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.
- 1 Tablespoon olive oil
- 1 lb ground turkey or ground beef (I use 94% lean but anything works)
- 1 cup chopped onion
- 1 cup chopped green bell pepper (or any color)
- 1/2 of a jalapeño, finely chopped
- 2 teaspoons minced garlic
- 2 (8 ounce) cans tomato sauce
- 1 (15 ounce) can diced tomatoes
- 1 (16 ounce) can kidney beans
- 1 Tablespoon chili powder
- 1 Tablespoon packed light or dark brown sugar
- 1 and 1/2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 cup (120g) cornmeal
- 1 cup (125g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1/4 cup (50g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 cup (240ml) buttermilk or whole milk, at room temperature
- optional: 1 cup corn (fresh, frozen, or canned)
- optional for serving: shredded cheddar cheese
- In a large oven-proof skillet (12 inches like this one) over medium heat, heat the oil for 1 minute. Add the ground turkey, onion, peppers, jalapeño, and garlic. Sauté until browned and cooked through, breaking up with a spoon as you go– about 10 minutes. Stir in the rest of the chili ingredients, then reduce to medium-low heat. Cover and allow to simmer for 15 minutes.
- Meanwhile, preheat the oven to 375°F (191°C).
- Also meanwhile, 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.
- Bake for 30 minutes or until the cornbread is golden on top and cooked through. Serve warm. We enjoy each serving with shredded cheddar cheese on top.
- Make Ahead Instructions: If you want to get started ahead of time, prepare the chili the day before, cover, and store in the fridge. Then, 30 minutes before dinner, place into your skillet, throw the cornbread batter on top, and bake as directed.
- Special Tools: 12-inch Skillet and Glass Mixing Bowls
- No Skillet? No Problem: If you do not have a large enough oven-proof skillet, simply prepare the chili on the stove in a pot then spread into an 11×7 (or similar size) casserole dish, then top with cornbread batter and bake.
- Inspired by Food Network.