Cast Iron Skillet Chili Cornbread Bake
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.
A one-pan cast iron meal featuring spiced beef chili topped with freshly baked golden cornbread.
Nutrition per serving
Ingredients
main
sauce
seasoning
topping
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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