Chili Cornbread Bake

Fridays are my menu planning and grocery shopping day. I usually think about what I am craving first and then go from there. This week I was craving this cornbread.

So, I decided to combine both this cornbread and chili. To offset the cheese and sour cream in the cornbread I used turkey in the chili.

This was a hit in our house and will be revisited again. Give it a try!

Turkey Chili:

one medium onion, chopped
one green pepper, chopped
3/4-1 lb lean ground turkey (you can use beef or regular ground turkey)
2 TBSP chili seasoning (I used homemade from this recipe)
one 16oz can of chopped tomatoes
one 16oz can of chili beans
1/4 cup water

Cornbread Mix:

1/2 cup flour
1/2 cup cornmeal
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 egg
1 cup creme fraiche or sour cream
1 1/2 cup shredded cheddar cheese, divided
1 cup frozen corn

Make chili. In a large deep skillet sauté the onion and green pepper in a tsp of oil until soft. Set veggies aside. Saute turkey until completely cooked. Mix in veggies and chili seasoning. Add tomatoes, beans, and water. Simmer for 30 minutes.

Preheat oven to 375.

Prepare cornbread. Mix flour, cornmeal, baking powder, baking soda, and salt. Mix egg and sour cream. Add sour cream mixture to the dried ingredients and mix well. Mix in a cup of cheese and corn.

Assemble. In a large deep casserole dish add the chili. Spread the cornbread mixture on top of the chili. Sprinkle the remaining 1/2 cup of cheese on top of the cornbread batter.

Bake 45 minutes. Test the cornbread with a knife. If the knife comes out clean it is done.



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