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Rainy Day Chicken & Kielbasa Skillet with Cornbread Topping Recipe

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Rainy Day Chicken & Kielbasa Skillet with Cornbread Topping

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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!

  • Author: Jules
  • 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.

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