Cornbread-Chili Casserole

Cornbread-Chili Casserole Plated

A hearty scoop of our Cornbread-Chili Casserole is sure to hit the spot on game day.
(Photo by Jathan Fink, Jadeworks Entertainment)

I love cooking with cast iron, especially when I get to prep a whole meal in one pan! My Cornbread-Chili Casserole combines everything I love about my usual standard skillet cornbread and chili into one dish. Tasty, hearty, and delicious,your family will ask for this one time and again. And because it combines a deep flavor profile with a bit of heat, lots of veggies and a crispy crust, what’s not to like? Enjoy!

PREP: 10 minutes
COOK: 30 minutes

INGREDIENTS

  • 4 tablespoons vegetable oil, divided
  • 1 cup white onion, chopped
  • 1 cup purple onion, chopped
  • 3 tablespoons chili powder
  • 1 pound ground turkey
  • 1/2 teaspoon Kosher salt, divided
  • 1/2 teaspoon ground pepper, divided
  • 2 cups corn kernels
  • 1 10-ounce can diced tomatoes with green chilies
  • 4 tablespoons chopped green chilies
  • 1 1/2 cups yellow cornmeal
  • 3/4 teaspoon baking powder
  • 1 large egg
  • 1 cup buttermilk
  • Shredded cheddar cheese (optional)
  • Lime wedges (optional)

DIRECTIONS

  1. Preheat oven to 400ºF.
  2. Heat 2 tablespoons oil in a large cast-iron skillet over medium high heat. Add onion and chili powder and cook, stirring, until onions start to soften, about 2 minutes. Add turkey and 1/4 teaspoon each of salt and pepper and cook, stirring often, until meat is crumbled and cooked through, 4 to 5 minutes. Add corn, tomatoes and green chilies with their juice and combine, cooking until heated through, about 4 minutes more. Remove from heat.
  3. Meanwhile, whisk cornmeal, baking powder and the remaining 1/4 teaspoon each of salt and pepper in a medium bowl. Whisk egg, buttermilk, and remaining 2 tablespoons of oil in another bowl. Stir the buttermilk mixture into the cornmeal mixture until combined. Spread the batter over the turkey and vegetables. Transfer the pan to the oven.
  4. Bake until the cornbread is just cooked through, 15 to 20 minutes. Remove from oven and let sit a few minutes before serving. Top with shredded cheddar cheese and a squeeze of lime juice, if desired.

YIELDS: 5 servings

© 2015 Jadeworks Entertainment

Cornbread-Chili Casserole

The best part about our Cornbread-Chili Casserole is that the whole meal cooks up in one pan!
(Photo by Jathan Fink, Jadeworks Entertainment)

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About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

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