Chili Cornbread Bake
Author: 
Recipe type: Dinner-one pot meal
Cuisine: Southwestern
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • Chili
  • 1½ pounds ground turkey meat
  • 1 large yellow onion, chopped fine
  • 3-4 stalks celery, chopped fine
  • 3 cloves garlic, minced
  • 4 Tablespoons tomato paste
  • 3 Tablespoons chili powder
  • 2 Tablespoons cumin
  • 2 teaspoons dried oregano
  • 2 (15 oz) cans black beans, drained and rinsed
  • 3 (15 oz) cans petite diced tomatoes
  • 1 small bag frozen corn, thawed
  • 1 cup low sodium chicken broth (or water)
  • 1 teaspoon each sea salt and pepper
  • Cornbread
  • 1 ½ cups whole wheat flour
  • 1 cup ground cornmeal (not stoneground)
  • ½ teasppon salt
  • 1 Tablespoon baking powder
  • 2 eggs
  • 2 cups buttermilk
  • 2 teaspoons olive oil (or canola)
  • 2 Tablespoons chopped cilantro
  • ¾ cup shredded cheddar cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Use a large and deep ovenproof skillet and sauté ground turkey, onions, celery and garlic on medium heat for 6-8 minutes.
  3. Add tomato paste, chili powder, cumin and oregano and stir constantly for 2 minutes.
  4. Add tomatoes, beans, corn, broth and salt and pepper.
  5. Bring to a boil and then reduce heat to medium low. Simmer for 12-15 minutes.
  6. Stir occasionally. While chili is simmering mix together cornbread.
  7. In a medium bowl, mix together flour, cornmeal, baking powder and salt.
  8. In a small bowl, beat eggs and add buttermilk and oil.
  9. Wisk together, pour into dry ingredients and mix until just moistened.
  10. Spoon mixture evenly over chili in 8 big dollops.
  11. Bake for 30 minutes until cornbread is golden brown.
  12. When baked through and cornbread is brown, sprinkle cheese on top and broil for 1-2 minutes until bubbly.
  13. Serve with sour cream or plain greek yogurt.
Recipe by Growing Weisser at https://www.growingweisser.com/chili-cornbread-bake