Cornbread Chili Cobbler is a fun take on the classic cornbread and chili meal. Simmer easy homemade beef chili in a skillet and then top with dollops of homemade cornbread. Bake the dish until it’s bubbling and golden brown. The perfect, savory cobbler. 

This dish is further proof that chili and cornbread were meant to go together. If this classic meal has not been part of your life yet, give it a try. I guarantee you’ll get it. 

Cornbread chili cobbler makes me think of crisp fall nights and football games. It’s the perfect dish for a fun get-together or a chilly weeknight. 

Making the Chili

First, let’s talk about making easy beef chili. 

This is a classic recipe. No frills. But sometimes, the basics are the best. 

With this simple chili recipe, the hardest thing you’ll need to do is cut an onion. It’s all downhill from there. 

You’ll brown the hamburger and then add onions and spices. Stir in beans, diced tomatoes, and tomato sauce. Realistically, you could just call the beef chili good to go right there. 

But we want to be a little extra.

That’s where the cornbread comes in.  

Homemade Cornbread Ingredients

If you’ve never made homemade cornbread before, this is a good cornbread recipe to start with. Since you are dolloping it on top of a chili base, you don’t have to worry about your cornbread drying out. 

Just like the chili, there isn’t anything fancy here. Just delicious comfort food. I love the way the cornbread gets golden brown on top and creates a “cobbler” look. 

Cornmeal

Use yellow, finely ground cornmeal, so the cornbread is smooth and fluffy. 

Flour 

This helps bind the cornbread ingredients together. 

Milk

A bit of milk adds richness and keeps the cornbread moist.

Butter

Melted butter keeps this cornbread from drying out (plus, you just can’t go wrong with butter). 

Sugar & honey

What’s better than honey on cornbread? Plus, a little bit of sugar adds an extra hint of sweetness to this dish.

One Skillet. Yesss.

Reducing dishes is always a win. You can make this recipe in just one skillet—as long as it is oven-safe. A cast iron skillet or a braiser are great options.

If you don’t have an oven-safe skillet, don’t fear. You can make the chili, carefully pour it into a 9×13 baking pan, top with the cornbread, and then bake it.

The Fixins’

We can’t forget about the toppings.  

My go-to’s are shredded cheese, sour cream, and green onions. If you like a little extra heat, sliced jalapeños would do the trick.

You could even serve this meal with tortilla chips and scoop away!