Total comfort food – this Taco Chili Cornbread Skillet will warm you right up. Made with a delicious taco chili layer and topped with gluten free cornbread, it’s the perfect one pan meal! This post contains affiliate links for products I’m obsessed with.
Taco Chili Cornbread Skillet
I don’t know about where you are, but it is hurt your face cold here for like the millionth day in a row…and I am writing this with my winter coat on because I cannot get warm. Fun times.
But the freezing temps have been inspo for some super yummy, comfort food recipes that are about to come your way. The first? This Taco Chili Cornbread Skillet.
I mean, is there a better combo than cornbread and chili? And this skillet combines them into one pan for a blow ya mind gameday or weeknight meal.
Chili Cornbread Skillet Ingredients and Substitutions
For the delicious taco chili layer, you will need:
Veggies: I used a simple mix of garlic, onion, bell pepper and some canned tomato products to get a full green of veggies per serving.
Ground Meat: I prefer ground chicken in this recipe, but you could easily use ground turkey or lean ground beef.
Beans: I used black beans because they feel the most taco-y, but you can sub whatever beans you have on hand.
Seasonings: Since this is a taco chili, I used my Salt Free Taco Seasoning, which is something I love to prep ahead and have on hand.
Optional Shredded Cheddar: I keep this one dairy free when I make it, but I’ve gotta offer you a cheesy layer between the chili and the cornbread if you are feeling extra 🙌. Do it, don’t do it – either way, you will love this recipe!
And for the gluten free cornbread topping, you need:
Gluten free cornmeal + gluten free 1:1 baking flour: I used Bob’s Red Mill brand for both. If you aren’t gluten free, you could sub regular or whole wheat flour.
Melted Butter or vegan butter: To keep this dairy free, I used my favorite Earth’s Balance buttery spread, but you could sub regular butter, coconut oil, or even avocado oil in this cornbread.
Almond milk: I used what I had on hand, so feel free to sub this for the milk of your choice.
Honey or maple syrup: I have used both interchangeably and they both taste great. I happen to be a fan of maple, so I reach for that more often.
Egg: You will use one egg as a binder. I have not tried this with an egg replacement, but if you do, let me know.
Salt + baking powder: Always make sure your baking powder is fresh for best results.
How to Make Taco Chili Cornbread Skillet
Make the taco chili
- Preheat oven to 400 degrees and heat a large, deep, 10 inch oven safe skillet over medium-high heat.
- Brown meat, then add in veggies. Sauté for 3-4 minutes until fragrant and the veggies start to become tender.
- Next, add the diced tomatoes and tomato sauce. Let everything simmer. Top with shredded cheese, if you want to.
Mix up the cornbread
- Whisk dry ingredients together, then, in a separate bowl, mix the melted butter, honey, buttermilk, and large egg.
- Stir the wet ingredients into the dry until well combined, then pour the cornbread batter over the chili and spread out into an even layer in the skillet.
- Bake for 25-30 minutes at 400 degrees. Your cornbread should be cooked through and golden and that chili should be bubbly delicious. Add your favorite toppings and enjoy!
Make it Meatless
A new feature to my posts! How to make recipes meatless!
To make this Taco Chili Cornbread Skillet without meat, you could:
- swap ground meat for a plant based ground meat substitute
- add in additional beans or several kinds of beans
- add in some cooked quinoa in place of the meat
I love this gluten free cornbread chili by itself, but it’s also hella good with fun taco toppings!!! We love to top with:
Meal Prep Tips:
This recipe is awesome for Meal Prep! It will last in the fridge for 4-5 days, but it also works great as a freezer meal. I portioned individual servings out into my Souper Cubes and pull them out for quick dinners or easy lunches.
More Healthy One Skillet Recipes:
Taco Chili Cornbread Skillet
For The Taco Chili Layer
- 1 teaspoon olive or avocado oil
- 1 cup diced yellow onion
- 3 cloves garlic minced
- 2 cup diced bell pepper 2 peppers
- 1 1/2 pounds ground chicken turkey, or beef
- 1 cup black beans rinsed and drained
- 1-2 tablespoons Salt Free Taco Seasoning
- 10 oz diced tomatoes and green chilis (I look for mild) 1 can
- 14 oz tomato sauce 1 can
- 1 cup shredded cheddar cheese optional
For the Gluten Free Cornbread Topping
- 1/2 cup cornmeal
- 1/2 cup gluten free flour 1:1 baking flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons melted butter or vegan butter
- 2 tablespoons honey or maple syrup
- ½ cup + 2 tablespoons almond milk
- 1 large egg
- Optional topping ideas: avocado, jalapeno, cheese, greek yogurt
- Preheat oven to 400 degrees.
- Heat a large, deep, 10 inch oven safe skillet over medium-high heat.
- Once hot, add the oil and then add the ground meat to the skillet and brown, breaking it up as it cooks. Add in yellow onion, diced bell pepper, and garlic to the skillet. Sauté for 3-4 minutes until fragrant and the veggies start to become tender.
- Next, add the seasoning, diced tomatoes, beans, and tomato sauce. Let the chili simmer on low for 5 minutes, top with optional cheese, and then remove from the heat.
- Make the cornbread layer: Add the cornmeal, gluten free flour, baking powder, and salt to a mixing bowl and whisk together until well combined. To another mixing bowl, add the melted butter, honey or maple syrup, milk, and large egg. Whisk together until well combined. Pour the wet ingredients into the dry and gently stir together.
- Pour the cornbread batter over the chili and spread out into an even layer in the skillet.
- Place the skillet into a preheated oven and bake for 25-30 minutes at 400 degrees until the cornbread is cooked through and golden and the filling is bubbling around the edges. Let the cornbread skillet rest for 10 minutes before serving with your favorite toppings. Divide into 6 servings.