Cornbread Chili Casserole

Cornbread Chili Casserole

In this hearty and satisfying dinner recipe, you can enjoy 2 in 1: cornbread served on top of turkey (or beef) chili. Everything is cooked in the same pan.

Brooke1999Brooke1999
Prep10 min
Cook50 min
Total1 hr
Servings8
Difficultymedium

Ingredients

  • 1 Tablespoon (15ml)Olive Oil
  • 1 lbground turkey (or ground chicken or beef)
  • 1 cup (130g)yellow onion (1 medium onion), chopped
  • 1 cup (130g)Bell Peppers, chopped
  • 0.5Jalapeño, finely chopped (seeds and ribs removed)
  • 2Garlic, minced
  • 2 cans (8-ounce/227g)tomato sauce (or use homemade)
  • 0.5 cup (120ml)chicken broth (or vegetable or beef broth)
  • 1 can (14.5-ounce/411g)Tomatoes, drained
  • 1 can (15.5-ounce/439g)Kidney Beans, drained and rinsed
  • 1 Tablespoon (12g)light or dark brown sugar, packed
  • 1.5 tspChili Powder
  • 1.5 tspDried Oregano
  • 1.5 tspGround Cumin
  • 0.75 tspSalt
  • 0.25 tspfresh ground pepper
  • 1 cup (120g)fine cornmeal
  • 1 cup (125g)All Purpose Flour, spooned & leveled
  • 1 tspBaking Powder
  • ⅛ tspSalt
  • 0.5 cup (8 Tbsp; 113g)Unsalted Butter, melted and slightly cooled
  • 0.25 cup (50g)light or dark brown sugar, packed
  • 1Eggs, at room temperature
  • 1 cup (240ml)buttermilk or whole milk, at room temperature
  • 1 cup (170g)corn (fresh, frozen, or canned & drained), optional

Instructions

  1. 1

    In a large ovenproof skillet that holds 3.5–4 quarts, such as this 12-inch skillet, heat the oil over medium heat for 1 minute. Add the ground turkey, onion, bell pepper, jalapeño, and garlic. Sauté until meat has cooked through, breaking up with a spoon as it cooks, about 10 minutes. Stir in the rest of the chili ingredients, and then reduce to medium-low heat. Cover and simmer for 15 minutes.

  2. 2

    Meanwhile, preheat the oven to 375°F (191°C).

  3. 3

    Whisk all of the cornbread ingredients together in a large bowl, including the optional corn. Remove the chili from heat and spread the cornbread batter on top.

  4. 4

    Bake, uncovered, for 30–35 minutes or until the cornbread is golden on top and cooked through.

  5. 5

    Spoon into bowls or onto plates and serve warm with optional toppings.

  6. 6

    Cover and store leftovers in the refrigerator for up to 1 week. I usually spoon it all into a reusable container. Reheat in a skillet over medium heat, or in the microwave as desired.