How To Make Cornbread-Topped Skillet Chili
Top your favorite skillet chili with cornbread batter, bake in the oven for 30 minutes and you’ve just made yourself the ultimate comfort food.
Serves:
Ingredients
- 1tbspolive oil
- 1lbground turkey,or beef
- 1cuponion,chopped
- 1cupgreen bell pepper,chopped, or any color
- ½jalapeño,finely chopped
- 2tspgarlic,minced
- 2canstomato sauce
- 1cantomatoes,diced
- 1cankidney beans
- 1tbspchili powder
- 1tbspbrown sugar,light or dark, packed
- 1½tsporegano,dried
- 1tspsalt
- 1tspcumin
For the Cornbread Topping:
- 1cupcornmeal
- 1cupall purpose flour,spoon & leveled
- 1tspbaking powder
- ⅛tspsalt
- ½cupunsalted butter,melted and slightly cooled
- ¼cupbrown sugar,light or dark, packed
- 1large egg,at room temperature
- 1cupbuttermilk,or whole milk, at room temperature
- 1cupcorn,fresh, frozen, or canned, optional
Instructions
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In a large oven-proof skillet over medium heat, heat the oil for 1 minute. Add the ground turkey, onion, peppers, jalapeño, and garlic.
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Sauté until browned and cooked through, breaking up with a spoon as you go for about 10 minutes.
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Stir in the rest of the chili ingredients then reduce to medium-low heat. Cover and allow to simmer for 15 minutes.
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Meanwhile, preheat the oven to 375 degrees F.
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Whisk all of the cornbread ingredients together in a large bowl. Remove the chili from heat and spread the cornbread batter on top.
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Bake for 30 minutes or until the cornbread is golden on top and cooked through. Serve warm.
Nutrition
- Calories: 486.26kcal
- Fat: 20.15g
- Saturated Fat: 9.35g
- Trans Fat: 0.53g
- Monounsaturated Fat: 6.54g
- Polyunsaturated Fat: 2.72g
- Carbohydrates: 57.19g
- Fiber: 7.28g
- Sugar: 15.48g
- Protein: 21.93g
- Cholesterol: 94.10mg
- Sodium: 930.67mg
- Calcium: 161.45mg
- Potassium: 898.34mg
- Iron: 4.96mg
- Vitamin A: 173.64µg
- Vitamin C: 29.89mg
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