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