Chili Cornbread Pot Pie Skillet

Chili Cornbread Pot Pie Skillet


 This Chili Cornbread Skillet fit the bill perfectly. Super easy to make and only cost you little time. If you really tried after a whole day work, I think you need to cook something super delicious and comforting so that you wouldn’t break down by day four and order a pizza. Chili is one of my favorite things to cook and I also love cornbread so here we have the two together. And you will never find a better casserole than Cornbread Chili Pie. If you like Chili and Cornbread, just try this one pan food. If you like me and you are always looking for delicious new recipes, just try this one.

Cast Iron Skillet Potato-Bacon Hash


1 1/2 pounds of ground beef
2 cans tomato sauce
1 can diced tomato with green chiles
1 can kidney or pinto beans(rinsed and drained)
1 yellow onion (finely chopped)
4 cloves garlic, minced
2 tablespoons extra-virgin olive oil
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon oregano
Kosher salt and freshly ground pepper
Cornbread Topping:
2 packages cornbread mix
1 cup cheddar cheese, grated,
2 Eggs
2/3 cup milk
1 can creamed corn


  1. Preheat oven to 400 ℉. Cover a large cast iron skillet with olive oil and heat up to medium-high heat. Then put in to the finely chopped onion and sauté for about 5 minutes until softened and translucent. Stir in garlic and cook for another 2 minutes until it smells good.
  2. Add beef to onion and garlic mixture and cook for about 9 minutes until browned. Then season with chili powder, cumin, oregano, salt and pepper. Then add tomato sauce, diced tomatoes and all beans and stir until it is mixed.
  3. Reduce heat to medium-low, cover the pan and simmer for about 15 minutes. Stir occasionally and season if needed. In a large bowl, whisk cornbread and mixeggs and milk together. Once combined, fold in creamed corn and cheddar cheese.
  4. Pour cornbread into a cast iron skillet, top of the chili made before, and spread into an even layer.
  5. Transfer the pan in the preheat oven and bake cornbread for about 25 minutes until cooked through and chili mixture bubbling..
  6. Remove the pan from the oven and coolfor few minutes then serve it.


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Once it baked well, you can cut into 8 wedges or just scoop some out. Anyway, this is the best one I’ve ever tasted. And I really hope you make this comfort food in your kitchen!  This Chili and Cornbread Skillet is the perfect comforted meal for a cool fall evening, and the best part is that it all cooks in one pan! As for spice, I use 2 tablespoons of chili powder. It really isn’t too spicy and only adds great flavor. This one pan food is especially delicious and I can assure you that once you taste it, you will fall in love with it. This cast iron cooking recipe is ridiculously good and you can carry the skillet right to the table and serve family style. Hope you will like it !

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