Chili Cheese Cornbread Skillet Pie

• 1 1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup shredded cheddar cheese
• 1 cup canned corn, drained
• 1 cup buttermilk
• 1/4 cup melted butter
• 1 egg
• 1 1/2 cups prepared chili (store-bought or homemade)
• 1/2 cup diced red onion
• Optional: 2 tablespoons chopped fresh cilantro for garnish

Steps

1. 1 Preheat oven to 400°F. Grease a 10-inch cast iron skillet.
2. 2 In a large bowl, mix cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. 3 Stir in cheese and corn.
4. 4 In another bowl, whisk together buttermilk, melted butter, and egg. Add to dry ingredients and mix until just combined.
5. 5 Pour half of the cornbread batter into the skillet.
6. 6 Spread chili evenly over the batter. Sprinkle with diced red onion.
7. 7 Dollop remaining cornbread batter over the chili.
8. 8 Bake for 25-30 minutes, or until golden and a toothpick inserted comes out clean.
9. 9 Optional: Garnish with cilantro before serving.

Equipment

• 10-inch cast iron skillet
• Mixing bowls
• Whisk

Variations

• Add crumbled cooked bacon or diced jalapeños for extra flavor.
• Use ground turkey or plant-based meat for a different twist on chili.

Substitutions

• Substitute buttermilk with yogurt for a tangy alternative.
• Replace cheddar with pepper jack cheese for added spice.

Pairings

• A cold beer complements the hearty flavors.
• Cornbread pairs beautifully with a glass of Zinfandel.

Nutrition

Tips

• For a smoky flavor, add a pinch of smoked paprika to the cornbread batter.
• If you don’t have buttermilk, use 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let sit for 5 minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven.

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• Serve with a side of creamy coleslaw for a tangy contrast.

FAQ