When comfort food cravings hit, nothing satisfies quite like a hearty skillet that brings two classics together: chili and cornbread. This recipe layers our rich, smoky PLANTSTRONG chili with a golden, tender cornbread topping made from our cornbread mix for a one-pan meal that’s as cozy as it is convenient. Perfect for weeknights, game days, or feeding a hungry crowd, it’s a dish that warms from the inside out and makes dinnertime feel extra special.
PLANTSTRONG Team
Dinner
Looking for a quick, hearty meal that’s both comforting and wholesome? This Chili Cornbread Skillet has you covered. Made with PLANTSTRONG Chunky Chipotle Chili and our easy-to-use PLANTSTRONG Cornbread Mix, it combines bold, smoky flavors with a golden, fluffy topping for the ultimate one-pan dinner. It’s a simple way to bring plant-based comfort food to your table, perfect for busy weeknights, family meals, or sharing with friends.
2 packages PLANTSTRONG Chili of choice or four cups of homemade chili
1 package gluten-free or old-fashioned PLANTSTRONG Cornbread mix
1 cup frozen corn, thawed (optional)
¼ cup unsweetened applesauce
1 ½ cups of vegetable broth or PLANTSTRONG Unsweetened Almond Milk
Preheat the oven to 400°F (204°C) and pour chili into a large cast-iron skillet.
In a medium-sized bowl, whisk together the cornbread mix, corn, applesauce, and broth or milk.
Pour the cornbread over the chili and bake in oven for 25-30 minutes or cornbread is golden brown and cooked through.
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