Chili Cornbread Skillet
Chili and cornbread are cooked together in a cast iron skillet in this easy vegetarian meal! See notes below if you don't have an oven-safe skillet but still want to try this recipe.
Servings: 6 servings
Calories: 504kcal
Ingredients
For the chili
- 1 tablespoon canola oil
- 1 small sweet yellow onion diced
- 1 medium green bell pepper diced
- ¼ teaspoon kosher salt adjust to taste
- 2 tablespoons tomato paste
- 3 cloves garlic minced
- 15 ounce can sweet golden corn kernels *divided in half* and drained
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- 28 ounce can crushed tomatoes *ideally fire-roasted, but okay if not
- 15 ounce can pinto beans drained and rinsed
- 15 ounce can light red kidney beans drained and rinsed
For the cornbread
- 1 cup 2% milk *also works with non-dairy milk
- 1 tablespoon apple cider vinegar
- 1 large egg
- ½ cup canola or other neutral cooking oil
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ¾ cup shredded sharp cheddar cheese
- fresh chopped cilantro, jalapeño, and sour cream, for serving
Instructions
- Heat a 12-inch cast iron skillet or other oven-safe skillet over medium heat. Drizzle with canola oil. Once hot, add onions, peppers, and salt. Sauté until softened and golden, 6 to 8 minutes.
- Add the tomato paste, garlic, and half of the corn. Sauté another 2 to 3 minutes or until the garlic is aromatic, stirring frequently to avoid burning.
- Add in the spices (chili powder, cumin, oregano, smoked paprika) and toast for 30 seconds. Add the crushed tomatoes and drained beans. Reduce heat to low and let simmer uncovered while assembling the cornbread.
- Preheat the oven to 400°F. To make the cornbread, mix milk and vinegar in a 2-cup or larger liquid measuring cup. Leave for 10 minutes, or until thickened.
- Whisk in the egg and canola oil. In a medium mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Pour in the wet ingredients, folding with a spatula until just combined. Fold in cheese and the remaining half of the corn.
- Flatten the chili mixture in the skillet. Pour the cornbread batter on top. It's okay if it doesn't spread to the edges of the skillet.
- Bake at 400°F for 18 to 20 minutes, or until golden brown and crackled on top. If the cornbread is browning too quickly, cover with foil. Remove from the oven and garnish with chopped cilantro, jalapeño, and dollops of sour cream.
Video
Notes
- Salt content: I typically buy no-salt-added cans of beans to cut back on added salt, which isn't reflected in the nutrition label here. The salt in the chili can be adjusted to taste and the salt in the cornbread can be reduced to ¼ teaspoon. Note that the nutrition calculations are an estimate and vary based on ingredients used.
- No oven-safe skillet? Transfer the chili to an 8x11-inch or similarly sized baking dish. Top with the cornbread. Check the cornbread at 15 minutes and continue baking until it's golden and crackled on top.
- The cornbread works well as a standalone recipe. Bake at 400F for 18-20 minutes in a well-greased skillet or baking dish, ideally 12x12 inches or similarly sized.
- For a dairy-free option, use my recipe for vegan cornbread. Bake at 400 for 25-30 minutes, or until the cornbread is golden and crackled.
Nutrition
Calories: 504kcal | Carbohydrates: 84g | Protein: 19g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 48mg | Sodium: 1014mg | Potassium: 1182mg | Fiber: 13g | Sugar: 23g | Vitamin A: 985IU | Vitamin C: 33mg | Calcium: 314mg | Iron: 6mg
