Rainy Day Chicken & Kielbasa Skillet with Cornbread Topping
When the rain rolls in, this is the kind of meal that brings everyone to the table. It’s smoky, savory, a little spicy, and pure comfort in a skillet. Tender chicken, smoky kielbasa, and colorful veggies simmer together under a golden, honey-kissed cornbread topping. The whole dish bakes in one pan, filling the kitchen with warmth and that unmistakable “something good’s cooking” feeling.
It’s simple, hearty, and totally BombDiggity!
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 4-6
- Category: Casserole
Ingredients
Filling
½ pound diced chicken
½ pound sliced kielbasa
1 tablespoon olive oil (if needed)
1 diced onion
1 diced bell pepper
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, drained
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded cheese (cheddar or pepper jack)
Cornbread Topping
1 cup cornmeal (freshly milled popcorn cornmeal if you have it)
½ cup flour
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon honey or sugar
1 egg
¾ cup buttermilk
2 tablespoons melted butter
Optional: sliced jalapeños for topping, honey or sour cream for serving
Instructions
- Preheat oven to 400°F.
In a large cast iron skillet, sauté the diced chicken until browned and cooked through. Add the sliced kielbasa and cook for 2–3 minutes more until lightly browned.
Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes.
Stir in the black beans, diced tomatoes, smoked paprika, garlic powder, cumin, salt, and pepper. Let it all simmer together for 5 minutes to blend the flavors.
Sprinkle the shredded cheese evenly over the filling.
In a medium bowl, mix the cornbread topping ingredients until just combined. (You can also use half a boxed cornbread mix if you prefer.)
Pour the batter evenly over the filling, spreading gently to cover. Top with sliced jalapeños if you like a little heat.
Bake uncovered for 20–25 minutes, until the cornbread is golden and set.
Serve warm, drizzled with honey or topped with sour cream if you’re feelin’ fancy.
It’s smoky, savory, just a little spicy, and totally bombdiggity.
If you like a skillet supper, try rustic chicken and white bean next. And on a truly cold night, nothing beats Lane’s Tennessee chili.
Written by
Lane and Jules Morris
Authors and University of Tennessee faculty writing from our farm in East Tennessee about gardening, the farm kitchen, faith and designing a flourishing life at any age. More about us
