89% would make again
Chili Cornbread Skillet
featured in Everything You Can Make With Cornbread Chili
November 10, 2020
for 6 servings
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 jalapeño, seeded and diced
- 1 lb ground beef (455 g)
- 3 tablespoons tomato paste
- 1 can diced tomato
- 1 can kidney bean, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon cinnamon
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 cup water (240 mL)
- 1 cup shredded cheddar cheese (100 g)
- 1 cup yellow cornmeal (120 g)
- 1 cup all-purpose flour (125 g)
- ¼ cup sugar (25 g)
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup milk (240 mL)
- 3 large eggs
- ¼ cup vegetable oil (60 mL)
- 1 tablespoon fresh cilantro, chopped
- Calories 681
- Fat 35g
- Carbs 54g
- Fiber 5g
- Sugar 13g
- Protein 36g
Estimated values based on one serving size.
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- Preheat the oven to 425°F (220°C).
- Make the chili: Heat the olive oil in a 4-quart cast iron skillet over medium-high heat. Add the onion and cook for 3–4 minutes, or until soft and browned. Add the garlic and jalapeño, and sauté for another minute, until fragrant.
- Add the ground beef and cook for 5–7 minutes, until cooked through and browned. If there is a large amount of excess oil, spoon out of the skillet and discard.
- Stir in the tomato paste, diced tomatoes, kidney beans, chili powder, cumin, cinnamon, oregano, salt, and water, and bring to a simmer. Simmer for 10 minutes.
- Meanwhile, make the cornbread batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a liquid measuring cup or medium bowl, whisk together the milk, eggs, and vegetable oil.
- While whisking continuously, slowly pour the wet ingredients into the dry ingredients and stir just until everything is moistened.
- Remove the chili from the heat and sprinkle the shredded cheese evenly across the surface.
- Pour the cornbread batter over the chili and cheese, and spread evenly all the way to the edges of the pan.
- Bake for 25 minutes, or until the cornbread is golden brown on top. Remove from the oven and let rest for a few minutes before serving.
- Scoop the chili and cornbread into bowls and garnish with cilantro.