How to Make the Perfect Cast Iron Skillet Chili Cornbread Bake
Tex-Mex · Medium · 55 min · 6 servings
A hearty and deeply spiced ground beef chili is made directly in a cast iron skillet and then topped with a golden cornbread batter that bakes right on top to create the ultimate one-pan comfort food meal. The cornbread soaks up the rich chili juices from below while developing a crispy top that makes every bite incredibly satisfying.
Why this recipe works
This Cast Iron Skillet Chili Cornbread Bake recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 55 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 550 calories with 28g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 pound ground beef 80 percent lean
- 1 15-ounce can kidney beans drained and rinsed
- 1 15-ounce can diced tomatoes with juices
- 2 tablespoons chili powder
- 1 cup yellow cornmeal
- 1 cup shredded cheddar cheese
Step by step instructions
Step 1: Brown the Beef
Preheat the oven to 400 degrees Fahrenheit. Heat a 12-inch cast iron skillet over medium-high heat and add the ground beef, breaking it apart with a spoon. Cook for 6 to 8 minutes until browned and cooked through, then drain any excess fat.
Step 2: Build the Chili
Add the chili powder, diced tomatoes, and kidney beans to the skillet with the beef and stir to combine everything. Season with salt and pepper, then simmer over medium heat for 8 to 10 minutes until the chili thickens slightly.
Step 3: Prepare and Add Cornbread Topping
In a bowl, prepare the cornbread batter by combining the cornmeal with 0.5 cup flour, 1 cup buttermilk, 1 egg, 1 teaspoon baking powder, and a pinch of salt. Stir in half the cheddar cheese, then pour the batter evenly over the hot chili in the skillet and top with the remaining cheese.
Step 4: Bake Until Golden
Transfer the skillet to the preheated oven and bake for 20 to 25 minutes until the cornbread topping is golden brown and a toothpick inserted in the center comes out clean. Allow to rest for 5 minutes before scooping and serving directly from the skillet.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground beef → ground turkey for a leaner version that still delivers great flavor with the spices
- kidney beans → black beans for a slightly earthier flavor that pairs beautifully with the chili spices
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Pouring the cornbread batter over a cold or insufficiently thickened chili, which prevents proper baking and results in a soggy layer
- Using too thin a cornbread batter, which sinks into the chili rather than sitting on top and cannot form a proper crust
Nutrition facts
Per serving: 550 calories, 28g protein, 52g carbs, 24g fat, 7g fiber.
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