White Chicken Chili Cornbread Skillet.
Comfort food season calls for chicken chili cornbread pie.
Don’t you think? It’s like the ULTIMATE comfort food, what with two comfort foods (hello chili… and cornbread) built into one.
This is one of those dishes that never turns out pretty but it tastes fantastic. You want a second bowl, there’s a fight over the leftovers and you start thinking about just how soon you can make the dish again. YEP it’s one of those.
If you haven’t made the white chicken corn chili/chowder in The Pretty Dish yet, well, you must! It’s such a great recipe, especially in September and October as corn season comes to a close. It’s a soup that isn’t very heavy so it works great on days when it still reaches 90 degrees, like today.
My favorite thing to serve with it is the herb feta cornbread which is also in The Pretty Dish. And that combination is one of my favorite things to make, so I figured… why not combine them!
The whole point of this ramble is that I took the base of that recipe and turned it into the base of this skillet! Oh my gosh. It’s GOOD.
Pretty sure that’s when I used to take my dishes outside and photograph them over the green grass. So you could see the green grass. You know. Maybe photographed on a diagonal. Because WOW.
That was fun.
This cornbread chili pie skillet thing.
You make the base of your chili in a big oven-safe skillet. Top it with green chile cornbread. Bake it so the chili is hot and bubbly and the bread is soft and fluffy. Serve a big scoop of it with extra corn if you’d like, some plain greek yogurt or sour cream, a bunch of herbs and even a spritz of line.
Basically be the happiest person at dinner, ever.
It’s soul-warming! A hug in a bowl! All that cliche phrases I love to use with comfort food. Yes, it’s all of those.
Chicken Chili Cornbread Pie
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 1 (4 ounce) can diced green chiles
- 1 cup cooked, shredded chicken
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 (14 ounce) can cannellini beans, drained and rinsed
- 1 cup corn, (fresh cut, frozen, etc)
- 1 ½ to 2 cups low-sodium chicken stock
- 1 cup fine ground cornmeal
- 1 cup all-purpose or whole wheat pastry flour
- 1 tablespoon brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 (4 ounccan diced green chiles
- 1/2 cup unsalted butter, melted
- plain greek yogurt or sour cream
- fresh cilantro
- fresh chives
- fresh scallions
- lime wedges
Preheat the oven to 350 degrees F.
Heat a large skillet over medium-low heat and add the olive oil. Add the onions and garlic with a pinch of salt. Cook, stirring occasionally, until they soften, about 5 minutes. Stir in the diced green chiles and shredded chicken. Add in the cumin, paprika, salt and pepper. Stir well until the spices are combined with the mixture. Stir in the cannellini beans, corn and 1 ½ cups chicken stock. You don’t want the chili layer to appear soupy, but if it looks dry, add the other ½ cup of chicken stock. Taste the soup later and add more salt and pepper if needed. Reduce the heat to low while you make the cornbread layer.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, soda and salt. In a smaller bowl, stir together the eggs and milk. Pour the egg mixture into the dry ingredients, stirring until just almost combined. Stir in the green chiles. Stir in the melted butter until combined.
Drop spoonfuls of the cornbread over the chili, using the back of the spoon to spread it slightly.
Bake the skillet for 20 to 25 minutes, or until the cornbread layer it set. Be sure to check that the cornbread is set right above the chili - sometimes it needs a few extra minutes to cook through!
Serve with sour cream/greek yogurt, fresh cilantro, chives, scallions and limes for spritzing.
It’s like cornbread pie therapy.