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.
Foto: Sally's Baking Addiction — Sally
Ingredients
- 1 Tablespoon (15ml) olive oil
- 1 lb ground turkey (or ground chicken or beef)
- 1 cup (130g) chopped yellow onion (1 medium onion)
- 1 cup (130g) chopped bell pepper
- 1/2 of a jalapeño, finely chopped (seeds and ribs removed)
- 2 g arlic cloves, minced
- 2 (8-ounce/227g) cans tomato sauce (or use homemade)
- 1/2 cup (120ml) chicken broth (or vegetable or beef broth)
- 1 (14.5-ounce/411g) can diced tomatoes, drained
- 1 (15.5-ounce/439g) can kidney beans, drained and rinsed
- 1 Tablespoon (12g) packed light or dark brown sugar
- 1 and 1/2 teaspoons chili powder
- 1 and 1/2 teaspoons dried oregano
- 1 and 1/2 teaspoons ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 cup (120g) fine cornmeal
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) 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 (170g) corn (fresh, frozen, or canned & drained)
- optional toppings: shredded cheddar cheese, sour cream, sliced jalapeños
Steps
-
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.
-
Meanwhile, preheat the oven to 375°F (191°C).
-
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, uncovered, for 30–35 minutes or until the cornbread is golden on top and cooked through.
-
Spoon into bowls or onto plates and serve warm with optional toppings.
-
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.
💰 Cost Estimate
📋 Price Breakdown (15% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 1 tablespoon | - | - | |
| ground turkey | 1 lb | - | - |
| 1 cup | - | - | |
| 1 cup | - | - | |
| of a jalapeño | 0.5 | - | - |
| arlic cloves | 2 g | - | - |
| 2 | - | - | |
| 0.5 cup | - | - | |
| 1 | - | - | |
| 1 | - | - | |
| 1 tablespoon | - | - | |
| and 1/2 teaspoons chili powder | 1 | Rp 35.000/kg | Rp 3.500 |
| and 1/2 teaspoons dried oregano | 1 | Rp 35.000/kg | Rp 3.500 |
| and 1/2 teaspoons ground cumin | 1 | Rp 70.000/kg | Rp 7.000 |
| salt | 0.75 teaspoon | - | - |
| fresh ground pepper | 0.25 teaspoon | - | - |
| 1 cup | - | - | |
| 1 cup | - | - | |
| baking powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| salt | 0.125 teaspoon | - | - |
| 0.5 cup | - | - | |
| 0.25 cup | - | - | |
| large egg | 1 | - | - |
| 1 cup | - | - | |
| optional | 1 cup | - | - |
| optional toppings | - | - | - |
*Estimated market prices, may vary by region
Loading comments...