Chili Cornbread Skillet
In case it seems to be otherwise these days, I promise this is still a bread blog. Though I posted about spent grain rolls two weeks ago I feel like it has been forever since I shared a loaf of bread. Really it has been just under a month but it has actually been a bit longer since I baked a loaf. I’m excited that this coming weekend I’ll be able to get back to bread baking.
After moving we had weddings and other family gatherings to attend and I was sick for about a week. I like to make bread over the weekend and so Labor Day weekend would have been perfect, but after baking tons of pizza I didn’t feel like doing much of anything else. But, good news! Yesterday evening I stepped outside and promptly declared it to be fall. It was a perfect evening and left me feeling inspired about what I can cook and bake in the coming months.
I made this chili cornbread skillet during our unseasonably cool summer but it would make for a perfect fall meal. Growing up my dad made something similar which we called tamale pie (it was baked in a taller dish). Chili and cornbread are a great pairing so why bother dirtying two dishes?
I love the way the cornbread batter falls into the spaces in the chili so you get it spread throughout. If I were to make this again I might consider slightly scaling down the cornbread recipe. As you can see from the picture above there was a larger cornbread to chili ratio than we were expecting. But that didn’t stop it from being a hearty and delicious meal. The perfect thing to make for a football tailgate or to warm up with after apple picking!
- 1 Tablespoon olive oil
- 2 cloves garlic
- 1 small onion
- 1 jalapeño
- ¼ cup tomato paste
- 1 (15 oz.) can roasted tomatoes
- 3 (15 oz.) cans beans (kidney, pinto, black)
- 1 Tablespoon chili powder
- ½ teaspoon cumin
- ½ teaspoon oregano
- 1 teaspoon salt
- 1 cup shredded cheddar
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 4 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- ¼ cup vegetable oil
- Dice the onion and mince the garlic. Slice the jalapeño lengthwise, scrape out the seeds, and then dice the pepper. Add the olive oil, onion, garlic, and jalapeño to a large, oven safe skillet.
- Sauté over medium heat for five minutes, or until the onions are soft and translucent.
- Drain the beans in a colander and rinse them briefly with cool water. Add the tomato paste, diced tomatoes, and rinsed beans to the skillet. Stir to combine. If the mixture too thick to stir, add ¼ to ½ cup of water.
- Add the chili powder, cumin, oregano, and salt to the skillet. Stir to combine and then allow the mixture to heat through. Taste the chili and adjust the seasonings if needed (for extra heat, add a pinch of cayenne pepper).
- Preheat the oven to 425 F.
- In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until very well combined. In a separate bowl or large measuring cup, whisk together the milk, egg, and oil.
- Pour the milk mixture into the bowl of dry ingredients and stir just until everything is moistened.
- Make sure the chili is spread evenly in the skillet and then sprinkle the cheddar cheese over top.
- Carefully pour the cornbread batter over the chili and cheese, and spread it around until everything is evenly covered.
- Transfer the skillet to the fully preheated oven and bake for 25 minutes, or until the cornbread is golden brown on the surface. Divide the skillet into 8 portions (cut into wedges) and then serve.