Meaty, spicy chili and pillowy golden cornbread together at last! Chili Cornbread Skillet has the warm and comforting savoriness of chili paired with the sweetness of the Southern-style cornbread for the ultimate in stick-to-your-ribs heartiness. Chili Cornbread Skillet is perfect for keeping you toasty on a winter night or for a summer feast outdoors!
Ingredients
- 1 pound lean ground beef
- 1/2 cup onion, coarsely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- salt, to taste
- 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
- 1 cup chili beans
- 1 (8 ounce) package corn muffin mix, plus ingredients called for in package directions
- 1/2 cup reduced-fat cheddar cheese, shredded
Directions
Step 1 –In an oven-safe skillet over a medium heat, cook the beef until it is brown, about 8-10 minutes.
Step 2 –Drain off any excess fat from the skillet.
Step 3 –Add in the onion, garlic, chili powder, salt, pepper, and white pepper, cooking the mixture until the onions turn soft and translucent, about 3-5 minutes.
Step 4 –Add in the tomato sauce, salsa, corn, black beans, and chili beans, cooking the mixture until it is hot and bubbly.
Step 5 –Reduce the heat to medium-low and allow the mixture to simmer for about 10 minutes.
Step 6 –Preheat the oven to 375 degrees F.
Step 7 –Make the corn muffin batter following the package directions.
Step 8 –Mix in the cheese.
Step 9 –Spoon the cornbread mixture over the top of the skillet.
Step 10 –Put the skillet into the oven and bake until the cornbread is golden brown, about 20-25 minutes.
Step 11 –Carefully move the skillet to a wire rack and allow to cool for 10 minutes before serving.
