Chili Cornbread Skillet
Ingredients
Chili
-
1
Tbsp
cooking oil
-
2
cloves
garlic
-
1
medium
yellow onion
-
1
medium
jalapeño (optional)
-
1
15oz. can
fire roasted diced tomatoes
-
1
6oz. can
tomato paste
-
3
15oz. cans
beans (kidney, pinto, black)
-
1
Tbsp
chili powder
-
1
tsp
ground cumin
-
½
tsp
dried oregano
-
1
tsp
salt
-
1
cup
water
-
1
cup
shredded cheddar cheese
Cornbread
-
1
cup
yellow cornmeal
-
1
cup
all-purpose flour
-
¼
cup
sugar
-
4
tsp
baking powder
-
½
tsp
salt
-
1
cup
milk
-
1
large
egg
-
¼
cup
cooking oil
Instructions
- Dice the onion and mince the garlic. Slice and dice the jalapeño.
- Heat cooking oil in a large skillet and sauté onion, garlic, and jalapeño until soft.
- Drain the beans and add them to the skillet along with tomato paste, diced tomatoes, chili powder, cumin, oregano, salt, and water. Stir to combine and let simmer.
- Preheat the oven to 425ºF.
- In a bowl, mix cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, and oil, then combine with the dry ingredients until moistened.
- Sprinkle cheddar cheese over the chili, then pour cornbread batter on top and spread evenly.
- Bake in the preheated oven for about 25 minutes until the cornbread is golden brown.
- Serve by scooping out the cornbread and chili together.
Nutrition Facts (estimated)
Servings
6
Calories
696
Total fat
22.33g
Total carbohydrates
96.87g
Total protein
27.85g
Sodium
1793.65mg
Cholesterol
0mg
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