Cajun Chili Cornbread Skillet
1 pound lean (93%) ground turkey
1 can (11 ounces) chili beans in sauce
2 tablespoons Cajun Herb Seasoning Mix, divided
1 garlic clove, pressed
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, chopped
4 ounces sharp cheddar cheese, shredded, divided (1 cup)
2 packages (8.5 ounces each) corn muffin mix
1/2 cup water
1. Preheat oven to 350ºF. In a skillet, cook and stir ground turkey over medium
heat 8-10 minutes or until no longer pink; drain if necessary. In small bowl,
combine turkey, chili beans, 1 tablespoon of the seasoning mix and garlic
pressed with Garlic Press.
2. Using Utility Knife, slice 6 rings from both red and green bell pepper for a
total of 12 rings. Arrange bell pepper rings in an overlapping circular pattern
in bottom of skillet. Chop onion; sprinkle over pepper rings. Carefully spoon
chili mixture over vegetables.
3. Shred cheese using grater. In a bowl, combine muffin mix, remaining seasoning
mix and half of the cheese. Add water and eggs; mix until smooth. Pour batter
evenly over chili mixture. Bake, uncovered, 30-35 minutes or until cake tester
inserted in center comes out clean. Carefully remove skillet to cooling rack.
Loosen edges of cornbread from skillet.
4. To unmold cornbread, place a 15-inch piece of parchment paper over cornbread.
Place a round baking stone over parchment paper. Carefully invert cornbread onto
baking stone; place on inverted rack. Sprinkle with remaining shredded cheese.
Yield: 12 servings or 24 sample servings
Nutrients per serving: Calories 300, Total Fat 10 g, Saturated Fat 4 g,
Cholesterol 90 mg, Carbohydrate 16 g, Protein 14 g, Sodium 290 mg, Fiber 3 g
Cook's Tip: Lean (90%) ground beef, cooked and drained, can be substituted for
ground turkey, if desired.
Source: Pampered Chef