Dinner: Chili Cornbread Skillet

Recipe by Lauren Miyashiro This sweet-savory skillet is the perfect weeknight comfort food.

Ingredients

1 box JIFFY corn muffin mix
1 egg
1/2 c. sour cream
1/2 c. creamed corn
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 tbsp. cumin
1 tbsp. paprika
kosher salt
Freshly ground black pepper
1 15-oz can fire-roasted tomatoes
1 8-oz can tomato sauce
1 15-oz kidney beans, drained
1 c. shredded Cheddar
2 scallions, thinly sliced
Sour cream, for serving (optional)

Instructions

Preheat oven to 400 degrees F. Prepare cornbread base. In a medium bowl, combine corn muffin mix, sour cream, creamed corn and egg. Whisk until evenly combined. Pour into a large cast iron skillet and bake for 20 minutes, or until golden brown on top. Let cool slightly in pan.
Meanwhile, make chili. Heat olive oil in a large skillet over medium heat. Add onion and sauté until beginning to soften. Add garlic and cook until fragrant, about 30 seconds. Stir in beef and sauté until cooked through. Remove pan from heat, drain the fat from the meat and clean out the pan.
Return the meat mixture back to the pan over medium heat and stir in spices. Season to taste with salt and pepper. Add the tomatoes, tomato sauce and kidney beans. Stir to evenly combine and bring to simmer. Cook over low heat for 5-10 minutes, until the flavors are developed.
Poke entire surface of cornbread with a fork. Spoon chili over the cornbread to make an even layer. Top with shredded cheese. Bake until the cheese is melted, about 20 minutes. Broil until cheese begins to brown, about 2 minutes, if desired.
Garnish with scallions and serve warm with sour cream.

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