Turkey Chili Cornbread Casserole

By awright0511

Ingredients

• 1 tablespoonvegetable oil, plus additional for ramekins
• 1-1/2 poundsground turkey
• 2 cupscoarsely chopped onion
• 2-1/2 tablespoonschili powder
• 1 tablespoonfinely 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 cupyellow cornmeal
• 1 cupall-purpose flour
• 2 tablespoonssugar
• 2 teaspoonsbaking powder
• 1 teaspooncoarse salt
• 1/4 teaspoonbaking soda
• 1 cupbuttermilk
• 2 largeeggs
• 6 tablespoonsunsalted butter, melted
• 1/2 cupchopped scallion, green part only

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 375 degree F and lightly oil 8 ovenproof ramekins (about 2-cup capacity) or glass dishes.

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. 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. 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. Makes 8 servings.