Chili Cornbread Skillet Pie

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Difficulty:

Medium

Prep Time:

10 Minutes

Cook Time:

60 Minutes

Total Time:

70 Minutes

Pairs well with...

Ingredients

For the Chili Filling:

1 tbsp olive oil
1 large onion, diced
2 garlic cloves, minced
2 lbs ground meat (1 lb ground beef + 1 lb ground pork, or substitute both with ground turkey)
2 tbsp tomato paste
1 (14.5 oz) can diced tomatoes, undrained
15 oz. can pinto beans rinsed and drained
4 tbsp chili seasoning
Salt and pepper to taste

For the Cornbread Topping:

1 box Jiffy Corn Muffin Mix (or your favorite cornbread mix)
2/3 cup milk
2 eggs
½ cup shredded cheddar or Monterey Jack cheese
2 jalapenos, seeded and diced (optional for extra spice)

1Step 1: Prepare the Chili

Heat olive oil in a cast-iron skillet over medium heat. Add onions and garlic; sauté until softened, about 3-4 minutes.

Add the meat (beef/pork mix or turkey) and cook, breaking it up with a spoon, until browned. Drain excess fat if needed.

Stir in the chili powder. Add tomato paste, diced tomatoes, and beans. Simmer uncovered for about 10 minutes until slightly thickened.

2Step 2: Make the Cornbread Batter

In a bowl, combine the corn muffin mix, milk, eggs, and half of the cheese. Add jalapeno if desired. Mix until just combined—do not overmix.

3Step 3

Pour the cornbread batter evenly over the chili filling in the skillet. Sprinkle the remaining cheese on top.

4Step 4: Bake

Preheat the oven to 375°F (190°C). Bake the skillet pie for 30-35 minutes, until the cornbread topping is golden and a toothpick inserted comes out clean.