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Chili Cornbread Skillet

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 350
A hearty and flavorful chili topped with a golden cornbread crust, perfect for a cozy meal.

Ingredients

Base

  • 1 tablespoon canola oil
  • 1 small sweet yellow onion (diced)
  • 1 medium green bell pepper (diced)
  • 1/4 teaspoon kosher salt (adjust to taste)
  • 2 tablespoons tomato paste
  • 3 cloves garlic (minced)
  • 15 ounce can sweet golden corn kernels (divided in half and drained)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 28 ounce can crushed tomatoes (ideally fire-roasted, but okay if not)
  • 15 ounce can pinto beans (drained and rinsed)
  • 15 ounce can light red kidney beans (drained and rinsed)
  • 1 cup 2% milk (also works with non-dairy milk)
  • 1 tablespoon apple cider vinegar
  • 1 large egg
  • 1/2 cup canola oil (or other neutral cooking oil)
  • 1 cup fine cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 3/4 cup shredded sharp cheddar cheese
  • fresh chopped cilantro, jalapeño, and sour cream (for serving)

Instructions 

  • Heat skillet over medium heat, add oil, onions, peppers, and salt. Sauté until softened, 6-8 minutes.
  • Add tomato paste, garlic, and half of the corn. Sauté for 2-3 minutes.
  • Add spices and toast for 30 seconds. Stir in crushed tomatoes and beans, simmer on low.
  • Preheat oven to 400°F. Mix milk and vinegar, let thicken for 10 minutes. Whisk in egg and oil.
  • Combine dry ingredients, fold in wet ingredients, cheese, and remaining corn.
  • Flatten chili mixture in skillet, pour cornbread batter on top. Bake for 18-20 minutes.

Notes

Cover with foil if browning too quickly.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Cornbread