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Chili Cornbread Skillet Pie | Creme de la Crumb

Chili Cornbread Skillet Pie

Easy chili topped with moist cornbread, all baked in a skillet!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings 6 servings
Calories 260kcal
Author Tiffany


  • 3 cans beans drained and rinsed, (I used red kidney, black beans, and pinto beans)
  • 2 tablespoons taco seasoning
  • 1 15-ounce can tomato sauce


  • 1 cup Bisquick
  • 1 cup cornmeal
  • ¼ cup sugar
  • cup milk
  • 2 eggs
  • 1 teaspoon salt
  • ½ teaspoon chili powder


  • Preheat oven to 425 and grease a large skillet. In your skillet stir together beans, tomato sauce, and taco seasoning.
  • In a medium bowl whisk together Bisquick, corn meal, sugar, salt, and chili powder. Add milk and eggs and mix well. Pour batter on top of chili in the skillet.
  • Place a sheet of foil on your oven rack (just in case for spills - I didn't have any but better safe than sorry!) and place the skillet in the middle of the rack on top of the foil. Bake for 20-25 minutes until cornbread is baked through and golden brown on top. Serve immediately.


Pro tip: add 1-2 tablespoons sugar to the cornbread ingredients for a sweeter cornbread. 


Calories: 260kcal | Carbohydrates: 42g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 747mg | Potassium: 180mg | Fiber: 3g | Sugar: 13g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg