Cajun Chili Cornbread Skillet |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A bit spicy, but worth it. I can't remember what cookbook I found this in but my ex used to request it on a regular basis. It calls for a skillet that can be baked, but I used an 8x8 baking dish. Ingredients:
1 lb lean ground turkey |
1 (15 ounce) can chili beans, in sauce |
2 tablespoons cajun seasoning, divided |
1 garlic clove, minced |
1 red bell pepper, cut into rings |
1 green bell pepper, cut into rings |
3/4 cup chopped onion |
2 (8 1/2 ounce) packages corn muffin mix |
1 cup shredded cheddar cheese, divided |
1/2 cup water |
3 eggs |
Directions:
1. Preheat oven to 350.
2. In large skillet, cook and stir ground turkey over medium heat 8-10 minutes or until no longer pink; drain.
3. In medium bowl, combine turkey, chili beans, 1 Tbsp seasoning, and garlic; set aside.
4. Slice 6 rings from each bell pepper for a total of 12 rings. Arrange bell pepper rings in an overlapping circular pattern on the bottom of deep skillet.
5. Chop onion; sprinkle over bell pepper.
6. Carefully spoon turkey mixture over vegetables in skillet.
7. In medium bowl, combine muffin mixes, remaining seasoning mix and half of the cheese; mix well.
8. Add water and eggs; mix well and pour over turkey mixture.
9. Bake uncovered 30-35 minutes or until toothpick inserted in center comes out clean.
10. Remove skillet from oven. Loosen edges of cornbread. Sprinkle with remaining cheese.
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