Chili Cornbread Skillet

25 mins
Serves 1
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Directions

  1. 1Preheat oven to 400F.
  2. 2In a medium mixing bowl, combine the Jiffy corn muffin mix, milk, and egg.
  3. 3Add honey, half of the shredded cheese, sour cream, cayenne, and salt to the cornbread mixture.
  4. 4Mix well and let the cornbread mixture rest for about 5 minutes.
  5. 5Add leftover chili to an oven-safe skillet.
  6. 6Top the chili with the remaining cheese.
  7. 7Pour the cornbread mixture over the cheese and chili.
  8. 8Bake for 20-25 minutes, or until the cornbread is set and lightly golden.
  9. 9Finish with a little bit of butter.
  10. 10Add your favorite toppings such as cheddar cheese, sour cream, green onions, and fresh or pickled jalapeño.
  11. 11Serve and enjoy.

Ingredients

  • 1 box Jiffy corn muffin mix
  • 0.33 cup milk
  • 1 egg
  • 1 tbsp honey
  • 1 cup freshly shredded cheese
  • 0.25 cup sour cream
  • pinch cayenne
  • salt
  • leftover chili
  • butter
  • cheddar cheese
  • green onions
  • fresh or pickled jalapeño

Equipment

medium mixing bowlspatulaoven-safe skilletoven

Tips

  • You don’t have to wait for leftovers to make this.
  • You can double the cornbread mixture, and add it directly over a fresh batch (just make sure it’s an oven-safe pot or dutch oven).
  • I like to add some honey, cheese, sour cream, cayenne, and a pinch of salt to the cornbread mixture.