What’s more comforting than chili and cornbread? Maybe a skillet bake featuring both?? We’re not sure – we’re just over here shoveling this onto our plates.
- Preparation: 10 min
- Cooking: 50 min
- Ready in: 1 h 25 min
- Heat a large cast iron skillet over medium-high heat. Add meat, and cook, crumbling and stirring, until browned.
- Add onion and saute until translucent. Add seasoning packet, beans, and tomato paste, stirring until well combined. Add in tomatoes and water. Simmer 10 minutes, stirring occasionally.
- Meanwhile, Preheat oven to 400 and prepare 1 batch of cornbread batter to package directions.
- When ready, pour batter onto chili and smoothe over with a spoon. Bake for 20-25 minutes or until a toothpick placed in the center of the cornbread comes out clean.