Q1: What is the best kind of skillet to use for a one-pan, stovetop-to-oven casserole?

The absolute best tool for this job is a large, 12-inch, well-seasoned cast-iron skillet . Cast iron heats very evenly on the stovetop and is perfect for searing meat and sautéing vegetables, and it can go seamlessly into a hot oven for the final bake. A large, oven-safe stainless steel skillet or a Dutch oven would also work beautifully.

Q2: Can I use a different kind of cornbread topping?

Yes! If you have a favorite, from-scratch cornbread recipe, it will likely work beautifully on top of this chili. You can also use a box of your favorite cornbread mix (like Jiffy®) for an even faster shortcut. Simply prepare the mix according to the package directions and spread it over the chili.

Q3: Can I make this ahead of time?

Yes, this is a perfect make-ahead meal! The best method is to prepare the chili base completely and store it in the refrigerator for up to 2 days. When you are ready to eat, simply bring the chili to a simmer on the stovetop, top it with the freshly made cornbread batter, and bake as directed.

Q4: How do I keep the cornbread from getting soggy on the bottom?

This recipe has a built-in secret to prevent a soggy cornbread layer! By spreading the raw cornbread batter directly on top of the hot, simmering chili , the bottom of the cornbread begins to cook and set immediately. This, combined with the thick texture of the chili, ensures that you will have a perfectly cooked, tender cornbread topping with no raw or doughy layer in between.

Q5: Can I make this in a regular casserole dish if I don't have an oven-safe skillet?

Of course! Simply prepare the chili base on the stovetop in any large pot or skillet. Then, transfer the hot chili to a greased 9x13-inch baking dish , top it with the cornbread batter, and bake as directed.

The Best Easy One-Skillet Chili Cornbread Casserole

A hearty, one-skillet comfort food meal, this Cornbread Chili Casserole features a savory ground turkey chili topped with a sweet cornbread crust. The chili is made on the stovetop with ground turkey, onions, peppers, tomatoes, and kidney beans, all simmered in a seasoned sauce. A simple, moist cornbread batter is then spread directly on top of the hot chili in the same oven-safe skillet. The entire dish is then baked until the chili is bubbly and the cornbread topping is golden brown and cooked through.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 6-8 servings
Category: Casserole
Method: Baking, Sautéing
Cuisine: American

Ingredients

For the Chili:
1 Tablespoon olive oil
1 lb ground turkey (or ground chicken or beef)
1 cup chopped yellow onion
1 cup chopped bell pepper
1/2 of a jalapeño, finely chopped
2 garlic cloves, minced
2 (8-ounce) cans tomato sauce
1/2 cup chicken broth
1 (14.5-ounce) can diced tomatoes, drained
1 (15.5-ounce) can kidney beans, drained and rinsed
1 Tablespoon packed light or dark brown sugar
1 and 1/2 teaspoons chili powder
1 and 1/2 teaspoons dried oregano
1 and 1/2 teaspoons ground cumin
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
For the Cornbread Topping:
1 cup fine cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1/4 cup packed light or dark brown sugar
1 large egg, at room temperature
1 cup buttermilk or whole milk, at room temperature
1 cup corn (optional)

Instructions

In a large, 12-inch ovenproof skillet, heat the olive oil over medium heat. Add the ground turkey, onion, bell pepper, jalapeño, and garlic. Sauté for about 10 minutes, breaking up the meat, until it has cooked through.
Stir in the rest of the chili ingredients (tomato sauce, broth, diced tomatoes, beans, brown sugar, and all spices).
Reduce the heat to medium-low, cover, and let the chili simmer for 15 minutes.
While the chili simmers, preheat the oven to 375°F (191°C).
Make the Cornbread Topping: In a large bowl, whisk together all of the cornbread ingredients, including the optional corn.
Remove the chili from the heat and spread the cornbread batter evenly on top.
Bake the Casserole: Transfer the skillet to the preheated oven. Bake, uncovered, for 30–35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into it comes out clean.
Let the casserole cool for a few minutes before spooning into bowls to serve. Serve warm with optional toppings like shredded cheddar cheese or sour cream.

Notes

This is a one-skillet meal, which is great for easy cleanup. Be sure to use a large, deep, oven-safe skillet.
The cornbread topping is spread directly over the hot chili before the entire skillet goes into the oven.
Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.

Find it online: https://cookupjoy.com/chili-cornbread-casserole/