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.
- 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/