Turkey Chili Corn Bread Casseroles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Good Casserole 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 |
Directions:
1. 1. Preheat oven to 375 degree F and lightly oil 8 ovenproof ramekins (about 2-cup capacity) or glass dishes.
2. 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. 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. 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.
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