Chili Cornbread Skillet Food

VEGGIE CHILI CORNBREAD SKILLET

Steps:

• For the chili: Heat the oil in a 12-inch cast-iron skillet over medium heat. Add the garlic and onion and cook until softened, 2 to 3 minutes. Add the butternut squash and peppers and cook for about 5 minutes more. Stir in the chili powder, salt, oregano, cumin and black pepper to taste. Cook until the spices are aromatic, 2 to 3 minutes more. Pour in the salsa, black and pinto beans and tomatoes, scraping up any browned bits on the bottom of the skillet. Add the vegetable stock and bring to a simmer. Reduce the heat to low and simmer until the vegetables are tender, 30 to 45 minutes.
• Preheat the oven to 425 degrees F.
• For the cornbread: Meanwhile, in a large bowl, whisk to combine the cornmeal, flour, sugar, baking powder and salt. Make a well in the center of the dry mixture and add the melted butter, egg and buttermilk. Whisk to combine, taking care not to overmix. Use a rubber spatula to scrape the sides of the bowl to ensure that all the ingredients are incorporated.
• Use a tablespoon or ice cream scoop to dollop the cornbread mixture over the top of the chili in the skillet. Place the skillet in the oven and bake until the cornbread is golden brown on top, 25 to 30 minutes.

ONE-SKILLET HEARTY CHILI AND CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
• Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
• While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
• Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.

CORNBREAD-CHILI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
• In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

CHILI CORNBREAD SKILLET RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Make the chili: Heat the olive oil in a 4-quart cast iron skillet over medium-high heat. Add the onion and cook for 3-4 minutes, or until soft and browned. Add the garlic and jalapeño, and sauté for another minute, until fragrant.
• Add the ground beef and cook for 5-7 minutes, until cooked through and browned. If there is a large amount of excess oil, spoon out of the skillet and discard.
• Stir in the tomato paste, diced tomatoes, kidney beans, chili powder, cumin, cinnamon, oregano, salt, and water, and bring to a simmer. Simmer for 10 minutes.
• Meanwhile, make the cornbread batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
• In a liquid measuring cup or medium bowl, whisk together the milk, eggs, and vegetable oil.
• While whisking continuously, slowly pour the wet ingredients into the dry ingredients and stir just until everything is moistened.
• Remove the chili from the heat and sprinkle the shredded cheese evenly across the surface.
• Pour the cornbread batter over the chili and cheese, and spread evenly all the way to the edges of the pan.
• Bake for 25 minutes, or until the cornbread is golden brown on top. Remove from the oven and let rest for a few minutes before serving.
• Scoop the chili and cornbread into bowls and garnish with cilantro.
• Enjoy!

EASY CHILI CORNBREAD BAKE

Steps:

• Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter.
• Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.

CORNBREAD-TOPPED SKILLET CHILI

Steps:

• In a large oven-proof skillet (12 inches like this one) over medium heat, heat the oil for 1 minute. Add the ground turkey, onion, peppers, jalapeño, and garlic. Sauté until browned and cooked through, breaking up with a spoon as you go- about 10 minutes. Stir in the rest of the chili ingredients, then reduce to medium-low heat. Cover and allow to simmer for 15 minutes.
• Meanwhile, preheat the oven to 375°F (191°C).
• Also meanwhile, whisk all of the cornbread ingredients together in a large bowl including the optional corn. Remove the chili from heat and spread the cornbread batter on top.
• Bake for 30 minutes or until the cornbread is golden on top and cooked through. Serve warm. We enjoy each serving with shredded cheddar cheese on top.

CHILI CORNBREAD SKILLET PIE

Steps:

• Heat a large skillet.
• Brown ground beef.
• Add garlic, onion, green pepper, chili powder and cumin.
• Add tomato sauce and chili beans.
• Cook for 10 minutes and top with cornmeal topping.
• Preheat oven to 350 degrees F.
• For the topping------------.
• Combine cornmeal, sugar and salt in a saucepan.
• Pour reserved corn liquid into a measuring cup and add enough water to make 2 3/4 Cups.
• Whisk liquid into cornmeal.
• Add corn.
• Stir over medium high heat until mixture is thick and starts to boil, about 10 minutes.
• Let cool for 15 minutes and mix in eggs.
• Spread on top of chili and bake for 40 minutes.

SKILLET CHILI PIE WITH CORNBREAD TOPPING

Steps:

• To make the chili: cook onion, garlic and green pepper with the ground beef in a large oven-proof skillet over medium heat until meat is browned and crumbly; drain VERY well.
• Add in all remaining ingredients (except the topping ingredients); mix well and bring to a boil.
• Cover and reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
• Remove the skillet with the ground beef mixture from heat; set aside.
• To make the corn bread topping: combine dry ingredients in a bowl.
• In another small bowl, combine the egg white and buttermilk; add to the dry ingredients, stirring until moistened.
• Spoon evenly over the gound beef mixture in the skillet.
• Set oven to 400 degrees.
• Bake for about 13-14 minutes, or until a toothpick inserted in the middle comes out clean.
• Delicious!

CHILI CORNBREAD SKILLET PIE

Steps:

• Preheat oven to 425 and grease a large skillet. In your skillet stir together beans, tomato sauce, and taco seasoning.
• In a medium bowl whisk together Bisquick, corn meal, sugar, salt, and chili powder. Add milk and eggs and mix well. Pour batter on top of chili in the skillet.
• Place a sheet of foil on your oven rack (just in case for spills - I didn't have any but better safe than sorry!) and place the skillet in the middle of the rack on top of the foil. Bake for 20-25 minutes until cornbread is baked through and golden brown on top. Serve immediately.

CHILI PIE WITH CORNBREAD CRUST

Steps:

• Preheat oven to 400°F.
• In oven-safe 12-inch skillet, heat 1 tablespoon oil on medium. Add beef; cook 3 minutes or until browned, breaking up meat. With slotted spoon, transfer beef to bowl; discard excess fat. To same skillet, add onion and peppers; cook 7 minutes, stirring. Add garlic, chili powder and chipotle chile. Cook 2 minutes, stirring. Return beef to skillet. Stir in tomatoes, beans and 1/2 teaspoon salt. Cook 3 minutes or until mixture is hot. Remove from heat.
• Meanwhile, whisk cornmeal, flour, baking powder and 1/4 teaspoon salt. In separate bowl, whisk egg, milk and remaining 3 tablespoons oil; add to cornmeal, stirring to combine. Fold half of serrano chiles into batter. Pour over beef mixture, spreading to cover. Dot top with remaining serranos.
• Transfer skillet to oven. Bake 25 minutes or until toothpick inserted into topping comes out clean. Let stand 10 minutes. Garnish with cilantro.

SKILLET CORNBREAD CHILI PIE

Steps:

• Preheat oven to 400 degrees.
• Heat a large, deep, 10 inch skillet over medium-high heat.
• Once hot, add the oil and then add the yellow onion, diced bell pepper, and garlic to the skillet. Sauté for 3-4 minutes until fragrant and the veggies start to become tender.
• Add the ground turkey to the skillet and brown, breaking it up as it cooks.
• Once the turkey is brown, add the the green chilies, dried oregano, paprika, cumin, and chili powder. Sauté for another minute until the spies are fragrant.
• Next, add the crushed tomatoes and kidney beans and stir until well combined. Let the chili simmer on low for 5 minutes and then remove from the heat.
• Add the cornmeal, gluten free flour, baking powder, and salt to a mixing bowl and whisk together until well combined. To another mixing bowl, add the melted butter, honey, buttermilk, and large egg. Whisk together until well combined. Pour the wet ingredients into the dry and gently stir together until well combined.
• Pour the cornbread batter over the chili and spread out into an even layer in the skillet.
• Place the skillet into a preheated oven and bake for 25-30 minutes at 400 degrees until the cornbread is cooked through and golden and the filling is bubbling around the edges. Let the cornbread pie rest for 10 minutes before serving with your favorite toppings.

CORNBREAD TOPPED CAST-IRON SKILLET CHILI

Steps:

• Heat the oil in 12-inch cast-iron skillet over high heat until very hot. Sprinkle the beef with salt and pepper and toss with 1 tablespoon of the flour and 1 tablespoon of the cornmeal. Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes.
• Reduce heat to medium. Add the onion and garlic and cook, stirring often, until onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the chicken stock, tomatoes, beans and 1 tablespoon of the sugar and bring to simmer. Cook until the meat becomes tender and the sauce has thickened, about 30 minutes. If the liquid reduces to less than three-quarters of the way up the sides of the meat, stir in a little water.
• Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the remaining 3/4 cup cornmeal, 3/4 cup flour, 3 tablespoons sugar, baking soda and 1 teaspoon salt together in a medium bowl. Whisk the sour cream, milk and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar cheese. Drop oval-shaped spoonfuls of batter on top of the chili, leaving space in between. The batter will not completely cover the chili.
• Bake until the cornbread is golden brown and springs back when touched, and the chili is hot and bubbly, about 17 minutes. Remove the skillet from the oven and serve with more sour cream.