Cajun Chili Cornbread Skillet
Source of Recipe
Pampered Chef
List of Ingredients
1 pound lean (93%) ground turkey
1 can (11 ounces) chili beans in sauce
2 tablespoons Cajun Herb Seasoning Mix, divided
1 garlic clove, pressed
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, chopped
4 ounces sharp cheddar cheese, shredded, divided (1 cup)
2 packages (8.5 ounces each) corn muffin mix
1/2 cup water
3 eggs
Recipe
1. Preheat oven to 350F. In a skillet, cook and stir ground turkey over medium heat 8-10 minutes or until no longer pink; drain if necessary. In small bowl, combine turkey, chili beans, 1 tablespoon of the seasoning mix and garlic pressed with Garlic Press.
2. Using Utility Knife, slice 6 rings from both red and green bell pepper for a total of 12 rings. Arrange bell pepper rings in an overlapping circular pattern in bottom of skillet. Chop onion; sprinkle over pepper rings. Carefully spoon chili mixture over vegetables.
3. Shred cheese using grater. In a bowl, combine muffin mix, remaining seasoning mix and half of the cheese. Add water and eggs; mix until smooth. Pour batter evenly over chili mixture. Bake, uncovered, 30-35 minutes or until cake tester inserted in center comes out clean. Carefully remove skillet to cooling rack. Loosen edges of cornbread from skillet.
4. To unmold cornbread, place a 15" pc. of parchment paper over cornbread. Place a round bak-stone over parchment paper. Carefully invert cornbread onto bak-stone; place on inverted rack. Sprinkle with remaining shredded cheese. Serve Yield: 12 servings or 24 sample servings
Cook's Tip: Lean (90%) ground beef, cooked and drained, can be substituted for ground turkey, if desired.
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