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Turkey Chili Corn Bread Casseroles

Makes: 8  servings Prep 20 mins Start to Finish 1 hr 15 mins
Turkey Chili Corn Bread Casseroles

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