Chili Cornbread Skillet

Recipe by: The Balanced Company

It’s chili season! Take your chili to the next level by turning it into a Chili Cornbread Skillet – sure to please the entire family. Bonus – it feeds a crowd!

Serves 6

Ingredients – Chili

Chili ingredients

2lbs extra lean ground beef (or ground chicken/turkey)
2 medium onions, chopped
4 garlic cloves, minced
2 tsp cumin
2 tsp dried oregano
1 tsp coriander
2 tsp paprika
1 tsp salt
½ tsp black pepper
½ – 1 tsp chili powder, or to taste
½ – 1 tsp crushed red pepper flakes, or to taste
1 685mL jar of Organico Bello Tomato Basil Organic Pasta Sauce
1 796mL/28oz can of diced tomatoes
150g of mushrooms, sliced
1 bell pepper, diced
1 540mL/ 19 fl oz can of kidney beans, drained and rinsed
1 cup corn kernels, frozen or canned (drained and rinsed if canned)
Sea salt and pepper to taste

Ingredients – Cornbread

Cornbread ingredients

1 ¼ cups buttermilk (or milk)
½ cup brown sugar
2 large eggs
½ cup unsalted butter, melted OR avocado oil
1 pouch Cup4Cup Cornbread Mix
1 cup old cheddar cheese, grated (optional)
Diced jalapenos (optional)

Toppings (optional):
Sour cream
Green onions, chopped
Jalapeno slices, fresh or pickled

Directions – Chili

  1. In a large pot, brown the ground beef over medium heat, breaking it up into smaller pieces. Drain excess fat.
  2. Add the chopped onion, and sauté until translucent for about 5 minutes.
  3. Stir in the minced garlic, cumin, oregano, coriander, paprika, salt, pepper, chili powder and crushed red pepper flakes, and sauté for 30 seconds until fragrant.
  4. Add the jar of Organico Bello Tomato Basil Organic Pasta Sauce, the diced tomatoes and the sliced mushrooms, and stir.
  5. Bring to a boil, then reduce the heat to low and simmer for about 45 minutes, stirring occasionally.
  6. Taste, and adjust seasoning, if needed.
  7. Add the diced bell pepper, kidney beans and corn, stir and cook for an additional 5 minutes.
  8. Remove from heat while you prepare the cornbread.

Directions – Cornbread

  1. Preheat the oven to 375°
  2. In a large bowl, whisk eggs, buttermilk, and brown sugar until well combined.
  3. Whisk in the melted butter, then add the Cup4Cup Cornbread Mix and mix until smooth.
  4. Fold in the cheese and diced jalapenos (if using).


  1. To a large and deep 12” oven safe skillet, carefully add cooked chili until the pan is halfway full. Note: extra chili can be frozen for an easy dinner another night 😊
  2. Slowly pour the cornbread batter on top.
  3. Spread and smooth it around until the chili is completely covered.
  4. Place the skillet onto a rimmed oven safe tray and bake in the preheated oven for approximately 25-30 minutes, until the cornbread is lightly browned, and a toothpick inserted in the cornbread comes out clean.
  5. Remove from the oven and let rest for 5 minutes.
  6. Scoop onto a plate, and finish with your favourite combination of sour cream, green onions, and jalapeno slices.


Chili Cornbread Skillet

To your Balanced health,
Your friends at The Balanced Company