Chili Cornbread Skillet
By Lauren Miyashiro
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
1
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Jump to recipeThis sweet-savory skillet is the perfect weeknight comfort food.
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Ingredients
- 1 box JIFFY corn muffin mix
- 1 egg
- 1/2 cup sour cream
- 1/2 cup creamed corn
- 1 Tbsp. extra-virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb. ground beef
- 1 Tbsp. cumin
- 1 Tbsp. paprika
- kosher salt
- Freshly ground black pepper
- 1 15-oz can fire-roasted tomatoes
- 1 8-oz can tomato sauce
- 1 15-oz kidney beans, drained
- 1 cup shredded Cheddar
- 2 scallions, thinly sliced
- Sour cream, for serving (optional)
Directions
- Step 1Preheat oven to 400 degrees F.Prepare cornbread base. In a medium bowl, combine corn muffin mix, sour cream, creamed corn and egg. Whisk until evenly combined. Pour into a large cast iron skillet and bake for 20 minutes, or until golden brown on top. Let cool slightly in pan.
- Step 2Meanwhile, make chili. Heat olive oil in a large skillet over medium heat. Add onion and sauté until beginning to soften. Add garlic and cook until fragrant, about 30 seconds. Stir in beef and sauté until cooked through. Remove pan from heat, drain the fat from the meat and clean out the pan.
- Step 3Return the meat mixture back to the pan over medium heat and stir in spices. Season to taste with salt and pepper. Add the tomatoes, tomato sauce and kidney beans. Stir to evenly combine and bring to simmer. Cook over low heat for 5-10 minutes, until the flavors are developed.
- Step 4Poke entire surface of cornbread with a fork. Spoon chili over the cornbread to make an even layer. Top with shredded cheese. Bake until the cheese is melted, about 20 minutes. Broil until cheese begins to brown, about 2 minutes, if desired.
- Step 5Garnish with scallions and serve warm with sour cream.
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