Chili Cornbread Skillet is a hearty one-pan American dinner that layers savory spiced chili with a cheesy jalapeño cornbread topping, all baked together in cast iron until the cornbread is golden. The contrast between the spiced chili base and the slightly sweet, cheesy cornbread crust makes it a satisfying crowd-pleaser.
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Heat olive oil in a large oven-safe skillet (like cast iron) over medium-high heat.
Add the chopped onion and ground meat. Cook, breaking up the meat, until it is no longer pink. Drain any excess liquid if needed.
Add the minced garlic and red pepper flakes and cook for another minute until fragrant.
Stir in the tomato paste and cook for 1 minute.
Add the diced tomatoes, chili powder, paprika, dried parsley, dried oregano, garlic powder, onion powder, cumin, ground mustard, Worcestershire sauce, and water. Stir everything together.
Bring the mixture to a low simmer, reduce heat, and cook for about 15 minutes.
Stir in the chili beans and cook for another 5 minutes.
While the chili simmers, preheat your oven to 400°F (200°C).
In a separate bowl, combine the corn muffin mix, egg, milk, shredded cheddar cheese, and diced jalapeño. Mix until just combined.
Turn off the heat for the chili and season with salt and pepper to taste.
Spoon dollops of the cheesy cornbread batter over the top of the chili in the skillet.
Place the skillet on a sheet pan to catch any potential spillage.
Bake at 400°F for about 20 minutes, or until the cornbread is golden brown and cooked through.
Let cool slightly, then top with sour cream and chopped green onions before serving.
Store cooled skillet covered in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through, or freeze up to 3 months.
cast iron skillet (10–12 inch) · oven
Yes. Prepare and bake the chili base, cool completely, then refrigerate up to 2 days. Add and bake the cornbread topping when ready to serve.
A 10–12-inch cast iron skillet works best. It distributes heat evenly and develops a golden crust on the cornbread.
Absolutely. Ground beef will add more richness; use the same amount and adjust seasoning to taste.
The cornbread should be golden brown on top and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
Yes. Store cooled skillet in an airtight container or wrap tightly; freeze up to 3 months. Reheat in a 350°F oven until warmed through.
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