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Crusty Cornbread Chili


This recipe is prepared in the 10-inch open skillet from the Colored Anodized Skillet Set by Mark Charles Misilli (K33080).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

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  • Chili:
  • 1/2 lb ground beef
  • 1/4 cup onion, chopped
  • 1/4 cup green peppers, chopped
  • 1/2 tsp garlic, chopped
  • 1/4 cup frozen corn kernels
  • 1 (14.5-oz) can petite diced tomatoes
  • 3/4 cup canned black beans, drained and rinsed
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon salt
  • Cornbread Topping:
  • 3/4 cup cornbread mix
  • 1 egg
  • 3 Tbsp milk
  • 1/3 cup Cheddar, shredded


Adapted from


Step 1

Preheat the oven to 350°F.

Sauté the onions, peppers, garlic, and ground beef in the 10'' skillet over medium-high heat until the beef has browned and is no longer pink. Add corn, tomatoes, beans, and spices to the beef mixture and bring to a simmer. Remove from heat.

In a separate bowl, combine the cornbread mix, egg, and milk. Stir until smooth and fold in the cheddar cheese. Use a tablespoon to drop heaping dollops of the cornbread mixture on top of the chili.

Bake for 15-20 minutes, or until the chili is bubbly and the cornbread has browned.

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