August 12, 2009
Chili-Cornbread
Skillet
1-1/4 lbs. Ground Turkey 1/2 tsp. Salt 1/4 tsp. Black Pepper 1/4 cup Water 2 Eggs 1 tbsp. Oil 1 can Chili seasoned Pinto Beans 1 box(8.5 oz) Corn Muffin Mix 1 Green Pepper, cored and diced |
Preheat oven to 400 degrees. In a 10" cast iron skillet, heat 1 tbsp. oil over medium heat. Cook green pepper 5 min. Stir in ground turkey, 1/2 tsp. salt, and 1/4 tsp. black pepper. Cook 5 min., breaking apart turkey with a spoon. Stir in beans and heat through. Remove skillet from heat. Stir in 2 tbsp. of dry corn muffin mix. Pour remaining muffin mix into a med. bowl. Add eggs and 1/4 cup water. Stir until combined. Pour over chili mixture. Top with a twist or 2 of freshly ground pepper. Transfer skillet to oven and bake for 20 min. or until top is firm and light brown. Cool 5 min. before serving. Serves 6 |