Skillet cornbread with beef and bean chilli

Quick and comforting.

This tasty skillet cornbread with beef and bean chilli recipe will have you coming back for seconds! Quick, comforting and delicious – the perfect dinner idea for those busier nights!

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Beef and bean chilli


1.Make cornbread: Preheat oven to 200°C. Butter a 25cm top, 18cm base, ovenproof frying pan, dust with a little of the polenta. Combine dry ingredients in a large bowl; season. Whisk buttermilk, butter and eggs in a jug. Whisk buttermilk mixture into dry ingredients; stir in corn, fetta, onion and chilli. Pour into frying pan; bake for 20 minutes or until golden and cooked through.
2.Meanwhile, heat oil in a large saucepan over medium-high heat, add onion and garlic; cook, stirring, for 2 minutes or until onion softens. Add mince and spices; cook, breaking mince up with a wooden spoon, for 2 minutes or until browned. Add beans, passata and stock, reduce heat to low; cook for 15 minutes or until mince is cooked through and mixture is thickened slightly. Add vinegar; season to taste.
3.Top chilli with coriander; serve with cornbread, and slices of avocado, if you like.

We made this beef & bean chilli a mild ‘family friendly’ dish, meaning there is only a hint of chilli for any children, or adults, who don’t like the heat. If you want a bit of a chilli kick, feel free to add more.

You can use fresh, frozen or canned corn kernels for the cornbread. You could also make the cornbread in a 22cm springform pan instead of a frying pan (skillet).


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