Skillet Cornbread Topped Chili

Instructions

1. 1

   Preheat your oven to 400°F (200°C). In a 12-inch oven-safe skillet, brown 1 lb of ground beef over medium-high heat for 7 to 8 minutes, breaking it apart as it cooks. Drain any excess fat, then add 1 medium diced onion and cook for 3 minutes until softened; add 3 minced cloves of garlic and cook for 1 minute until fragrant.

2. 2

   Stir in 2 tablespoons chili powder, 1 teaspoon cumin, 1 can (15 oz) drained kidney beans, 1 can (15 oz) diced tomatoes, and 1 cup beef broth. Let the mixture simmer for 10 minutes until slightly thickened, then taste and adjust seasoning with salt and pepper.

3. 3

   While the chili simmers, in a separate bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt. In another bowl, whisk together 1 cup buttermilk, 2 eggs, and ¼ cup vegetable oil until combined.

4. 4

   Pour the wet ingredients into the dry ingredients and stir just until combined; fold in ½ cup shredded cheddar cheese. Pour the cornbread batter directly over the simmering chili in the skillet, spreading it gently to the edges.

5. 5

   Sprinkle the remaining ½ cup cheddar cheese over the top. Transfer the skillet to the oven and bake for 20 to 25 minutes until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Serve by scooping down through both layers.