Fall is right around the corner. Before you know it, you'll be going pumpkin picking and eating apple cider donuts and wearing cozy sweaters.
But there are still plenty of fresh tomatoes and peaches to eat. Use them in this light chili, topped with a comforting cornbread cobbler — a dish that artfully toes the line between summer and fall.
What really draws me to this recipe is the fact that it can be made in one skillet. You start by cooking the chili on the stovetop, then you drop the cornbread batter on top and put the whole skillet in the oven until the cornbread is golden.
You can even take the skillet from the oven to the table and serve right out of it for a rustic, comforting meal that perfectly straddles the seasons.
→ Get the Recipe: Summer Chili Cornbread Cobbler from Baked the Blog