Author

Chuck "The Chili Guy" Miller

Browsing
Hey I'm Chuck "The Chili Guy" Miller. Chili is my passion so I have expertly crafted my list of tried and true award worthy chili recipes that will warm your soul. My gift to you from one chili connoisseur to another. - Chuck

I think one of the best combinations you’ll ever find is cornbread with chili. They’re the perfect partners in crime, finding a cozy spot in your belly every time. Even without chili though, this sweet cornbread recipe is an awesome side to throw down for the family, and it’s easier than you think to make from scratch!

Best cornbread recipe

Best Cornbread Recipe

You want that slightly sweet yet slightly salty cornbread for dinner tonight? This is the best cornbread recipe to make. It’s full of flavor and has a great texture that you’ll love with any of my chili recipes or for a tasty side any time.

Cornbread ingredients

Homemade Cornbread Ingredients

  • All-purpose flour – This is how we get started.
  • Yellow cornmeal – Can’t have cornbread without this, plus it gives it that lovely yellow color. The star in any recipe for cornbread.
  • Baking soda and baking powder – Both of these help make it soft and delightful while getting it to rise.
  • Buttermilk – A necessity in any proper buttermilk cornbread recipe.
  • Eggs – Binds the cornbread together.
  • Butter – Go with unsalted and have it melted and ready before you start.
  • Salt – Just a little is all you need for balance.

Easy skillet cornbread recipe

Easy Cornbread Recipe

I don’t know about you, but I don’t want the wife and kids to suffer through a bland box mix of cornbread. Especially when you can make this simple cornbread recipe from scratch in just 30 minutes with only 8 ingredients. Try this easy cornbread recipe and you’ll never go back to a box again.

How do you make cornbread from scratch in a cast iron skillet

How do you Make Cornbread from Scratch

To make this homemade corn bread recipe, you’ll start by preheating your oven to 400F and melt your butter in a 9-inch cast iron skillet without burning it. As that heats, whisk the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of these and add the buttermilk and eggs. Mix this well to combine, then slowly add that melted butter which should be cooled now so you don’t scramble up the eggs. Take the cast iron skillet from the oven and add the batter, then bake your cast iron cornbread until it is golden brown. Let it cool 8 to 10 minutes before you slice and serve.

How long to bake cornbread in a cast iron skillet

Expert Tips and Tricks for the Perfect Corn Bread Recipe Every Time

  • Use cast iron. I made this moist cornbread recipe for a cast iron skillet which gives it that down-home flavor. But you can also do this in a 9-inch square baking dish if that’s what you’ve got. However, I highly recommend making a cast iron skillet cornbread. Its easy and the cast iron helps form a tasty crust.
  • No buttermilk? Make it by adding a tablespoon of either white vinegar or lemon juice to a cup of milk. Making a cornbread recipe with buttermilk is the traditional way of making a proper corn bread.
  • Make sure the butter cools before mixing in. If you don’t, you will wind up with scrambled eggs instead of a batter.
  • Check the center. Using a toothpick, you can tell if your homemade corn bread recipe is cooked through and ready to cool.

How long does homemade skillet cornbread last

What is cornbread made of?

A homemade cornbread recipe is made with flour, yellow cornmeal, baking soda, baking powder, salt, buttermilk, eggs, and butter.

What kind of cornmeal is used in cornbread?

Yellow cornmeal is used to make cornbread. You can also use white cornmeal if that’s what you have.

What does adding an extra egg to cornbread do?

It helps bind the cornbread together better so it won’t fall apart all over the place.

Do you have to use baking powder in cornbread?

You need to use baking powder in cornbread. Without it, it will not rise. If you’re out of baking powder, you’ll need to use something else. Self-rising flour can replace the flour, baking soda, and the salt in the recipe.

Can you freeze cornbread

Is oil or butter better for cornbread?

Butter is definitely better because it adds a richness with that signature buttery taste.

Do you put egg in cornbread?

Yes, it needs to bind the batter together. In this recipe, you will use 2 eggs which will give it a moist and cake-like texture.

How to make homemade cornbread?

Just follow this recipe and you’ll be on your way to making homemade cornbread. It requires flour, yellow cornmeal, baking soda, baking powder, salt, buttermilk, eggs, and butter.

What to add to cornbread to make it taste better?

For this recipe, buttermilk is used. It adds that zing and depth, plus keeps it moist and delicious.

What to add to cornbread to make it taste better

Is cornbread supposed to be sweet?

Cornbread should be a little sweet without being cloying. It should still complement savory foods quite well rather than be like a dessert.

How do you make cornbread moist?

Cornbread becomes moist by using buttermilk and 2 eggs in the batter. This gives it the best texture.

What’s the difference between Southern cornbread and regular cornbread?

Southern cornbread features a buttery finish and uses more eggs. The eggs give it more of a cake-like texture that doesn’t crumble apart.

What does adding an extra egg to cornbread do

How Long to Bake Cornbread?

When making cornbread in a cast iron skillet, you can bake it at 400F for 20 minutes or until golden brown. Remember to check the center with a toothpick to make sure it has cooked through.

How long does cornbread stay in the oven?

Cornbread should bake for about 20 minutes in the oven at 400F.

What temperature should cornbread be when done?

Use a thermometer and check the center to see if your cornbread is ready. It should read at 194F.

Do you have to use baking powder in cornbread

How to Store Cornbread?

Cornbread is fine on the counter when stored properly. It should be away from sunlight and heat. If you want it to last longer, put it in the fridge.

How Long Does Cornbread Last?

Cornbread can last a few days on the counter, but after that, should be in the fridge. In the fridge in an airtight container, it will last for a week.

Is oil or butter better for homemade cornbread in a cast iron skillet

Can You Freeze Cornbread?

If you’ve made more cornbread than can be eaten in that amount of time, put it in the freezer. Use a heavy-duty freezer bag or airtight container and it will last about 3 months.

How to reheat Cornbread?

It’s easy with the oven. Preheat it to 350F, wrap it in foil in an oven-safe dish, and bake for about 15 minutes tops.


Watch How To Make Cornbread in a Skillet (Video)

Classic Skillet Cornbread Recipe

5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 servings
Calories 223
This is the ultimate skillet cornbread recipe that pairs amazingly well with so many dishes. This is a family favorite for backyard BBQ's and dinner around the table. This cast iron skillet corn bread comes out moist and buttery sweet with a soft moist center and golden brown on the top.

Ingredients

  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cup buttermilk
  • 2 eggs
  • 1/2 cup unsalted butter (melted)

Instructions 

  • This cornbread was made for. A cast-iron skillet! However, it works just as well in a 9- inch square baking dish. Start by preheating the oven to 400F and heat 1/2 cup of butter in a 9 inch cast iron skillet right before adding the batter (make sure the butter doesn’t burn inside the skillet).
  • In a large mixing bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt. Create a small well in the center of your dry ingredients and add in the buttermilk and eggs. Mix well to combine, then slowly add in the cooled melted butter to avoid scrambling the 
eggs.
  • Remove your cast-iron skillet from the oven and pour the batter in. Bake the cornbread until reaches a golden brown color and a toothpick in the center comes. Allow to cool 8-10 minutes before slicing and serving.
Calories: 223kcal
Course: Side Dish
Cuisine: American

Nutrition

Calories: 223kcal | Carbohydrates: 23g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 250mg | Potassium: 128mg | Fiber: 2g | Sugar: 2g | Vitamin A: 391IU | Calcium: 99mg | Iron: 1mg

More cornbread recipes:

Chili for Diabetics

Did you know that the chemicals in chili peppers that make them spicy can also help lower your blood sugar levels? The beans in chili are also low on the glycemic index, meaning that they don’t mess with your blood sugar much. That means that if you’re diabetic, chili can actually be good for you! Just make sure to use low-sodium chicken broth and lean ground beef to keep it healthy.

Ingredients

  • 3 tbsp olive oil
  • 6 garlic cloves, minced
  • 1 1/2 cups onions, chopped
  • 1 lb lean ground beef
  • 2 tbsp garlic powder
  • 2 tbsp cumin
  • 2 tsp salt
  • 1 1/2 tbsp chili powder
  • 1 tsp pepper
  • 32-oz can kidney beans, drained
  • 15-oz can black beans, drained
  • 1 cup bell pepper, chopped
  • 3 jalapeno peppers, chopped
  • 1 cup low-sodium chicken broth
  • 29-oz can tomato sauce
  • 29-oz can diced tomatoes

Instructions

  • On a burner set to medium heat, place a large pot and put in your olive oil and garlic. Then, add your onions. Stir them over the heat for about 5 minutes, until they become translucent.
  • Add in your lean ground beef. Mix it in with your onions and garlic until the meat is cooked all the way.
  • Add your beans and peppers, then the garlic powder, chili powder, cumin, salt, and pepper.
  • Add in your tomato sauce, diced tomatoes, and chicken broth.
  • Let the mixture come to a boil, then reduce the temperature to a lower heat setting so it can simmer for 25 to 35 minutes.

Chili for a Crowd

The average chili recipe serves 4 to 6 people, but it’s really easy to scale the recipe up and make chili for a crowd. Get out your biggest pot and you’ll soon have enough tasty chili for a party!

Ingredients

  • 5 tbsp olive oil
  • 15 garlic cloves, minced
  • 2 large onions, chopped
  • 3 lb ground beef
  • 1/4 cup garlic powder
  • 6 tbsp cumin
  • 2 tbsp salt
  • 1/4 cup chili powder
  • 1 tbsp pepper
  • 3 32-oz cans kidney beans, drained
  • 3 15-oz cans black beans, drained
  • 5 cups bell peppers, chopped
  • 9 chopped serrano peppers
  • 3 cups chicken broth
  • 3 29-oz cans tomato sauce
  • 3 29-oz cans diced tomatoes

Instructions

  • On a burner set to medium heat, heat up the olive oil in a large pot, then add the garlic and let it cook for about a minute. Then, add the onions and cook them until they’re browned and translucent.
  • Put in the ground beef, break it up with your spoon or spatula, and cook it until it’s fully cooked.
  • Drain the cans of beans and dump them both into the pot. Then, dump in the peppers and seasonings. Stir everything together.
  • Add the chicken broth, tomato sauce, and diced tomatoes and stir. Bring the chili to a boil, then turn down the heat and let it simmer for about a half-hour or until it reaches the consistency you like.

Chili Enchiladas

When you make chili, you can just eat it out of a bowl, but you can also use it to make other things, including some really tasty chili enchiladas. All you need is a couple of extra ingredients to make a different take on chili for dinner!

Ingredients

  • 1 lb ground beef
  • 3 tbsp olive oil
  • 2 cups red onions, chopped
  • 6 garlic cloves, minced
  • 2 tbsp cumin
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tbsp garlic powder
  • 2 tbsp chili powder
  • 1 cup chicken broth
  • 32-oz can kidney beans, drained
  • 15-oz can black beans, drained
  • 29-oz can tomato sauce
  • 29-oz can diced tomatoes
  • 5 cups bell peppers, chopped
  • 2 jalapeno peppers, chopped
  • ½ cup vegetable oil
  • 10-ounce package of corn tortillas
  • 1 1/2 cups shredded cheddar cheese plus 1/2 cup for the topping

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. Put a pot on the stove over medium heat. Add the olive oil and garlic to the pot and let it cook for 2 minutes. Then, add the chopped onion and cook it until it’s well browned.
  • Add the meat to the pot, break it up, and cook it until it’s done.
  • Add the peppers, beans, spices, broth, and tomato products. Stir everything together really well.
  • Bring the mixture to a boil. Then, turn down the heat and simmer it for about a half-hour.
  • While the chili is simmering, warm the vegetable oil in a small skillet. Using a pair of tongs, dip your tortillas into the oil one at a time to warm both sides, then sprinkle each with cheddar cheese down the center and roll them up. Place the rolled-up tortillas side-by-side in a baking dish with the seam sides down.
  • Once you’ve filled all of the tortillas and put them all in the pan, pour the chili over them and top with the remaining shredded cheese.
  • Bake your enchiladas for about 20 minutes or until the cheese is bubbly.

Chili Eggs

Chili tastes great the day after you make it, but having a bowl of chili for lunch or dinner is only one way to eat up the leftovers. Why not try having chili for breakfast? This recipe for chili eggs makes a hearty breakfast bake that’s sure to help you wake up and face the day!

Ingredients

  • 4 cups of leftover chili
  • 4-6 eggs
  • Salt and pepper
  • Avocado
  • Tortillas or tortilla chips (optional)

Instructions

  • Preheat your oven to 425F.
  • Get out a heavy, oven-safe skillet and put it on the stove. Put the chili in the pan and heat it to a simmer.
  • Use a big spoon to make indentations in the chili where the eggs will go. Crack an egg into each indentation, then sprinkle on salt and pepper.
  • Put the skillet in the oven and let it bake for 5 to 10 minutes, until the eggs are cooked how you like them.
  • Grab some potholders and pull the pan out of the oven. Top your chili eggs with sliced avocado and tortilla chips or tortillas.

Chili for Two

Chili is easy to make for a party, and it tastes great out of the freezer, too. But sometimes, you might be short on fridge space and just want to make a couple of bowls of chili for one night’s dinner. Luckily, it’s not too hard to scale down the recipe to make chili for two.

Ingredients

  • ¼ lb ground beef
  • ¼ cup chopped onion
  • 1 clove garlic, minced
  • 1 can chili beans, undrained
  • 1 can diced tomatoes
  • 1.5 tsp chili powder
  • 1.5 tsp ground cumin

Instructions

  • Cook the beef and onion over medium heat in a saucepan. When the beef is no longer pink, add the garlic and cook it for about a minute.
  • Drain the fat from the pan, then set it back over the heat. Add the spices, beans, and tomatoes, and bring the mixture to a boil.
  • Reduce the heat, cover the pot, and let it simmer for 10 to 15 minutes, stirring occasionally. If the chili seems too watery, cook it for a few more minutes uncovered until it’s the texture you like.

Chili for Nachos

Chili makes a delicious topping for nachos. Baking the nachos in the oven topped with chili and cheese results in flavor-packed nachos that are crunchy, spicy, and cheesy all at once. You can also add any other toppings you’re into, like sour cream, sliced jalapenos, and black olives.

Ingredients

  • 1 tbsp vegetable oil
  • 1 lb ground beef
  • 1 sweet onion, diced
  • 8-oz can tomato sauce
  • 15-oz can kidney beans, drained
  • 1 tbsp yellow mustard
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin powder
  • 1/2 tsp smoked paprika
  • 2 tsp brown sugar
  • 2 tsp Worcestershire sauce
  • 1/2 cup beef broth or stock
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 bag tortilla chips
  • 2 cups shredded cheddar cheese

Instructions

  • Preheat the oven to 400°F.
  • Heat a pot on the stove over medium-high heat, then add the ground beef and onions and cook until the meat is no longer pink. Drain any excess fat from the pan.
  • Stir in everything else except the chips and cheese. Simmer over medium-low heat for 15 to 20 minutes or until the liquid has cooked down and the chili reaches a nice thick consistency.
  • Spread out chips in an oven-safe skillet or on a baking sheet. Spoon 1 1/2 cups of chili over the chips, then top everything with cheddar cheese.
  • Put the nachos in the oven and bake them for 5 minutes or until the cheese is melted.
  • Add your favorite toppings and chow down!

Chili With Pinto Beans Recipe

People usually use kidney beans or black beans for chili, but there’s no reason why you can’t use pinto beans. They taste just as good, and they actually have more healthy fat, fiber, and protein than kidney beans.

Ingredients

  • 1 lb ground beef
  • 3 tbsp olive oil
  • 5 crushed garlic cloves
  • 1 1/2 cups chopped onions
  • 2 tbsp garlic powder
  • 2 tbsp cumin
  • 2 tsp salt
  • 1 tbsp chili powder
  • 1 tsp pepper
  • 1 cup chicken broth
  • 2 32-oz cans pinto beans, drained
  • 29-oz can diced tomatoes
  • 29-oz can tomato sauce
  • 2 chopped serrano peppers
  • 2 cups chopped bell peppers

Instructions

  • Put a big pot on the stove and set the burner to medium. Add the oil and garlic and cook the garlic for a minute or so. Then, add the onions, salt, and pepper, and stir the onions around until they’re translucent and browned.
  • Add the ground beef to the pot and cook it until it’s totally cooked.
  • Add the pinto beans, both kinds of peppers, and spices and stir everything together. Then, add in the tomato sauce, diced tomatoes, and broth and stir some more.
  • Bring everything to a boil, then turn the burner down to low and let the chili cook for about a half-hour.

Chili With Black Beans

While a lot of chili recipes use kidney beans, you can make chili with black beans instead, and the result will still be delicious. This recipe for chili with black beans is perfect for a weeknight dinner. It’s quick to make and hearty enough to keep you full for hours!

Ingredients

  • 3 tbsp olive oil
  • 5 minced garlic cloves
  • 1 1/2 cups of chopped red onions
  • 1 lb ground beef
  • 1 1/2 tbsp chili powder
  • 2 tbsp sugar
  • 2 tbsp cumin
  • 2 tsp salt
  • 1 tsp pepper
  • 2 15-oz cans black beans
  • 1 cup chicken broth
  • 29-oz can diced tomatoes
  • 29-oz can tomato sauce
  • 3 chopped serrano peppers
  • 1 1/2 cups bell peppers

Instructions

  • Put a big pot on the stove on medium heat. Let it heat up a bit, then add the olive oil and garlic. Stir it around for a minute or two, then add the onions. Cook the onions until they’re browned and translucent.
  • Add the meat to the pot. Break it up and cook it until it’s cooked all the way.
  • Throw in the peppers, chili powder, cumin, sugar, salt, and pepper, and mix everything together. Then, dump in the beans without draining them. Add the tomatoes, tomato sauce, and chicken broth and stir.
  • Bring everything to a boil, then turn down the heat to low and let it simmer for 25 to 35 minutes.

Chili With Ground Beef

Chili with ground beef is the most common type of chili around! It’s a classic dish that can really help fill you up and make you feel warm on a cold day. You could cook your ground beef separately from the rest of the ingredients and drain the excess for a leaner version, but personally, I like it with the juices and fat to add a little extra flavoring to your chili.

Ingredients

  • 1 tbsp olive oil
  • 1 finely chopped yellow onion
  • 3 minced garlic cloves
  • 1 1/2 lb ground beef
  • 2 1/2 tbsp chili powder
  • 2 tbsp ground cumin
  • 1 1/2 tbsp brown sugar
  • 1 1/2 tsp salt
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 1/2 cup beef broth
  • 15-oz can diced tomatoes
  • 8-oz can tomato sauce
  • 2 tbsp tomato paste
  • 16-oz can kidney beans, drained and rinsed

Instructions

  • Put a large pot on the stove over medium heat. Pour your olive oil into the pot and let it heat up.
  • Add the chopped onions and cook them for 4 minutes, stirring occasionally, until the onions become translucent and caramelized. Then, add the garlic and cook it for another minute, stirring occasionally.
  • Next, add your ground beef to the pot, breaking it into small pieces and cooking it until it is browned.
  • Toss in the cumin, chili powder, brown sugar, salt, pepper, paprika, and cayenne pepper. Then, add in your tomato paste and stir everything together.
  • Add in the kidney beans, beef broth, tomato sauce, and diced tomatoes (including the juice) and stir.
  • Bring your chili to a boil. Then, turn the burner down to medium-low and keep the chili at a simmer for around a half-hour, giving it a stir from time to time.
  • Eat!