Turkey Chili Corn Bread Casseroles

Makes: 8 servings Prep 20 mins Start to Finish 1 hr 15 mins

Ingredients

1 tablespoon vegetable oil, plus additional for ramekins

1 1/2 pounds ground turkey

2 cups coarsely chopped onion

2 1/2 tablespoons chili powder

1 tablespoon finely chopped garlic

1 28 ounce can crushed tomatoes in thick puree

1 10 ounce box frozen corn

1 15 1/2ounce can black beans, rinsed and drained

1 cup yellow cornmeal

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon coarse salt

1/4 teaspoon baking soda

1 cup buttermilk

2 large eggs

6 tablespoons unsalted butter, melted

1/2 cup chopped scallion, green part only

Directions

1. Preheat oven to 375 degree F and lightly oil 8 ovenproof ramekins (about 2-cup capacity) or glass dishes.

2. Heat oil in a 5-quart pot over moderately high heat. Add turkey and cook, breaking up with a spoon, until no longer pink. Transfer turkey with a slotted spoon to a bowl, leaving fat in pot. Add onion to pot and cook, stirring, until softened, about 2 minutes. Add chili powder and garlic; cook, stirring, 1 minute. Add tomatoes with puree, corn, and turkey; simmer, stirring occasionally, 10 minutes. Remove pan from heat and stir in beans; salt and pepper to taste.

3. Whisk cornmeal, flour, sugar, baking powder, salt, and baking soda together in a bowl. Whisk buttermilk, eggs, butter, and scallion together in another bowl. Add buttermilk mixture to cornmeal mixture, stirring until just combined.

4. Spoon about 1 cup chili into each prepared ramekin and evenly top with a spoonful of corn bread butter. Bake on a sheet pan in middle of oven until corn bread is golden brown and chili is bubbling, about 25 minutes. Makes 8 servings.

Nutrition Facts

Servings Per Recipe 8
cal.(kcal)570,
Fat, total(g)24,
chol.(mg)160,
sat. fat(g)9,
carb.(g)62,
fiber(g)7,
pro.(g)30,
sodium(mg)855,
Percent Daily Values are based on a 2,000 calorie diet

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