Skillet Chicken Chili Cornbread Pie

This is another crowd-pleasing, one-pot, comfort food dish. I was immediately drawn to this recipe because making cast iron skillet cornbread on top of skillet chili is genius. Calling it a pie makes it even more fabulous!

This recipe was adapted from HowSweetEats.com. I modified the proportions and added thinly sliced kale to the chili. The smoked paprika was essential to the finished dish. Great.

Yield: Serves 6

For the Chili:

• 2 T olive oil
• 1 large sweet or yellow onion, diced
• 4 large garlic cloves, minced
• 4 cups thinly sliced kale (ribs and stems removed)
• 1 (4 ounce) can diced green chiles
• 1 1/2 cups cooked, shredded chicken (I used grilled chicken thighs)
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• ¼ tsp coarse salt
• ¼ tsp freshly ground black pepper
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 2 cups chicken stock

For the Cornbread Topping:

• 1 cup finely ground yellow cornmeal
• 1 cup all-purpose or whole wheat pastry flour
• 1 T light brown sugar
• 1 T baking powder
• ½ tsp baking soda
• ½ tsp coarse salt
• 2 large eggs
• 1 cup milk
• 1 (4 ounce) can diced green chiles
• 1/2 cup unsalted butter, melted

For Serving:

• plain greek yogurt or sour cream
• cilantro, chopped
• scallions, sliced
• corn
• jalapeño slices
• lime wedges

1. Preheat the oven to 350 degrees F, preferably on convection.
2. Heat a large skillet over medium-low heat and add the olive oil. (I used a 12-inch cast iron skillet.)
3. Add the onions and garlic with a pinch of salt. Cook, stirring occasionally, until they soften, about 3 minutes.
4. Add the thinly sliced kale leaves and continue to cook until tender, about 5 additional minutes.
5. Stir in the diced green chiles and shredded chicken.
6. Add in the cumin, paprika, salt and pepper. Stir well until the spices are combined with the mixture.
7. Stir in the cannellini beans, corn and chicken stock. Taste and add more salt and pepper, if needed. Reduce the heat to low while you make the cornbread topping.
8. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, soda and salt.
9. In a smaller bowl, stir together the eggs and milk.
10. Pour the egg mixture into the dry ingredients, stirring until just almost combined.
11. Stir in the green chiles. Stir in the melted butter until combined.
12. Drop spoonfuls of the cornbread over the chili, using the back of the spoon to spread it slightly, if necessary.
13. Bake the skillet for 20 to 25 minutes, or until the cornbread layer it set. Be sure to check that the cornbread is set in the center- sometimes it needs a few extra minutes to cook through.
14. Serve with sour cream/greek yogurt, cilantro, scallions, corn, jalapeño, and limes for spritzing, as desired.

Cornbread Dressing with Bacon & Sage

I am not usually the biggest fan of Thanksgiving stuffing but I was in love with this version. This classic Southern stuffing had wonderful flavor and a perfect balance of crunchy and custardy texture. Perfect. It will definitely be part of my Thanksgiving menu next year.

This recipe was adapted from Food and Wine, contributed by Josh Miller. The skillet cornbread is baked in a piping hot cast iron skillet sprinkled with salt- resulting in a fabulously crispy crust. This cornbread would be delicious on its own as well. I made the cornbread a day in advance. The stuffing can be completely assembled one day before serving and baking.

Yield: Serves 8 to 10

For the Dressing:

• 10 cups 1-inch-cubed savory Buttermilk Skillet Cornbread (one 10-inch skillet loaf), divided (recipe below)
• 4 cups torn (1-inch pieces) white Pullman bread slices
• 3/4 cup unsalted butter (6 ounces), melted, divided
• 2 tablespoons chopped fresh sage
• 1 pound thick-cut bacon, chopped
• 2 cups chopped yellow onion
• 1 1/2 cups chopped Gala apple
• 1 cup chopped celery
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons fresh thyme leaves
• 1 teaspoons kosher salt, divided
• 1/2 teaspoons ground black pepper, divided
• 3 1/2 cups lower-sodium chicken broth, divided
• 3 large eggs

1. Preheat oven to 350°F, preferably on convection.
2. Toss together 5 cups cornbread cubes, torn white bread, 1/2 cup melted butter, and sage in a large bowl.
3. Heat a large skillet over medium-high. In 2 batches, add cornbread mixture to skillet; cook, stirring, until bread is toasted, 5 to 8 minutes. Transfer corn-bread mixture to a large bowl, and set aside. Wipe skillet clean.
4. Add bacon to skillet; cook over medium, stirring often, until crisp, about 12 minutes. Using a slotted spoon, remove bacon; add to cornbread mixture.
5. Reserve 2 tablespoons bacon drippings in skillet; discard remaining drippings or reserve for another use.
6. Add onion, apple, celery, parsley, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; cook, stirring occasionally, until softened, about 5 minutes. Add onion mixture to cornbread mixture.
7. Crumble remaining 5 cups cubed cornbread into cornbread mixture.
8. Whisk together 3 cups broth, eggs, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl until blended. Fold into cornbread mixture.
9. Spoon mixture into a 13- x 9-inch baking dish.
10. Drizzle with remaining 1/2 cup broth and remaining 1/4 cup melted butter. Bake in preheated oven until lightly toasted, about 35 minutes.

Note: Dressing may be assembled up to 1 day ahead; cover and chill until ready to bake. Bake at 350 degrees until the internal temperature in the center of the casserole is 165 degrees.

For the Buttermilk Skillet Cornbread:

• 2 tablespoons peanut oil or canola oil
• 2 cups yellow stone-ground cornmeal (about 8 1/2 ounces)
• 1 cup all-purpose flour (about 4 1/4 ounces)
• 1 tablespoon granulated sugar
• 2 3/4 teaspoons kosher salt, divided
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 cups well-stirred whole buttermilk
• 2 large eggs, lightly beaten
• 6 tablespoons unsalted butter (3 ounces), melted

1. Add oil to a 10-inch cast-iron skillet; place skillet in oven, and preheat to 450°F, preferably on convection. (Do not remove skillet while oven preheats.)
2. While oven preheats, whisk together cornmeal, flour, sugar, 2 1/2 teaspoons salt, baking powder, and baking soda in a medium bowl.
3. Stir in buttermilk until smooth; stir in eggs, then stir in butter.
4. Carefully remove skillet from oven; pour hot oil from skillet into cornbread batter, stirring until blended.
5. Working quickly, sprinkle remaining 1/4 teaspoon salt in bottom of skillet, then immediately pour batter into hot skillet (do not stir), and return to oven.
6. Bake at 450°F until top is golden brown, about 22 minutes.
7. Immediately invert cornbread onto a wire rack (to retain the crispy crust); let cool completely before using, about 1 hour and 30 minutes.

Spicy Roasted Poblano & Potato Chowder with Maple & Browned Butter Skillet Cornbread

When it snows on the first day of spring, you have to seize the opportunity to make one last cozy soup- at least in my house. 🙂

On a recent family trip to Newport, Rhode Island, we ate a lot of delicious chowder. Sometimes twice in one day! This inspired the choice to make a chowder during our last (hopefully our last) snowstorm of the season.

This recipe was adapted from Easy Soups from Scratch with Quick Breads to Match by Ivy Manning. I modified the method and proportions, and added a cilantro garnish. I really liked the soup and quick bread pairings in this book.

For the Chowder:

• 5 medium or large poblano chiles
• 3 T unsalted butter
• 1 1/2 large yellow onions, finely chopped in a food processor
• 3 celery stalks, thinly sliced
• 8 medium garlic cloves, minced in a food processor
• 1 1/2 tsp dried oregano
• 6 cups vegetable or chicken stock
• 3 pounds russet potatoes, about 7 medium, peeled and sliced 1/8″ thick with a mandolin
• 4 1/2 T masa harina or fine cornmeal
• 1 1/2 cups heavy cream
• coarse salt and freshly ground black pepper
• 1 1/2 cups grated Monterey Jack cheese, for garnish
• minced cilantro, for garnish

1. Adjust the oven rack so that it is 6 inches (15 cm) below the heating element and preheat the broiler.
2. Place the poblanos on a small, heavy baking sheet lined with aluminum foil.
3. Broil the chiles, turning with tongs halfway through cooking, until the skins are blackened all over, 10 to 12 minutes.
4. Remove from the oven. Fold and seal the aluminum foil together and let cool. (This helps the charred skin steam off.)
5. Melt the butter in a large soup pot or Dutch oven over medium heat.
6. Add the onion and celery and sauté until the onion is translucent, about 4 minutes.
7. Add the garlic and oregano and sauté until fragrant, about 45 seconds.
8. Add the broth and potatoes, cover, and bring to a simmer. Reduce the heat to low and continue simmering while you prep the chiles.
9. Remove the chiles from the foil pouch. Discard the stems and seeds. Peel off and discard the blackened skins.
10. Chop the chiles and add them to the soup pot.
11. Cover and simmer over low heat, stirring frequently, unit the potatoes are fall-apart tender, about 25 minutes.
12. Place the masa in a medium bowl and gradually whisk in the cream.
13. Add the mixture to the soup and cook, uncovered, until thickened and bubbly, about 5 minutes.
14. Season with salt and pepper.
15. Ladle the soup into bowls and sprinkle with the grated cheese and minced cilantro. Serve immediately.

Note: The cooled soup (without cheese) can be stored in airtight containers in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Defrost overnight in the refrigerator overnight and reheat very gently.

For the Skillet Cornbread:

• 6 T (85 g) unsalted butter
• 1 cup (140 g) cornmeal
• 1 cup (140 g) white whole wheat flour
• 1 T baking powder
• 3/4 tsp fine sea salt
• 3/4 cup (180 ml) buttermilk
• 1/2 cup (120 g) sour cream or plain full-fat Greek yogurt
• 3 T pure maple syrup
• 2 large eggs

1. Preheat the oven to 425 degrees, preferably on convection.
2. While the oven is preheating, place the butter in a 12-inch (30.5 cm) cast iron skillet and place the skillet into the oven. Heat the pan until the butter is melted and browned, about 10 minutes. Remove the pan from the oven.
3. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
4. In a medium bowl, whisk together the buttermilk, sour cream, maple syrup, and eggs.
5. Add the buttermilk mixture to the cornmeal mixture and scrape the melted butter from the skillet into the batter.
6. Mix with a wooden spoon until just blended. Do not overmix.
7. Scrape the batter into the skillet and smooth the top with a rubber spatula.
8. Bake until a toothpick inserted into the center comes out clean, about 14 to 15 minutes.
9. Let bread cool in the pan for 5 to 10 minutes.
10. Cut the cornbread into wedges or pieces, as desired. Serve warm or at room temperature.

Note: This moist cornbread freezes well. Stack the cooled wedges, wrap them in foil, and freeze in a ziplock plastic bag for up to 3 months. To reheat, arrange the bread in an even layer on a baking sheet lined with foil, and bake in a 350 degree oven until heated through, about 15 to 20 minutes.

One Year Ago: Butternut Squash Bread Soup

Two Years Ago: White Bean Soup with Bacon & Herbs

Three Years Ago: Slow Cooker Pork Tinga Tacos

Four Years Ago:

• Red Onion Soup with Gruyère Toasts
• Moroccan Butternut Squash Soup

Five Years Ago: Hungarian Lentil Stew and Spicy Lentil Chili