Skillet Cornbread Chili Casserole Recipe

I’m about to share something that’ll make your weeknight dinner game ridiculously easy, and honestly, it might become your new obsession. Imagine this: a bubbling skillet where hearty chili meets fluffy cornbread in perfect harmony, all cooked in one beautiful pan. No multiple dishes, no complicated steps, just pure comfort food magic that smells so good your neighbors might start asking questions. Ready to discover why this recipe will change everything?

Why You’ll Love this Skillet Cornbread Chili Casserole

When life gets busy and you need comfort food that doesn’t require juggling multiple pots and pans, this skillet cornbread chili casserole becomes your weeknight superhero.

I love how everything happens in one trusty skillet, from browning the meat to baking the golden cornbread topping.

The hearty chili bubbles beneath fluffy cornbread that bakes right on top.

No separate dishes, no fussy transfers between cookware.

Just pure comfort food magic that’ll have your family asking what smells so incredible.

It’s like getting a warm hug from your kitchen, minus the guilt of takeout containers cluttering your counter.

What Ingredients are in Skillet Cornbread Chili Casserole?

This cornbread chili casserole brings together all the pantry staples you probably already have hanging around. The beauty lies in how simple ingredients transform into something that tastes like you’ve been simmering it all day.

You’ll need basic chili components plus cornbread essentials, but nothing fancy or hard to find. Most of these ingredients live happily in your pantry or fridge, waiting for moments exactly like this.

For the Chili:

• Ground beef or turkey
• Yellow onion
• Bell pepper
• Jalapeño pepper
• Garlic cloves
• Chili beans
• Canned beans (kidney or black beans work great)
• Tomato sauce
• Chili powder
• Black pepper
• Ground cumin
• Red pepper flakes

For the Cornbread Topping:

• Yellow cornmeal
• All-purpose flour
• Baking powder
• Sugar
• Salt
• Eggs
• Milk
• Vegetable oil
• Butter (optional, for brushing)

Optional Add-ins:

• Shredded cheese (cheddar or Mexican blend)
• Extra jalapeños for heat lovers

The ground meat choice comes down to personal preference and what’s on sale. Ground turkey keeps things lighter, while ground beef brings that rich, hearty flavor that makes chili sing. Either way, you’re winning.

Don’t stress about the bean situation too much. Chili beans already come seasoned, which saves you some work, but regular kidney or black beans work just fine if that’s what you’ve got. Sometimes I mix both types because, honestly, more beans never hurt anyone.

The cornbread batter stays pretty traditional here. You want something that’ll hold its own against that robust chili underneath without getting soggy or dense. The milk keeps everything tender, while the cornmeal gives you that slightly gritty texture that makes cornbread feel authentic.

How to Make this Skillet Cornbread Chili Casserole

Making this skillet cornbread chili casserole is basically like conducting a tiny orchestra where everything comes together at exactly the right moment. The best part? It’s way less complicated than it sounds.

Start by browning your ground beef or turkey in an oven-safe skillet over medium-high heat. You want to break it up as it cooks, getting those nice little browned bits that’ll make your kitchen smell like comfort food heaven.

Once the meat’s no longer pink, toss in your diced onion, bell pepper, jalapeño, and minced garlic cloves. Let everything cook together for about 5 minutes until the vegetables start softening and your garlic becomes fragrant.

Now comes the fun part where your skillet transforms into actual chili. Stir in your chili beans, canned beans, tomato sauce, chili powder, black pepper, ground cumin, and red pepper flakes. The exact amounts depend on your heat tolerance and how saucy you like things, but don’t overthink it.

Let this mixture simmer for 10 to 15 minutes, stirring occasionally so nothing sticks to the bottom of your pan.

While your chili’s doing its thing, whisk together your cornbread batter in a separate bowl. Combine the cornmeal, all-purpose flour, baking powder, sugar, and salt first, then add your beaten eggs, milk, and vegetable oil.

Mix until everything just comes together, but don’t go crazy here. Lumpy cornbread batter is perfectly fine, and actually preferable to tough, overworked cornbread.

Here’s where things get slightly dramatic. Spoon dollops of that cornbread batter right on top of your hot chili, spreading it around gently to cover most of the surface. You don’t need perfect coverage because rustic looks better anyway, and some chili peeking through just proves this is homemade.

Pop that whole skillet into a preheated 375°F oven and let it bake for 30 to 35 minutes. You’re looking for golden brown cornbread that springs back when you poke it gently.

If you want to get fancy, brush the top with melted butter about halfway through baking for extra browning and because butter makes everything better.

The hardest part comes next: letting it sit for about 5 minutes before serving. I know the anticipation might kill you, but this brief rest helps everything set up properly so you don’t end up with a molten lava situation on your plate.

Skillet Cornbread Chili Casserole Substitutions and Variations

Since you’re probably not going to have every single ingredient sitting perfectly in your pantry, let me tell you about all the ways you can make this recipe work with whatever’s actually in your kitchen.

Ground turkey swaps beautifully for beef, and plant-based crumbles work too if you’re going meatless.

No jalapeños? Use canned green chiles or skip the heat entirely.

I always keep different bean varieties around, so kidney beans, pinto beans, or black beans all work perfectly fine.

For the cornbread, you can substitute buttermilk for regular milk, which actually makes it more tender.

What to Serve with Skillet Cornbread Chili Casserole

Now that you’ve got your casserole figured out, let’s talk about what goes alongside this hearty, stick-to-your-ribs dinner.

I’m all about keeping things simple here. A crisp green salad cuts through that rich cornbread beautifully, while roasted vegetables add some color to your plate.

Want something lighter? Try sliced avocado or a dollop of sour cream on top. Pickled jalapeños bring tangy heat that’ll wake up your taste buds.

For drinks, I’d reach for something cold – iced tea, lemonade, or even a frosty beer if that’s your thing.

Final Thoughts

This casserole hits every comfort food note you’re craving, and honestly, it’s one of those recipes that’ll become your go-to when you need something satisfying without a ton of fuss.

I can already picture myself making this on repeat during busy weeks.

The beauty lies in its simplicity. One skillet, minimal cleanup, maximum flavor.

Plus, you can prep the chili ahead and just add the cornbread batter when you’re ready to bake.

Trust me, once you nail this recipe, you’ll wonder why you ever bothered with complicated weeknight dinners.

Recipe Card

Introduction: This hearty one-skillet meal combines savory chili with fluffy cornbread topping for the ultimate comfort food experience. Perfect for busy weeknights, this easy casserole delivers maximum flavor with minimal cleanup – everything cooks together in one oven-safe skillet for a satisfying dinner the whole family will love.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Serves: 6-8

Ingredients:

*For the Chili:*

• 1 lb ground beef or turkey
• 1 medium onion, diced
• 1 bell pepper, diced
• 1 jalapeño, minced
• 3 cloves garlic, minced
• 1 can (15 oz) chili beans
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) tomato sauce
• 2 tsp chili powder
• 1 tsp black pepper
• 1 tsp cumin
• ½ tsp red pepper flakes
• 1 cup shredded cheese (optional)

For the Cornbread Topping:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 2 tbsp sugar
• 1 tsp salt
• 2 large eggs
• 1 cup milk
• ⅓ cup vegetable oil
• 2 tbsp butter, melted (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large oven-safe skillet, brown the ground meat over medium-high heat, breaking it up as it cooks.
3. Add diced onion, bell pepper, jalapeño, and garlic to the skillet. Cook for 5-7 minutes until vegetables are softened.
4. Stir in chili beans, black beans, tomato sauce, chili powder, black pepper, cumin, and red pepper flakes. Simmer for 10-15 minutes until flavors are well combined.
5. While chili simmers, whisk together cornmeal, flour, baking powder, sugar, and salt in a large bowl.
6. In a separate bowl, beat eggs, then whisk in milk and vegetable oil.
7. Pour wet ingredients into dry ingredients and stir until just combined (don’t overmix).
8. Spoon cornbread batter evenly over the chili in the skillet.
9. If using, brush cornbread topping with melted butter and sprinkle with cheese.
10. Bake for 30-35 minutes until cornbread is golden brown and a toothpick inserted in cornbread comes out clean.
11. Let casserole sit for 5 minutes before serving.

Notes:

• Make the chili up to 2 days ahead and store in refrigerator; add cornbread topping just before baking
• Substitute ground turkey, chicken, or plant-based meat for ground beef
• Add extra jalapeños or a diced serrano pepper for more heat
• Brush cornbread with melted butter halfway through baking for extra golden color
• Serve with sour cream, sliced avocado, chopped cilantro, or green onions
• Leftovers keep in refrigerator for up to 3 days and reheat well in the oven
• For a sweeter cornbread, increase sugar to 3-4 tablespoons

Nutritional Information:

Frequently Asked Questions

Can I Make This Cornbread Chili Casserole Ahead of Time?

I’d recommend making the chili portion ahead and refrigerating it. When you’re ready to serve, reheat the chili, transfer to your skillet, add fresh cornbread batter, then bake.

How Long Does Leftover Cornbread Chili Casserole Last in the Refrigerator?

I’d store your leftover cornbread chili casserole in the refrigerator for up to 3-4 days. I recommend covering it tightly with foil or transferring portions to airtight containers to maintain freshness.

Can I Freeze Cornbread Chili Casserole and Reheat It Later?

Yes, I can freeze cornbread chili casserole for up to three months. I’ll wrap it tightly in foil or use freezer containers. When reheating, I’ll thaw overnight and bake at 350°F until heated through.

What Size Cast Iron Skillet Works Best for This Recipe?

I recommend using a 12-inch cast iron skillet for this recipe. It provides enough space for the chili base and cornbread topping without overflowing, ensuring even cooking and proper browning throughout.

Can I Use a Regular Baking Dish Instead of a Skillet?

I recommend using a 9×13 inch baking dish instead of a skillet. It’ll work perfectly fine and gives you more surface area for the cornbread topping to spread evenly and bake properly.