Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Turkey Chili Corn Bread Casseroles




Source of Recipe


LHJ






Recipe Introduction


Just add a green salad and dinner's ready.






List of 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 can (28 oz.) crushed tomatoes in thick puree
  
• 1 box (10 oz.) frozen corn
  
• 1 can (15.5 oz.) 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
  






Instructions



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.
   






Final Comments


Makes 8 servings