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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!
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Ingredients
- 1 pound lean ground beef
- 1/2 cup onions, coarsely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- salt, to taste
- black 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, rinsed and drained
- 1 cup chili beans
- 1 (8-ounce) package corn muffin mix, plus ingredients called for on the package
- 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 browned, about 8-10 minutes.
Step 2 -Drain off any excess fat from the skillet.
Step 3 -Add in the onions, the garlic, the chili powder, the salt, the pepper, and the white pepper and cook until the onions turn soft and translucent, about 3-5 minutes.
Step 4 -Add the tomato sauce, the salsa, the corn, the black beans, and the chili beans to the beef mixture and cook until it is hot and bubbly.
Step 5 -Reduce the heat to medium-low and allow the beef mixture to simmer for about 10 minutes.
Step 6 -Preheat the oven to 375 degrees F.
Step 7 -Make the corn muffin batter according to the package directions.
Step 8 -Add the cheese and stir to combine.
Step 9 -Spoon the cornbread mixture over the top of the beef mixture.
Step 10 -Bake until the cornbread is golden-brown, about 20-25 minutes.
Step 11 -Carefully move the skillet to a wire rack and allow it to cool for 5 minutes.
Step 12 -Serve.
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