Tuesday, January 15, 2013

Chili Cornbread Skillet

My family goes bananas every time I cook this meal. I got this recipe years ago from Parents magazine and I always make it during winter. So enjoy and Bon Appetit!

Chili-Cornbread Skillet
Prep 5 min
Cook 11 min
Bake 20 min 400 degrees F

1 green pepper
1 1/4 pounds ground turkey
1 can chili seasoned pinto beans ( I use Bush's bbq beans!!)
1 box corn muffin mix
2 eggs

It's Showtime..!!
1. Heat oven to 400 degrees F. In a 10-inch oven-proof skillet, heat 1 tablespoon oil over medium heat. Add green pepper; cook 5 minutes. Stir in ground turkey, 1/2 teaspoon salt and 1/4 teaspoon black pepper; cook 5 minutes, breaking apart with a spoon. Stir in beans and heat through. Remove skillet from heat.
2. Stir 2 tablespoons of the dry corn muffin mix into mixture in skillet. Pour remaining corn muffin mix into a medium-size bowl. Add eggs and 1/4 cup water. Stir until well combined. Pour over chili mixture in skillet (it may not completely cover). Top with a twist or two freshly ground black pepper.
3. Transfer to oven and bake at 400 degrees F for 20 minutes, or until top is firm and lightly browned (chili may bubble over edge). Let cool 5 minutes before serving.

This recipe is brought to you by The Baby Goddess Boutique

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