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Cheesy Chili Cornbread Skillet Casserole with Jalapenos

Cheesy chili cornbread skillet casserole layers thick beef-and-bean chili with a tender cornmeal topping, sharp cheddar, and jalapenos. Bake it in a 12-inch oven-safe skillet until golden, then rest before serving.
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Prep Time 20 minutes
Cook Time 38 minutes
Resting 10 minutes
Total Time 1 hour 8 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the chili
  • 1 tbsp neutral oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion small, finely chopped
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1.25 tsp kosher salt divided
  • 0.25 tsp black pepper
  • 1 can (14.5 oz) diced tomatoes drained
  • 1 can (8 oz) tomato sauce
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 cup corn kernels thawed if frozen
For the cornbread topping
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 cup whole milk
  • 1 egg large
  • 4 tbsp unsalted butter melted and cooled slightly
  • 1.5 cups sharp cheddar shredded, divided
  • 1 jalapeno seeded and finely chopped

Equipment

  • 1 12-inch oven-safe skillet

Method
 

Cook the chili
  1. Position a rack in the center of the oven.
  2. Preheat the oven to 400°F.
  3. Heat the oil in a 12-inch oven-safe skillet over medium-high heat, then add the ground beef and onion; cook, breaking up the beef, until browned and it reaches 160°F, about 6–8 minutes.
  4. Stir in the garlic, chili powder, cumin, 3/4 teaspoon of the salt, and black pepper; cook for 30 seconds.
  5. Stir in the tomatoes, tomato sauce, beans, and corn and bring to a simmer.
  6. Reduce the heat to medium-low and cook, stirring occasionally, until thickened and no longer watery, 6–8 minutes.
Make and bake the cornbread topping
  1. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and the remaining 1/2 teaspoon salt.
  2. In a separate bowl, whisk together the milk, egg, and melted butter.
  3. Pour the wet mixture into the dry ingredients and stir just until combined.
  4. Fold in 1 cup of the cheddar and the jalapeno.
  5. Spoon the batter over the chili and spread gently into an even layer.
  6. Sprinkle with the remaining 1/2 cup cheddar.
  7. Bake until the cornbread is golden and a toothpick inserted in its center comes out with a few moist crumbs, 20–25 minutes.
  8. Let the skillet rest for 10 minutes before serving.

Notes

For a tender topping, stir the batter just until combined. Refrigerate leftovers for 3–4 days; freeze for up to 2 months. For a gluten-free option, use a 1:1 gluten-free flour blend in place of the all-purpose flour.