Chili Cornbread Skillet
Prep Time: 15 Mins / Cook Time: 20 Mins / Serves: 4-6
Looking for an easy, delicious way to transform leftovers into a cozy meal? This Chili Cornbread Skillet is the perfect solution! Whether you're using up leftover chili or whipping up a fresh batch just for this dish, it’s a warm, comforting dinner that’s hard to resist. Simply layer your favorite chili in a skillet, top with cornbread mix, and bake until golden and bubbly. Finish it off with all the best chili toppings—think shredded cheese, sour cream, jalapeños, and green onions—and you've got a crowd-pleasing, one-pan wonder that's sure to satisfy. We recommend using a cast-iron pan for an easy transfer to the oven and also the perfect depth for the bake. It's also super simple to scale the recipe up or down, depending on how many mouths you have to feed! This one is a holiday favorite in our family.
Ingredients
- About 1 lb. leftover Cookwell Chili
- 1 box of Jiffy Corn Muffin Mix (8.5 oz)
- 1 egg
- 1/3 cup milk
- Toppings: butter, shredded cheese, jalapeños, green onion, sour cream
Directions
- Preheat the oven to 400F.
- Spread the leftover chili in the bottom of a cast-iron skillet, or another oven-safe dish. (If you don't have the chili made yet, cook according to package instructions on the Cookwell Two-Step Chili Mix.)
- Make the cornbread mix according to package instructions. We like to use the Jiffy brand, which requires combining 1 egg and 1/3 cup milk with the cornbread mix.
- Spread a generous layer of cornbread mix over the chili in the skillet.
- Bake for 20-25 mins, until the cornbread is golden and set.
- Add a sliver of butter and top with your favorite chili toppings!