Chili Cornbread Skillet

Preheat the oven to 425°F (220°C).

Make the chili: Heat the olive oil in a 4-quart cast iron skillet over medium-high heat. Add the onion and cook for 3–4 minutes, or until soft and browned. Add the garlic and jalapeño, and sauté for another minute, until fragrant.

Add the ground beef and cook for 5–7 minutes, until cooked through and browned. If there is a large amount of excess oil, spoon out of the skillet and discard.

Stir in the tomato paste, diced tomatoes, kidney beans, chili powder, cumin, cinnamon, oregano, salt, and water, and bring to a simmer. Simmer for 10 minutes.

Meanwhile, make the cornbread batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

In a liquid measuring cup or medium bowl, whisk together the milk, eggs, and vegetable oil.

While whisking continuously, slowly pour the wet ingredients into the dry ingredients and stir just until everything is moistened.

Remove the chili from the heat and sprinkle the shredded cheese evenly across the surface.

Pour the cornbread batter over the chili and cheese, and spread evenly all the way to the edges of the pan.

Bake for 25 minutes, or until the cornbread is golden brown on top. Remove from the oven and let rest for a few minutes before serving.

Scoop the chili and cornbread into bowls and garnish with cilantro.

Enjoy!