cup of applesauce instead of an egg.
    And since I don’t have a cast iron skillet, I baked it in a 9×13 pan. My husband can’t stop talking about it, it’s delish! Love your savory recipes, Sally, they’re always winners.

  12. What a great recipe! I think the one thing I changed up was that I used one can of tomato sauce, and two cans of diced tomatoes; one of the cans of diced tomatoes I drained the liquid off. This recipe would be great with ground goat, too.

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