This skillet 5-ingredient cornbread dinner is the kind of budget-friendly, stick-to-your-ribs meal that feels like something passed down for a reason. With a simple savory meat base tucked under a golden cornbread topping, it turns a handful of affordable pantry and freezer staples into a filling supper that feeds a crowd and reheats beautifully for a second meal, which is exactly why so many families have leaned on versions of this recipe for years.
Serve this with a simple green salad, cooked green beans, or sliced tomatoes if you want to round it out with something fresh. It also goes well with a spoonful of sour cream, a dash of hot sauce, or a little butter melting into the warm cornbread on top, and leftovers make an easy lunch with fruit or a cup of soup on the side.
Skillet 5-Ingredient Cornbread Delaney
Servings: 6
Ingredients
1 pound ground beef
1 small onion, diced
1 can (15 ounces) pork and beans
1 box (8.5 ounces) cornbread mix, plus ingredients called for on the box
1 cup shredded cheddar cheese
Directions
1. Preheat the oven according to the cornbread mix package directions. Place a large oven-safe cast iron skillet over medium heat and cook the ground beef with the diced onion until the beef is browned and the onion is soft. Drain off any excess grease if needed.
2. Stir in the pork and beans and let the mixture warm through for 2 to 3 minutes, spreading it into an even layer in the skillet.
3. Prepare the cornbread batter according to the package directions. Sprinkle the shredded cheddar cheese evenly over the meat mixture, then pour or spoon the cornbread batter over the top and gently spread it to cover.
4. Bake until the cornbread is golden brown and cooked through, usually about 20 to 25 minutes or according to the cornbread package timing. Let it rest for 5 to 10 minutes before slicing and serving.
Variations & Tips
Stretch It Further: If you need this meal to go even farther, add a drained can of corn or a handful of cooked rice to the meat mixture. It keeps the same cozy texture while making each serving a little more filling.
Cheesier Version: For a richer casserole-style dinner, stir a little cheese into the cornbread batter and add extra cheese on top of the meat layer before baking. It gives you gooey pockets through the center.
Make-Ahead Tip: Brown the beef and onion mixture a day ahead and refrigerate it. When you get home from work, all you have to do is warm the skillet, mix the cornbread topping, and bake.
Skillet Note: If your skillet is not oven-safe, cook the filling on the stove and transfer it to a greased baking dish before adding the cheese and cornbread batter. A 9-inch square dish works well.
Flavor Boost: A pinch of black pepper, a little garlic powder, or a spoonful of mustard stirred into the filling can add extra flavor without changing the spirit of this simple five-ingredient supper.