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Mesquite Chili Cornbread Bake

Mesquite Chili and Cornbread Bake

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.


  • For:
  • 6
  • Preparation: 10 min
  • Cooking: 50 min
  • Ready in: 1 h 25 min


  1. Heat a large cast iron skillet over medium-high heat. Add meat, and cook, crumbling and stirring, until browned.
  2. 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.
  3. Meanwhile, Preheat oven to 400 and prepare 1 batch of cornbread batter to package directions.
  4. 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.

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