Description
A hearty skillet meal featuring seasoned ground beef, beans, vegetables, and a golden cornbread topping with melted cheddar.
Ingredients
Cooking spray
Lean ground beef
Diced yellow onion
Diced bell pepper
Diced jalapeno
Minced garlic
Chili powder
Ground cumin
Dried oregano
Fine salt
Black pepper
Tomato sauce
Fire roasted diced tomatoes
Pinto or black beans
Tomato paste
Frozen corn
Yellow cornmeal
All purpose flour
Brown sugar
Baking powder
Baking soda
Fine salt
Milk
Egg
Avocado oil
White vinegar
Shredded cheese such as Cabot Sharp Cheddar or Tillamook Sharp Cheddar
Optional toppings sour cream such as Daisy Sour Cream or Organic Valley Sour Cream fresh cilantro diced avocado sliced jalapeno lime wedges
Instructions
1. Preheat the oven to 400℉.
2. Heat a large oven safe skillet coated with cooking spray over medium high heat then add the ground beef onion bell pepper jalapeno and garlic cooking until beef is browned and vegetables are soft while stirring.
3. Stir in chili powder cumin oregano salt and pepper until well combined.
4. Add tomato sauce fire roasted tomatoes beans tomato paste and frozen corn then stir and bring just under a boil.
5. Lower heat cover and simmer a short time then uncover and cook a bit longer to thicken.
6. Mix cornmeal flour brown sugar baking powder baking soda and salt in a bowl then add milk egg avocado oil and vinegar stirring until smooth.
7. Spoon the batter over the chili in several mounds and top with jalapeno slices if desired.
8. Bake until cornbread begins to set then sprinkle cheese over the top and continue baking until fully cooked.
9. Let the skillet rest briefly before serving with optional toppings.
Notes
Use pinto or black beans for a creamy texture.
A flax egg can replace the egg in the cornbread if needed.
Allow the dish to rest so the cornbread sets properly before scooping.
Store leftovers in airtight containers and reheat gently to maintain texture.
- Prep Time: 10 mins
- Cook Time: 38 mins
- Category: Dinner
- Method: Skillet
- Cuisine: American