Description
Chili and cornbread go so well together, why not bake them in the same pan! I’ve been making this for years and my kids love it. I use ground turkey, but ground beef could be substituted if preferred. You can make this in individual 12- to 16-ounce casseroles if you prefer. Serve with tortilla chips and top with sour cream if desired.
Ingredients
- 1 pound lean ground turkey
- ½ cup chopped celery
- ½ cup chopped onion
- 1 tablespoon chili powder
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon crushed red pepper (Optional)
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can chili beans with chili gravy
- 1 (15 ounce) can cannellini beans, drained
- 2 (8.5 ounce) packages cornbread mix
- ⅔ cup milk
- 2 eggs
- 1 cup shredded Cheddar cheese
Instructions
- Cook turkey
- celery
- and onion in a skillet over medium heat until turkey is no longer pink
- 5 to 7 minutes. Add chili powder
- black pepper
- cumin
- and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce
- chili beans
- and cannellini beans. Cook until heated through
- about 5 minutes. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Combine cornbread mixes
- milk
- and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter.
- Bake in the preheated oven
- uncovered
- until edges of cornbread are nicely browned and center appears to be set
- about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted
- 5 to 10 minutes more.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 8