Chili and cornbread are a classic combo. But when you bake them together in one skillet? That’s comfort food magic. This Cornbread-Topped Skillet Chili Recipe takes rich, hearty chili and crowns it with a golden cornbread crust that bakes right on top. It’s warm, filling, and full of bold flavor in every bite—no side dish required.
This recipe starts with a deeply savory chili base, made with ground beef, kidney beans, tomatoes, and a generous dose of spices. Then comes the cornbread batter, which is poured right over the hot chili and baked until golden and crisp on top. It’s one pan, one bake, and total satisfaction.
The texture contrast is everything here: you dig your spoon through soft, slightly sweet cornbread to reach the bubbling, meaty chili underneath. It’s hearty without being heavy, spicy without being overpowering, and endlessly cozy.
This dish is built for family dinners, cold nights, and casual get-togethers. It’s comforting, filling, and easy to serve straight from the pan. Plus, it makes fantastic leftovers.
It also cuts down on cleanup. Because everything bakes in one skillet, you get maximum flavor with minimal mess. No juggling multiple pots, no baking cornbread on the side—it’s all in one.
You can make the chili as spicy or as mild as you like, and the cornbread layer is incredibly forgiving. Want it cheesier? Stir in shredded cheddar. Want it a little crunchier? Add corn kernels or diced jalapeños.
And if you’re into meal prep, this recipe reheats beautifully. Just pop a slice in the oven or microwave, and it’s just as satisfying the next day.
Using a cast-iron skillet adds a rustic charm and ensures even baking, but any oven-safe skillet or baking dish works. The key is letting the cornbread bake directly on top of hot chili so the flavors meld perfectly.
The aroma alone is enough to gather everyone around the table. It smells like home, like warmth, like something that feeds the soul as much as the stomach.
It’s also a smart way to stretch ingredients. With beans and meat combined, it fills you up fast and feeds a crowd affordably.
Topped with sour cream, scallions, or a handful of shredded cheese, each slice becomes a complete meal. You won’t miss a thing.
Make it for game night. Make it for Sunday dinner. Make it when you need something that hugs you back.
Because this skillet chili is more than dinner. It’s a guaranteed win.
Servings
6 servings
Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Chili:
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
For the Cornbread Topping:
- 3/4 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2/3 cup milk
- 1/4 cup melted butter
Instructions
- Preheat oven to 400°F.
- In a large oven-safe skillet, heat olive oil over medium heat. Add onion and cook 2-3 minutes until soft.
- Add ground beef and cook until browned. Stir in garlic, chili powder, cumin, paprika, salt, and pepper.
- Add diced tomatoes, tomato sauce, and kidney beans. Simmer for 5 minutes. Remove from heat.
- In a separate bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg with milk and melted butter. Stir wet ingredients into dry just until combined.
- Pour cornbread batter evenly over the chili in the skillet.
- Bake for 20-25 minutes until cornbread is golden and a toothpick comes out clean.
- Let cool 5 minutes before serving. Top with sour cream or scallions if desired.
Tips
- Use a cast-iron skillet for best results.
- Don’t overmix the cornbread batter—a few lumps are fine.
- Add shredded cheese or chopped jalapeños to the batter for extra flavor.
- Substitute ground turkey or chicken for a lighter version.
Why You’ll Love This Recipe
It’s a complete meal in one skillet. Savory chili meets tender cornbread in the easiest, most comforting way possible. Bold, hearty, and baked to perfection.
Cornbread-Topped Skillet Chili is the ultimate comfort food mash-up: rich, meaty chili baked under a golden cornbread crust. One skillet, total flavor, no fuss.
