With fall quickly approaching, we start thinking about comforting and satisfying meals to warm our bellies. This Chili and Cornbread Skillet is perfect and so easy because it all cooks in pan!
Keyword: cornbread, one pot meals, skillet cornbread
1 15ozcan black beans
1 15ozcan chili seasoned tomatoes
1 15ozcan chili beans
1 10ozcan sweet corn
1 10ozcan tomato sauce
1 15ozbox cornbread mixplus ingredients on the box - egg, milk, oil
1cupshredded sharp cheddar cheeseplus some for garnish, if desired
Preheat oven to 400 degrees.
In a 12" oven safe skillet, cook ground beef until no longer pink. Drain.
To the cooked ground beef, add black beans, tomatoes, chili beans, corn and tomato sauce. If you want an extra kick of spice, add a couple teaspoons of chili powder. Stir together and bring to a low boil. Simmer for ten minutes.
While the chili is simmering, mix up the cornbread using the box mix plus the ingredients it calls for, such as eggs, milk, and oil or butter. Add the cup of shredded cheddar and gently stir just enough to incorporate.
Remove chili from heat and drop cornbread batter by spoonfuls over the chili, gently spreading to the edges.
Bake in a 400 degree oven for about 20 minutes, or until the top is nice and golden brown. Check the cornbread for doneness before dividing into bowls and serving.
I like to serve this with a big green salad.Keep leftovers in an airtight container in the fridge. Reheat in the microwave. Freezing is not recommended.