Easy Skillet Cornbread Chili Pie Recipe is comfort food at its finest. Hearty flavorful homemade chili topped with fluffy cornbread and cheddar cheese, baked to perfection. What’s better than chili and cornbread brought together in one delicious meal!
This Easy Skillet Cornbread Chili Pie Recipe is my families favorite comfort food recipe that we make at least twice a month. It’s hearty, comforting, and is a complete meal made with chili and cornbread. What’s not to love about this delicious recipe?
If you love homemade chili and sweet cornbread, this recipe will become one of your families’ favorite meals too! It’s simple, made in one pan, and feeds a large family.
We love warm comforting food in our home during the winter months. We’ve been having fun making comfort food for you, and here is some of our favorite chili and cornbread recipes.
Our favorite chili recipes include The Best Instant Pot Chili, Cornbread Waffles With Chili, and our favorite homemade cornbread recipes include our Sweet Cornbread Recipe and Sweet Jalapeno Cornbread.
Ingredients needed for cornbread chili
- Olive Oil: I like to use extra virgin olive oil, but feel free to use vegetable or coconut.
- Onion: I prefer the flavor of a sweet yellow onion.
- Minced Garlic: Minced garlic in a jar is my favorite. It’s easy to use and I always have it in my fridge.
- Lean Ground Beef: I like to use lean ground beef, but feel free to use ground turkey or chicken.
- Chili Seasoning: This recipe calls for 2 packages of chili seasoning.
- Diced Tomatoes: Regular diced tomatoes or diced tomatoes with green chilis both work great.
- Tomato Paste: Tomato paste helps to thicken the chili, I don’t recommend omitting.
- Chicken Broth: Chicken broth or beef broth are both great options.
- Corn: I use canned corn, but you can always use frozen corn if that’s what you have on hand.
- Kidney Beans: Dark or light kidney beans work well. Chili beans can be substituted.
- Cornbread Mix: I use Krusteaz brand cornbread mix, but you can substitute for 2 boxes of Jiffy cornbread mix.
- Oil, Milk, and Egg: These are the ingredients you will need if using the Krusteaz cornbread mix. Make cornbread as directed on the box.
How to make cornbread chili pie in the skillet
- Preheat oven to 375F.
- In a large cast iron skillet or oven safe skillet heat olive oil over medium-high heat.
- Add diced onion and sauté for 1-2 minutes.
- Add minced garlic and continue sauteing for one more minute.
- Stir in ground beef and brown until fully cooked. Drain any excess fat.
- Add chili seasoning, diced tomatoes, tomato paste, and chicken broth, kidney beans, and corn. Reduce heat to medium and simmer for 5 minutes.
- While chili is simmering, prepare cornbread as directed on box. Add cheddar cheese to cornbread mixture and stir until just combined.
- Spread cornbread mixture evenly over chili mixture making sure it doesn’t sit right in the center.
- Cover and place in a preheated oven for 40-45 minutes or until a toothpick comes out clean when inserted.
- Remove from the oven and let rest for 5 minutes before serving.
- Serve with sour cream and cheddar cheese if desired.
Can I Make Cornbread Chili In A Baking Dish?
Yes, if you don’t have a large cast iron skillet or oven safe skillet you can prepare this dish in a baking dish.
- Lightly grease a 9×13 baking dish.
- Prepare chili and cornbread as directed below.
- After chili has had a chance to simmer for 5 minutes, pour chili mixture into prepared baking dish.
- Spread cornbread mixture over chili, cover and bake for 40-45 minutes or until toothpick comes out clean when inserted into the center.
- Serve with sour cream and shredded cheddar cheese. Enjoy!
What To Serve With Cornbread Chili Pie?
Although I think this cornbread chili skillet is perfect on it’s own with a combination of homemade chili and cornbread, I really like to serve this with our Instant Pot Corn On The Cob and for a delicious dessert try it with Easy Apple Crisp or Homemade Peach Cobbler.
What Kind Of Cornbread Should I use?
You are going to use a 15 oz. box of cornbread mix or two boxes of Jiffy cornbread mix. Prepare cornbread as directed on box. There are quite a few different flavors of Krusteaz cornbread mix, and I have tried almost all of them. My favorite flavor is the honey cornbread and Southern cornbread. I don’t think you can go wrong when choosing a brand of cornbread.
How To Store Leftover Cornbread Chili Pie?
If you happen to have leftovers, simply store them in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven at 350F.
Other Favorite Skillet Recipes
- Creamy Chicken Fajita Pasta
- One Pot Chicken And Mushroom Stroganoff
- Teriyaki Chicken Rice Bowl
- Salisbury Steak With Onion And Mushroom Gravy
- Beef And Broccoli Lo Mein
- Cajun Chicken Pasta
Easy Skillet Cornbread Chili Pie
Ingredients
- 1 Tbsp. oil
- 1/2 yellow onion, chopped
- 2 tsp. minced garlic
- 2 lbs. lean ground beef
- 2 pkgs. chili seasoning
- 1 14.5 oz can diced tomatoes
- 3 Tbsp. tomato paste
- 1 14.5 oz. can chicken broth, low sodium
- 16 oz. box corn muffin mix I used Kruseaz brand
- 2/3 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 1 can corn, drained
- 1 can kidney beans, drained and rinsed
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375F.
- In a large cast iron skillet or oven safe skillet heat olive oil over medium-high heat.
- Add diced onion and sauté for 1-2 minutes.
- Add minced garlic and continue sauteing for one more minute.
- Stir in ground beef and brown until fully cooked. Drain any excess fat.
- Add chili seasoning, diced tomatoes, tomato paste, and chicken broth, kidney beans, and corn. Reduce heat to medium and simmer for 5 minutes.
- While chili is simmering, prepare cornbread as directed on box. Add cheddar cheese to cornbread mixture and stir until just combined.If using Krusteaz brand whisk together cornbread mix, 2/3 cup milk, 1/3 cup oil, and one egg. Add cheddar cheese and mix until well combined.
- Spread cornbread mixture evenly over chili mixture making sure it doesn’t sit right in the center.
- Cover and place in a preheated oven for 40-45 minutes or until a toothpick comes out clean when inserted.
- Remove from the oven and let rest for 5 minutes before serving. Serve with sour cream and cheddar cheese if desired.
Nutrition
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