Chili Cornbread Skillet
When the temperatures drop and winter sets in, nothing is more comforting than a warm bowl of chili — until now that is!
Spice up your chili game with this easy and family-friendly take on our white chicken chili recipe, combining chili with one of its favorite side dishes: cornbread. This recipe tops our white chicken chili with a deliciously golden, cornbread crust turning your batch of chili into a wholesome and hearty chili cornbread skillet pie.
For as long as folks have been making chili, they have been baking cornbread to serve alongside it. With its crusty golden exterior and fluffy middle, cornbread adds butter and richness that perfectly balances the heat of a bowl of chili. Baking your cornbread over top of your chili combines two great things in one, reducing the number of pots and pans you need to cook.
And don’t you worry about drying your chili out in the oven. The top layer of cornbread protects your chili and keeps it moist while it cooks.
A chili pie is a perfect way to bulk up a smaller batch of chili or add some variety and new dimension to a recipe you know and love.
Served with your favorite chili toppings like sour cream, green onions, and lime wedges, this recipe will be sure to become a staple in your chili handbook. Just don’t expect to take it away from the dinner table with many leftovers! We have yet to be able to pull that off with our family!
For the Chili Mixture
- 2 Tbsp. olive oil
- 1 bunch of green onions, thinly sliced, greens and whites divided
- 2 garlic cloves, minced
- 1 4 oz. can diced green chilies
- 1 cup Verde Salsa
- 1 cup chicken breast, cooked and shredded
- 1½ tsp. ground cumin
- 1 tsp. smoked paprika
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 poblano pepper, seeded and diced
- 1 15.4 oz. jar Randall Great Northern Beans, drained but not rinsed
- 1 cup sweet corn kernels, canned or fresh frozen
- 1 ½ cups low-sodium chicken stock
For the Cornbread Topping
- ¾ cup of cornbread mix (we used Jiffy)
- ¼ cup of milk
- 1-2 oz. of shredded cheddar cheese
- Sliced jalapeños (optional)
- Optional garnishes: Sour cream, Shredded cheese, Lime wedges, Fresh cilantro
- Preheat the oven to 350 degrees F.
- Heat a large oven safe (we used cast iron) skillet over medium-low heat and add the olive oil. Add the white portions of the green onions and garlic with a pinch of salt. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the diced green chilies, diced poblano pepper, and shredded chicken. Sprinkle in the cumin, paprika, salt and pepper and stir well until the spices are combined with the mixture. Add in the drained white northern beans, corn, salsa, and 1 ½ cups chicken stock. The mixture should be thicker than normal chili, not soupy. Add salt and pepper to taste. Reduce the heat to low while you make the cornbread layer.
- In a large bowl, stir together the cornbread mixture, milk, cheese, and the green portions of the green onions, reserving some for garnish.
- Drop spoonfuls of the cornbread over the chili, using the back of the spoon to spread it over the top to the edges of the pan. (A paper towel edge soaked in olive oil can be run along the edge of the skillet to prevent sticking). Is desired, press jalapeño slices into the top of the mixture for a kick of heat and visual design.
- Bake the skillet for 20 to 25 minutes, or until the cornbread layer is golden. Insert a toothpick into the center of cornbread mixture to see if it comes out clean — then it’s done!
- Allow skillet to cool slightly before topping with any garnishments you may enjoy. Scoop or slice and serve!