Description
A hearty mash-up of spicy chili, sweet cornbread cubes, crisp veggies, and a tangy cilantro-lime dressing—all layered in one skillet for minimal fuss and maximum flavor. This dish blends warm comfort with bright, fresh toppings, making it perfect for potlucks, game day, or a fun family dinner.
Ingredients
For the Cornbread Cubes
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1 batch cornbread (see note) or 1 (8-inch) square of store-bought cornbread, cooled and cut into 1″ cubes
For the Chili
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1 Tbsp olive oil
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1 lb ground beef or turkey
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1 small yellow onion, diced
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2 garlic cloves, minced
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1 bell pepper (any color), diced
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1 packet (1 oz) chili seasoning mix
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1 (15 oz) can diced tomatoes with green chiles
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1 (15 oz) can kidney or black beans, drained & rinsed
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½ cup frozen corn, thawed
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½ cup beef or chicken broth
For the Salad Toppings
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1 cup shredded lettuce (romaine or iceberg)
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1 cup halved cherry tomatoes
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½ cup sliced green onions
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½ cup shredded cheddar or pepper jack cheese
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¼ cup sliced black olives
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2 Tbsp chopped fresh cilantro
For the Cilantro-Lime Dressing
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⅓ cup sour cream or Greek yogurt
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2 Tbsp mayonnaise
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2 Tbsp fresh lime juice
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2 Tbsp chopped fresh cilantro
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1 tsp honey or agave
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Salt & pepper, to taste
Instructions
1️⃣ Bake or warm cornbread:
If making homemade, bake your favorite skillet cornbread and let cool completely. Cut into 1″ cubes. If using store-bought, slice and cube, then toast lightly in a 350 °F oven for 8–10 minutes until crisp.
2️⃣ Cook the chili:
In a large oven-safe skillet or deep pan, heat olive oil over medium. Add onion and bell pepper; sauté 3–4 minutes until softened. Add garlic; cook 30 seconds. Crumble in ground meat and brown, about 5 minutes. Drain excess fat.
3️⃣ Season & simmer:
Stir in chili seasoning until the meat is coated. Add diced tomatoes, beans, corn, and broth. Bring to a gentle simmer and cook 5–7 minutes, stirring occasionally, until slightly thickened. Remove from heat.
4️⃣ Layer cornbread cubes:
Scatter cornbread cubes evenly over the top of the chili, pressing lightly so they absorb some juices.
5️⃣ Prepare the dressing:
Whisk sour cream, mayonnaise, lime juice, cilantro, and honey until smooth. Season with salt and pepper to taste.
6️⃣ Assemble the salad:
Top the cornbread layer with shredded lettuce, cherry tomatoes, green onions, cheese, olives, and extra cilantro.
7️⃣ Drizzle & serve:
Drizzle the cilantro-lime dressing over each portion. Serve straight from the pan, encouraging guests to scoop through every layer.
Notes
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Servings: 6–8 as a side, 4 as a main
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Cornbread Tip: Use a sweet or jalapeño-cheddar cornbread for extra flavor.
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Make-Ahead: Bake cornbread and cook chili up to a day ahead; store separately. Cube and toast cornbread just before assembling.
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Variations: Swap ground meat for shredded chicken or use a vegetarian bean chili. Add diced avocado or pickled jalapeños for extra zip.
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Storage: Keep leftovers (undressed) covered in the refrigerator up to 2 days; reheat chili and reassemble fresh.
- Prep Time: 15 min
- Cook Time: 15 min