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
In an oven-safe skillet over a medium heat, cook the beef until it is brown, about 8-10 minutes.
Drain off any excess fat from the skillet.
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.
Add in the tomato sauce, salsa, corn, black beans, and chili beans, cooking the mixture until it is hot and bubbly.
Reduce the heat to medium-low and allow the mixture to simmer for about 10 minutes.
Preheat the oven to 375 degrees F.
Make the corn muffin batter following the package directions.
Mix in the cheese.
Spoon the cornbread mixture over the top of the skillet.
Put the skillet into the oven and bake until the cornbread is golden brown, about 20-25 minutes.
Carefully move the skillet to a wire rack and allow to cool for 10 minutes before serving.