Skillet Chili with Cornbread Topping

Prep Time:
15 min
Cook Time:
30 min
Total Time:
45 min
4 to 6 servings


  • 4 cups of your favorite chili
  • 1 large egg
  • 1 cup White Lily® Enriched Self-Rising White Cornmeal Mix
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 3/4 cup milk
  • 1 cup shredded sharp Cheddar cheese


  1. HEAT oven to 425°F.
  2. HEAT chili in 10-inch ovenproof skillet over medium heat, stirring occasionally.
  3. WHISK egg in medium bowl. Stir in cornmeal mix, oil and milk. Stir in cheese. Spoon over chili mixture in skillet.
  4. BAKE 25 to 30 minutes or until toothpick inserted into cornbread topping comes out clean.


Serving Size (1/4 of recipe), Calories 690 (Calories from Fat 280), Total Fat 31g (Saturated Fat 9g, Trans Fat 0.5g), Cholesterol 140mg, Sodium 1750mg, Total Carbohydrate 63g (Dietary Fiber 11g, Sugars 13g), Protein 37g; Percent Daily Value*: Vitamin A 25%, Vitamin C 25%, Calcium 25%, Iron 35%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

The secret to great Southern cornbread is a well-seasoned cast-iron pan with a smooth, nonstick finish.

Baking Tip

Do not beat cornbread batter until smooth. Over-mixing will result in cornbread that is peaked on top with a tough, heavy texture.