1 Tablespoon olive oil
1 lb ground turkey (or 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 cumin (for that key chili taste!)
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)
- 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. 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.
Make ahead tip: 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.
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.
Original Recipes visit: Cornbread-Topped Skillet Chili @ sallysbakingaddiction.com