Chili Cornbread Skillet

Time :50

Yield :6 servings

Recipe Background

Meaty, spicy chili and pillowy golden cornbread together at last! Chili Cornbread Skillet has the warm and comforting savoriness of chili paired with the sweetness of the Southern-style cornbread for the ultimate in stick-to-your-ribs heartiness. Chili Cornbread Skillet is perfect for keeping you toasty on a winter night or for a summer feast outdoors!

Ingredients

1 pound lean ground beef
1/2 cup onions coarsely chopped
2 cloves garlic minced
1 tablespoon chili powder
salt to taste
black pepper to taste
1/4 teaspoon white pepper
1 (8-ounce) can no-salt-added tomato sauce
1 cup salsa
1 cup corn
1 cup black beans rinsed and drained
1 cup chili beans
1 (8-ounce) package corn muffin mix plus ingredients called for on the package
1/2 cup reduced-fat cheddar cheese shredded

Directions

In an oven-safe skillet over a medium heat, cook the beef until it is browned, about 8-10 minutes.
Drain off any excess fat from the skillet.
Add in the onions, the garlic, the chili powder, the salt, the pepper, and the white pepper and cook until the onions turn soft and translucent, about 3-5 minutes.
Add the tomato sauce, the salsa, the corn, the black beans, and the chili beans to the beef mixture and cook until it is hot and bubbly.
Reduce the heat to medium-low and allow the beef mixture to simmer for about 10 minutes.
Preheat the oven to 375 degrees F.
Make the corn muffin batter according to the package directions.
Add the cheese and stir to combine.
Spoon the cornbread mixture over the top of the beef mixture.
Bake until the cornbread is golden-brown, about 20-25 minutes.
Carefully move the skillet to a wire rack and allow it to cool for 5 minutes.
Serve.