Name: Cornbread Chili Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 small yellow onion, diced; 1 lb 90/10 ground beef; 3 cloves garlic, minced; 3 tbsp chili powder; 1 tbsp cumin; 2 tsp garlic powder; 1.5 tsp salt; 1/2 tsp 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 tbsp tomato paste; 2 tbsp honey; 1 (8.5 oz) box cornbread mix, plus ingredients required to prepare; 3 tbsp all purpose flour; 1 cup shredded cheddar cheese; Optional toppings: sour cream, Greek yogurt, extra cheese, green onion, Fritos, cilantro

Why You’ll Love Cornbread Chili Skillet Recipe

This recipe combines two comfort food favorites: rich homemade-style chili and warm cornbread.

It is made in one skillet, which keeps cleanup simple.

The chili is savory, slightly sweet, and lightly spicy, with plenty of beans and beef for a satisfying meal.

The cornbread topping bakes right over the chili, soaking up flavor while staying fluffy and cheesy.

It also serves 8, making it great for feeding a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tbsp olive oil
1 small yellow onion, diced
1 lb 90/10 ground beef
3 cloves garlic, minced
3 tbsp chili powder
1 tbsp cumin
2 tsp garlic powder
1.5 tsp salt
1/2 tsp 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 tbsp tomato paste
2 tbsp honey
8.5 oz box cornbread mix, plus ingredients needed to prepare cornbread
3 tbsp all-purpose flour
1 cup shredded cheddar cheese
Optional toppings: sour cream, Greek yogurt, extra cheese, green onion, Fritos, cilantro, or your favorite toppings

Directions

Preheat the oven to 400°F.

In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the diced onion and cook for 2 to 3 minutes, until slightly softened.

Add the ground beef and cook for another 2 to 3 minutes, breaking it apart as it browns. Stir in the minced garlic and continue cooking until the beef is fully cooked.

Add the chili powder, cumin, garlic powder, salt, pepper, and cayenne powder. Stir well to coat the beef mixture in the spices.

Add the diced tomatoes, tomato sauce, pinto beans, kidney beans, tomato paste, and honey. Stir until everything is fully combined.

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

While the chili simmers, prepare the cornbread mix according to the package directions. Stir in the extra flour and 3/4 cup of shredded cheddar cheese.

Drop large spoonfuls of the cornbread mixture over the chili. Spread it gently toward the edges, or leave it in flattened rounds on top. Sprinkle with the remaining cheddar cheese.

Bake for 20 to 25 minutes, or until the cornbread is cooked through and lightly golden.

Let the skillet cool for 15 minutes before serving. Add your favorite toppings and enjoy.

Servings and timing

Servings: 8
Prep time: About 10 minutes
Cook time: About 40 minutes
Total time: 50 minutes
Cooling time: 15 minutes

Variations

Use ground turkey or ground chicken instead of beef for a lighter version.

Add diced bell peppers, jalapeños, or corn to the chili for extra flavor and texture.

Use black beans instead of pinto or kidney beans.

Make it spicier by adding more cayenne, diced green chiles, or hot sauce.

Try pepper jack cheese instead of cheddar for a little extra kick.

For a sweeter topping, use honey cornbread mix or add a small drizzle of honey before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat individual portions, microwave until warmed through.

To reheat a larger amount, place it in an oven-safe dish, cover loosely with foil, and warm at 350°F until heated through.

The cornbread may soften slightly after storage, but it will still taste delicious.

For freezing, let the skillet cool completely, then transfer portions to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this Cornbread Chili Skillet ahead of time?

Yes. You can make the chili portion ahead of time and refrigerate it. Add the cornbread topping just before baking for the best texture.

Do I need an oven-safe skillet?

Yes, an oven-safe skillet works best. If you do not have one, transfer the chili to a baking dish before adding the cornbread topping.

Can I use homemade cornbread batter?

Yes. Homemade cornbread batter works well as long as it is thick enough to spoon over the chili.

Can I make this recipe vegetarian?

Yes. Leave out the beef and add extra beans, lentils, or plant-based ground meat.

Is this recipe spicy?

It has mild heat from the chili powder and cayenne. You can reduce or skip the cayenne for a milder version.

Can I add more cheese?

Yes. You can add extra cheddar into the cornbread batter or sprinkle more on top before baking.

How do I know when the cornbread is done?

The cornbread should be set, lightly golden, and a toothpick inserted into the cornbread portion should come out clean.

Can I use a different type of bean?

Yes. Black beans, chili beans, or great northern beans can be used.

What toppings go best with this skillet?

Sour cream, Greek yogurt, shredded cheese, green onions, cilantro, crushed corn chips, and avocado all work well.

Can I freeze leftovers?

Yes. Freeze cooled portions in airtight freezer-safe containers for up to 2 months.

Conclusion

Cornbread Chili Skillet is a cozy, satisfying dinner that brings together bold chili flavor and a cheesy cornbread topping in one easy dish. It is filling, family-friendly, and perfect for serving with your favorite toppings.