Cornbread Chili

Cornbread chili is the kind of one-pan supper that solves the chili-and-cornbread-on-the-same-night problem by stacking them in a single skillet. The base is a classic ground beef chili built on bacon fat or lard for flavor depth, simmered with onions, garlic, tomato concasse, and a hit of chile powder, oregano, and cumin. A scoop of bran goes in too, which thickens the sauce and bumps the fiber without changing the flavor.

While the meat reduces, you whisk a quick buttermilk cornbread batter: cornmeal, beaten egg, buttermilk, melted butter, and baking soda. Spread it over the simmered chili like a cobbler topping and slide the whole skillet into a hot oven. Thirty minutes later you’ve got a golden corn crust over a bubbling, spiced beef base, somewhere between a tamale pie and a chili-stuffed cornbread. Spoon it straight from the pan.

Pro Tips

• Use a cast-iron or oven-safe skillet so you can move from stovetop to oven without dirtying a second pan.
• Buttermilk activates the baking soda for proper lift. Plain milk and a teaspoon of vinegar will fake it if you’re stuck.
• Spread the cornbread batter all the way to the edges of the pan to seal the chili in. Gaps let steam escape and dry the meat out.
• Let it rest five minutes after baking. The chili settles and the cornbread firms up enough to scoop cleanly.

Variations

• Stir in a can of drained black or pinto beans with the tomatoes for a heartier, more traditional chili filling.
• Fold a cup of shredded sharp cheddar and a diced jalapeño into the cornbread batter for a richer top layer.
• Swap the beef for ground turkey or chorizo for a leaner or smokier version.