At Delish HQ, I'm known for my cornbread skillet dinners. Tamale Pie was my introduction into the wonderful world of Jiffy; and this BBQ chicken cornbread duo proved the semi-homemade skillet formula was not just a one hit wonder. Now we're heading into football season (and therefore chili time), and the most logical thing to do is to make chili cornbread skillet.
Think about it. Chili is best served with a side of cornbread. You usually dunk your square into the bowl anyways, so why not combine the two? Pouring a pot of saucy beef and beans onto a bed of the sweet, fluffy bread makes sense. So does topping it with a lot cheddar.
As always, you can use a homemade cornbread batter as your base, but make sure it's a thin layer. It plays the role of a crust here. Same goes for the chili—if yours is award-winning, please substitute it here. I do, however, proudly stand by (and recommend) this tried-and-true recipe. Just sayin'.
GET THE RECIPE HERE
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