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Skillet Chili Cornbread Casserole

Course Main Course
Cuisine American
Keyword chili cornbread casserole, easy homemade chili, fall comfort foods, skillet chili, skillet chili cornbread, sweet cornbread
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 people
Author Haylie


Easy Homemade Chili

  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground beef or ground turkey
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp Salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/2 tsp ground black pepper
  • 2 tbsp olive oil
  • 2 14 oz. cans of light kidney beans (do not drain!)
  • 2 14 oz. cans of dark kidney beans (do not drain!)
  • 2 cans chili beans (do not drain)
  • 1 can stewed tomatoes
  • 1 can diced tomatoes

Cornbread Layer

  • 2 (8.5 oz) packages of Sylvia's Golden Sweet Cornbread Mix
  • 2/3 cup whole milk
  • 2 slightly beaten eggs


  • 10 inch cast iron skillet
  • garnishes: jalapeno, sour cream, cilantro, chives, cheese, etc


Chili Layer

  1. Add olive oil to a large pot and cook onion and garlic until fragrant and translucent (2-3 minutes).

  2. Add ground beef and mix in well. Cook until done. Add in seasonings and mix well. 

  3. Add in cans of beans and tomatoes - make sure NOT to drain any of the liquid from the can - this is very important in making sure your chili doesn't turn out dry. 

  4. Cook on the stovetop high for 45 minutes to 1 hour. Taste and add more seasoning if needed.

  5. Preheat the oven to 400 degrees. Add about 6 cups of the cooked chili to the 10 inch cast iron skillet - to where it is about ¾ of the way full. 

Cornbread Layer

  1. In a medium size bowl, mix together the two packets of the Sylvia’s Golden Sweet Cornbread Mix along with the ⅔ cup of milk and the 2 slightly beaten eggs. If it’s too dry, add a splash more milk until you get a smooth (but not super liquidy consistency). 

  2. Gently spoon the cornbread mixture right on top of the chili, carefully using the back of the spoon to smooth it out over the entire chili layer. 

  3. Bake at 400 degrees for 35-40 minutes or until you can insert a toothpick into the cornbread layer and it comes out clean. You want to make sure the cornbread layer is fully cooked through! 

  4. Let cool in the skillet for 5 or so minutes and then garnish with your favorite toppings! Enjoy! 

Recipe Notes

For this particular recipe, I used a 10 inch cast iron skillet. 

I did have leftovers from the pot of chili I made. Store those in the fridge and keep for lunches for the next few days - you know that chili leftovers are always the best! 

If you are using another type of cornbread mix, just make sure it is 8.5 oz per package and you follow the instructions on that package.