Recipe Background
Chili Cornbread Skillet blends spicy beef chili and cheesy cornbread in one pan.
The first time I made this Chili Cornbread Skillet, I was pulling an all-nighter for a college history paper. My roommates and I were notorious for our late-night snack concoctions, and we found ourselves craving something that balanced hearty and comforting, with a hit of spice to keep us awake. Luckily, I always kept a packet of corn muffin mix in our tiny dorm cupboard, and ground beef was a staple that somehow never ran out. I remember grabbing a can of no-salt-added tomato sauce and jars of salsa right there, leftovers generously gifted from a taco night earlier in the week.
As I let the onions and garlic sizzle in the pan, filling our cramped kitchen with their warm, inviting smell, I began to suspect I'd hit upon something special. The chili powder added that much-needed zing, while the black beans brought a creamy, satisfying texture that rounded out each bite. My roommate, a self-proclaimed skillet expert, advised letting everything simmer slowly before covering it with the cheese-infused cornbread batter. He was right. That extra simmer time allowed the flavors to meld beautifully, and the cornbread emerged from the oven perfectly golden, with cheese bubbling through its peaks. A late-night lifesaver was born, and let's just say, my history paper was not the only success of the evening.
These days, whenever I'm feeling nostalgic for those nights of youthful ambition and audacious kitchen experiments, this skillet brings it all back. It serves as a delicious reminder that sometimes the best recipes arise from improvised moments and friends' advice whispered across the counter.
Ingredients
- 1 pound lean ground beef
- 1/2 cup onions coarsely chopped
- 2 cloves garlic minced
- 1 tablespoon chili powder
- salt to taste
- black pepper to taste
- 1/4 teaspoon white pepper
- 1 (8-ounce) can no-salt-added tomato sauce
- 1 cup salsa
- 1 cup corn
- 1 cup black beans rinsed and drained
- 1 cup chili beans
- 1 (8-ounce) package corn muffin mix plus ingredients called for on the package
- 1/2 cup reduced-fat cheddar cheese shredded
Directions
- In an oven-safe skillet over a medium heat, cook the beef until it is browned, about 8-10 minutes.
- Drain off any excess fat from the skillet.
- Add in the onions, the garlic, the chili powder, the salt, the pepper, and the white pepper and cook until the onions turn soft and translucent, about 3-5 minutes.
- Add the tomato sauce, the salsa, the corn, the black beans, and the chili beans to the beef mixture and cook until it is hot and bubbly.
- Reduce the heat to medium-low and allow the beef mixture to simmer for about 10 minutes.
- Preheat the oven to 375 degrees F.
- Make the corn muffin batter according to the package directions.
- Add the cheese and stir to combine.
- Spoon the cornbread mixture over the top of the beef mixture.
- Bake until the cornbread is golden-brown, about 20-25 minutes.
- Carefully move the skillet to a wire rack and allow it to cool for 5 minutes.
- Serve.
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