Gluten Free Skillet Chili with Cornbread Topping Recipe

by Carol Kicinski on January 28, 2018

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Gluten Free Skillet Chili with Cornbread Topping Recipe

Winter and chili go hand-in-hand. And in my house, chili and cornbread go hand-in-hand. So, rather than bake a batch of cornbread separately, why not just do it all in one pan with this Gluten Free Skillet Chili with Cornbread Topping recipe?

Start with an oven-proof skillet – I used my trusty cast iron – and make the chili. Then, top it with a delicious cornbread batter – I used a gluten free cornbread mix from Hodgson Mill – and bake!

Dinner will be on the table quickly with this dish, and it’s so full of flavor that you’ll soon make it a go-to recipe.

Gluten Free Skillet Chili with Cornbread Topping Recipe

Gluten Free Skillet Chili with Cornbread Topping Recipe


1 tablespoon olive oil
1 medium white or yellow onion, diced
2 garlic cloves, minced
1 pound lean ground beef
4 tablespoons tomato paste
1 (15-ounce) can diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon kosher or fine sea salt
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper
½ cup beef broth
1 (15-ounce) can kidney beans, rinsed and drained
1 (12-ounce) package Hodgson Mills Gluten Free Sweet Yellow Cornbread Mix
1 cup milk or dairy free milk of choice
½ cup vegetable oil
2 large eggs


Heat the olive oil in a large (9- or 10-inch) oven-proof skillet over medium-high heat. Add the onions and cook until tender and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds. Add the ground beef and cook, breaking up the beef with a spoon or spatula, and cook until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the diced tomatoes, chili powder, cumin, salt, pepper, oregano, pepper, beef broth, and kidney beans. Reduce heat and simmer for 15 minutes.

Preheat the oven to 375 degrees.

In a medium mixing bowl, combine the cornbread mix, milk, vegetable oil, and eggs. Mix well. Smooth over the top of the chili and bake for 30 minutes or until golden brown.


A gluten free recipe that serves 6

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