@reneelee2006: Skillet Cornbread Chili Pie Ingredients • 1 tablespoon olive oil • ½ yellow onion, chopped • 2 teaspoons minced garlic • 2 pounds lean ground beef • 2 packets chili seasoning • 1 (14.5-ounce) can diced tomatoes • 3 tablespoons tomato paste • 1 (14.5-ounce) can low-sodium chicken broth • 1 can corn, drained • 1 can kidney beans, drained and rinsed Cornbread topping • 2 (8.5-ounce) boxes Jiffy corn muffin mix • 2 eggs • ⅔ cup milk • 1 cup shredded cheddar cheese Directions 1. Preheat oven to 375°F. 2. Heat olive oil in a deep, 12-inch oven-safe skillet over medium-high heat. Add onion and cook for 1–2 minutes. Add garlic and cook another minute. 3. Add ground beef and cook until browned. Drain excess grease. 4. Stir in chili seasoning, diced tomatoes, tomato paste, chicken broth, corn, and kidney beans. Simmer over medium heat for 5 minutes. 5. In a bowl, stir together both boxes of Jiffy, 2 eggs, and ⅔ cup milk until just combined. Fold in the shredded cheddar cheese. 6. Spread the cornbread batter evenly over the chili. I used all the batter, which made a thick cornbread layer. If you prefer a thinner topping, don’t use all the batter—you can bake the extra separately as muffins using the package directions. 7. Bake uncovered for approximately 35–45 minutes, checking after 25 minutes. A thinner topping may finish sooner. If the top starts getting too brown, loosely tent with foil, leaving space so it doesn’t touch the cornbread. Bake until a toothpick inserted into the center of the cornbread comes out clean. 8. Let rest for 5 minutes before serving. Top with sour cream or extra cheese if desired. Note: I forgot to mix the shredded cheese into the cornbread, so I sprinkled it over the batter before baking. It still turned out good, but you can mix yours right into the batter! #chiliandcornbread #comfortfood #chili #EasyRecipe #fallrecipes

ReneeLee2006

Open In TikTok:

Region: US

Tuesday 06 October 2026 22:10:45 GMT