Beef Chili Cornbread Skillet

Name: Beef Chili Cornbread Skillet
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Ground beef chili; 4 slices Jiffy or equivalent cornbread mix; 1.5 cups Sharp cheddar cheese; 1 cup Cast iron skillet; 1 tsp Kosher salt

Slow-simmered chili topped with cornbread batter, baked golden.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 15m
Cook: 40m
Serves: 4
Level: Medium

Ingredients

4servings

Ground beef chili1 lb
Jiffy or equivalent cornbread mix4 slices
Sharp cheddar cheese1 ½ cups
Cast iron skillet1 cup
Kosher salt1 tsp

Instructions

1
Pour & serve
Pour the hot, fully prepared beef chili into the bottom of a preheated cast iron skillet.
2
Layer & build
Gently pour an even layer of the wet cornbread batter directly over the chili, completely sealing the top.
3
Bake through
Bake at 400°F until the cornbread rises, turns golden brown, and bakes through, absorbing the chili fat at the interface.

Cook it safe

160°F / 71°C — Ground beef, pork, veal, and lamb, measured in the center of the thickest part.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 812
Fat: 29g
Carbs: 107g
Protein: 31g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 4 of 5 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Cast iron skillet

Cast iron stores enough heat to keep searing when cold food hits it, which is what produces the crust.

Also useful here

Instant-read meat thermometer — This recipe has a target internal temperature, and color is not a reliable way to read it.

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