Chili Cornbread Skillet
Chili Cornbread Skillet might be a good recipe to expand your main course repertoire. One serving contains 549 calories, 24g of protein, and 17g of fat. This recipe serves 8 and costs 98 cents per serving. It is a good option if you're following a lacto ovo vegetarian diet. 6260 people have tried and liked this recipe. A mixture of tomato paste, milk, jalapeno, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Budget Bytes. Plenty of people really liked this Southern dish. It will be a hit at your The Super Bowl event. From preparation to the plate, this recipe takes approximately 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is tremendous. If you like this recipe, take a look at these similar recipes: 3 Bean Turkey Chili with Skillet Cornbread, Spicy ‘n Sweet Turkey Pinto Bean Chili with Skillet Cornbread, and 8th Annual Chili Contest: Entry #4 – Chili Braised Beef with Cornbread Dumplings.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
4 tsp baking powder $0.12
1 cup shredded cheddar $0.90
1 Tbsp chili powder*** $0.30
1 cup yellow cornmeal $0.24
½ tsp cumin $0.05
1 large egg $0.17
1 (15 oz.) can fire roasted tomatoes $1.39
1 cup all-purpose flour $0.14
2 cloves garlic $0.16
1 jalapeño (optional) $0.17
1 cup milk $0.62
1 Tbsp olive oil $0.16
1 small onion $0.46
½ tsp oregano $0.05
3 (15 oz.) cans beans (kidney, pinto, black) $2.67
½ tsp salt $0.02
1 tsp salt $0.05
¼ cup sugar $0.04
¼ cup tomato paste $0.27
¼ cup vegetable oil $0.21
Equipment:
frying pan
oven
colander
measuring cup
whisk
bowl
Cooking instruction summary:
Dice the onion and mince the garlic. Slice the jalapeo lengthwise, scrape out the seeds, and then dice the pepper. Add the olive oil, onion, garlic, and jalapeo to a large, oven safe skillet. Saut over medium heat for five minutes, or until the onions are soft and translucent.Drain the beans in a colander and rinse them briefly with cool water. Add the tomato paste, diced tomatoes, and rinsed beans to the skillet. Stir to combine. If the mixture too thick to stir, add to cup of water.Add the chili powder, cumin, oregano, and salt to the skillet. Stir to combine and then allow the mixture to heat through. Taste the chili and adjust the seasonings if needed (for extra heat, add a pinch of cayenne pepper).Preheat the oven to 425 degrees. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until very well combined. In a separate bowl or large measuring cup, whisk together the milk, egg, and oil. Pour the milk mixture into the bowl of dry ingredients and stir just until everything is moistened.Make sure the chili is spread evenly in the skillet and then sprinkle the cheddar cheese over top. Carefully pour the cornbread batter over the chili and cheese, and spread it around until everything is evenly covered.Transfer the skillet to the fully preheated oven and bake for 25 minutes, or until the cornbread is golden brown on the surface. Divide the skillet into 8 portions (cut into wedges) and then serve.
Step by step:
1. Dice the onion and mince the garlic. Slice the jalapeo lengthwise, scrape out the seeds, and then dice the pepper.
2. Add the olive oil, onion, garlic, and jalapeo to a large, oven safe skillet. Saut over medium heat for five minutes, or until the onions are soft and translucent.
3. Drain the beans in a colander and rinse them briefly with cool water.
4. Add the tomato paste, diced tomatoes, and rinsed beans to the skillet. Stir to combine. If the mixture too thick to stir, add to cup of water.
5. Add the chili powder, cumin, oregano, and salt to the skillet. Stir to combine and then allow the mixture to heat through. Taste the chili and adjust the seasonings if needed (for extra heat, add a pinch of cayenne pepper).Preheat the oven to 425 degrees. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until very well combined. In a separate bowl or large measuring cup, whisk together the milk, egg, and oil.
6. Pour the milk mixture into the bowl of dry ingredients and stir just until everything is moistened.Make sure the chili is spread evenly in the skillet and then sprinkle the cheddar cheese over top. Carefully pour the cornbread batter over the chili and cheese, and spread it around until everything is evenly covered.
7. Transfer the skillet to the fully preheated oven and bake for 25 minutes, or until the cornbread is golden brown on the surface. Divide the skillet into 8 portions (cut into wedges) and then serve.
Nutrition Information:
covered percent of daily need
