Chili Cornbread Skillet {Virtual Potluck} {Giveaway Closed}

Winner of the Cornbread Contest is: Comment# 157 Heather Kelly

Good morning everyone!!! Today I want to share a cornbread recipe with y'all. Well let me rephrase that. I have a total of 10 cornbread recipes to share. Yes my friends today some of my food blogging friends and Martha White® are hosting a Virtual Cornbread Potluck, and all of you are invited. Pull up a chair, grab a glass of sweet tea and enjoy. Oh and before I forget there just might be a little giveaway at the end of this post.
 

Below is a list of the remaining 9 bloggers who participated and their posts. Please take a moment to visit each of these blogs featuring their cornbread creations for our Virtual Potluck. Everything looks delicious and I already see several dishes that I can't wait to try.

• Monte Cristo Cornbread Skillet from Linda of a Southern Pantry
• Tomato Basil Soup W/Cornbread Croutons from Robyn of Add a Pinch   
• Cornbread & Sausage Quiche  from Melissa of Melissa's Southern Style Kitchen 
• Cheeseburger Stuffed Cornbread from Lorie of Mississippi Kitchen 
• Mom's Mexican Cornbread from Stacey of Southern Bite 
• Red Beans & Cornbread from Christy of Southern Plate 
• Buffalo Chicken Cornbread W/Blue Cheese Salad from Sugar & Spice by Celeste 
• Peachy BBQ Chicken and Cornbread Skillet  from Jackie of Syrup & Biscuits 
• White Chicken Chili with Cornbread Dumplings from Brandie of The Country Cook

I brought a warm and bubbly Chili Cornbread Skillet to our potluck. What goes better with cornbread than chili! This recipe gives you the best of both worlds. I originally posted this recipe back in 2008, but made a few changes.


This skillet meals starts with a quick beef and bean chili cooked in a cast iron skillet, a layer of shredded sharp cheddar cheese in the middle, and a sweet cornbread topping finishes it all off. There's a couple options to this skillet meal, so don't feel like you have to prepare it exactly like I did. 

Another variation is omit the Mexicorn and add a small can of cream style corn, and shredded cheddar cheese into the cornbread batter. If corn isn't for you just omit the corn totally it's really your own preference. I think the Mexicorn compliments the chili nicely and gives it a festive flavor. Lets get started with the step by step.

To start in a large cast iron skillet (mine measured 11 in) brown ground beef, onion and garlic. Drain off any excess fat from skillet.

Add tomatoes, chili mix, Mexicorn and beans; stir to combine.

Turn the heat to medium and cook until mixture is hot and bubbly (about 10-15 minutes) then remove from heat. Add a bit of salt and pepper if needed. 

Pre-heat oven to 400 degrees. Mix corn bread mix according to package instructions (adding the milk & eggs) and set aside. Sprinkle 1 cup shredded cheddar cheese over the chili mixture, and then pour the cornbread batter evenly over the top. 

Bake at 400 degrees for 20 -25 min. Be sure to check chili-cornbread as it cooks making sure it doesn’t get too brown. Cornbread should be golden brown on top. You'll know the dish is ready when the mixture is bubbly and the cornbread is baked through.

Scoop into bowls and serve. Garnish with extra shredded cheese, sour cream and green onions.

Chili Cornbread Skillet

Filling:
1 - pound ground beef, browned and drained
1/2 - cup yellow or white onion, chopped
1 - garlic clove, minced 
1 - (14.5 oz) can chili ready tomatoes, un-drained
1 - (1.25 oz) packet mild chili seasoning mix
1 - cup Mexican corn or frozen corn  
1 - (16 oz) can Bush's Chili Beans
salt and pepper, to taste 
1 - cup shredded sharp cheddar cheese 
garnish (optional) sour cream, shredded cheese and chopped green onions 

Cornbread Topping:
1 -  (6.5 oz) package Martha White® Sweet Yellow Cornbread & Muffin Mix 
1 - egg
1/2 - cup milk or buttermilk

In a large (11 in) cast iron skillet brown ground beef, onion and garlic. Drain excess fat from skillet. 

Add tomatoes, chili mix, Mexicorn and beans; stir to combine. Turn the heat to medium and cook until mixture is hot and bubbly (about 10-15 minutes) then remove from heat. 

Add salt and pepper to taste. Pre-heat oven to 400 degrees. Mix corn bread mix according to package instructions and set aside. Sprinkle 1 cup shredded cheddar cheese over the chili mixture. 

Pour the cornbread batter evenly over the top of the chili mixture. Bake at 400 degrees for 20 -25 min. Be sure to check chili-cornbread as it cooks making sure it doesn’t get too brown. Cornbread should be golden brown on top. 

You'll know the dish is ready when the mixture is bubbly and the cornbread is baked through.Carefully remove skillet from oven and allow it to cool for 10 minutes before serving. Scoop into bowls and garnish with sour cream, shredded cheese and green onions.

8 servings

Do you have a winning cornbread recipe tucked away in your recipe file? If so submit your recipe for a chance to win over $5,000 in prizes at 18th Annual National Cornbread Cook-Off and Festival. Recipes must use a Martha White Cornbread Mix of your choice. Enter by February 28, 2014. See the official rules below for complete details. Good Luck to everyone who enters.

For the official rules of the Cornbread Festival competition, click here.  

Click here to submit your recipe to the National Cornbread Festival competition or email your recipe to Cornbread@DVL.com.

Before you go I have a wonderful giveaway from the generous folks at Martha White! One lucky Mommy's Kitchen reader will win (1) Lodge Cast Iron Corn Stick Pan and a Variety of Martha White Cornbread Mixes!!! See below for details on how to enter. 

Winner of the Cornbread Contest is: Comment# 157 Heather Kelly 

Giveaway Includes:
1 - Lodge Cast Iron Corn Stick Pan

3 - packages Martha White Cornbread Mixes selected from the following varieties:

• Cotton Country Cornbread 
• Buttermilk Cornbread 
• Mexican Style Cornbread 
• Sweet Yellow Cornbread & Muffin Mix

How to Enter:
Just leave a comment on this post telling me know how you like your cornbread? Do you like a sweet cornbread or a regular cornbread? (mandatory entry)

Bonus Entry:
Tweet the following (leave a separate comment) Stop by @mommyskitchen to win a #marthawhite Cornbread Prize Package http://tiny.cc/2bc6ax @DVLprad #cornbreadfestival

The giveaway starts Wednesday, February 12th 2014 and closes on Tuesday, February 18th 2014 at midnight (CST). Winner will be contacted by email and has 48 hours to reply and claim their prize.  If you comment anonymously please include your email address in the event that you're a winner. Giveaway open to US Residents only due to shipping charges. 

Disclosure: This post is sponsored. I was provided with a gift card for the products purchased to make this recipe. A Martha White Prize Package was provided to use in a reader giveaway. No other compensation was received. Bush's Beans provided me with the beans to use in this recipe.