Chili and Cornbread Skillet

This recipe is super simple and delicious, the perfect comfort food and quick and easy for a busy, weekday dinner.


Chili and Cornbread Skillet

Chili: 
1 pound sausage (sweet or hot)--I use Jimmy Dean hot sausage
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon cayenne (optional)
1 15-ounce can kidney beans, drained
2 14.5-ounce can petit diced tomatoes with chilis, drained --I use Rotel
1/2 cup salsa
3/4 cup jarred salsa

Cornbread:
1 8 1/2-ounce box corn bread mix--I use Jiffy
1 large egg
1/3 cup whole milk
1 cup shredded Cheddar (4 ounces)

Directions:

• Heat oven to 400° F. 
• In a large oven-safe skillet, over medium heat, cook the sausage, crumbling it with a spoon until fully cooked
• Add the spices and cook for 1 minute. Spoon off and discard any fat.
• Add the beans, tomatoes, and salsa and simmer for 3 minutes
• Meanwhile, in a bowl, combine the corn bread mix, egg, and milk, then stir in the Cheddar.
• Spread the corn bread batter over the top.
• Bake until golden, 15 to 18 minutes. Let set for 5 minutes before serving.

Notes:

1. You can use your favorite cornbread recipe, I used the boxed Jiffy mix, for convenience.
2. If you don't have an oven-safe skillet, you can transfer the chili to a 9-by-9-inch or 11-by-7-inch 2-quart baking dish BEFORE topping with the cornbread mix. 
3. I like things really spicy, and love the smokiness of cumin, however these spices are optional if you can't do the spice.