CHILI & CORNBREAD SKILLET
This recipe came from my sweet former MIL many years ago. It was originally "Mexican Cornbread" that included meat, peppers, onion, sharp cheddar cheese, salt and pepper with a cornbread base and topping. I've always loved cornbread with my chili so I've tweaked this recipe over the years and added beans, tomatoes and...
Provided by Diane Atherton
Categories Casseroles
Time 1h5m
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 350 degrees. Grease a deep heavy duty 10-inch skillet.
- 2. Over medium heat, brown beef; drain off any grease. Add onions, pepper, garlic, beans, tomatoes, and seasonings. Let simmer until onions and peppers are tender. Cheese will be added later when you layer this dish.
- 3. Meanwhile prepare cornbread mixture. Whisk all ingredients together. There will be 3 cups or very close to 3 cups. NOTE: Original recipe calls for "yellow" cornmeal. I've made it with yellow cornmeal as well and I like it with either. Also, I've made this without the oil and liked it but I do like it better using the oil. Hard to go wrong with this pie!
- 4. Pour a layer of cornbread mixture into prepared skillet, using about 1/2 of the mixture. Then layer meat mixture. Add cheese layer and then top with remaining cornbread mixture. NOTE: Original recipe calls for sharp cheddar cheese. I've used different cheeses in this dish over the years and have been please with cheeses like Coby Jack, Pepper Jack and Cheddar or a combination of these cheeses.
- 5. Bake for 45 minutes.
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