Step 1

Using a medium bowl, add buttermilk, oil, cornmeal and flour; stir until well combined. Let mixture sit for 15-20 minutes. (Note: This is a good time to start the chili.)

Step 2

Add eggs, baking powder, baking soda, salt, diced jalapenos and melted butter; stir until well combined.

Step 3

Preheat oven to 375°F.

Step 4

Using a large cast iron skillet (I used a 12” skillet), add olive oil and place over medium heat. Once hot, add diced onions. Sauté, stirring occasionally, for 3-4 minutes.

Step 5

Add garlic, stir and sauté for 1-2 more minutes.

Step 6

Add beef and break apart using a wooden spoon. Cook, stirring occasionally, for 8-10 minutes, or until beef is no longer pink. Drain any excess liquid (if any) from pan.

Step 7

Add tomato paste, chili powder, cumin, salt, pepper, thyme and oregano; stir and cook for 2-3 minutes.

Step 8

Add beans, tomatoes and chicken broth. Increase heat and bring mixture to a boil.

Step 9

Once boiling, remove skillet from heat. Pour cornbread batter on top and use a spatula to spread batter evenly on top of chili.

Step 10

Bake for 20-22 minutes, or until cornbread is fully baked.

Step 11

Remove skillet from oven and let cool for 10 minutes before serving.