Ingredients (chili):
- One package ground turkey
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1/2 teaspoon ground black pepper
- 2 tablespoons chili powder
- 1 packet chili seasoning
- 1 15 oz can diced tomatoes
- 1 15 oz can of corn
- 1 cup chicken broth
- 1 cup chunky salsa
Ingredients (cornbread topping):
- 1 stick butter
- 1-1/2 cups buttermilk
- 2 medium eggs
- 1/3 cup sugar
- 1 teaspoon salt
- 1 cup yellow cornmeal
- 1 cup flour
- 1 teaspoon baking soda
- 2 cups shredded cheddar cheese (to be used between the chili and cornbread)
What to do:
- Heat the olive oil in a large saucepan over medium heat and brown the ground turkey.
- Once the meat is thoroughly browned, place that and all chili ingredients into crock pot. Cook on low heat for 4-5 hours.
3. When the chili is nearing its end in the crock pot, preheat the oven to 400° and make the mix for the cornbread topping. I got the recipe for the cornbread here. Follow it exactly until you have completed the mix. Do not turn the batter into the pan - stop after you have smoothed the batter.
4. Pour the turkey chili into a 9-inch pan. Then add a layer of cheddar cheese. Pour the cornbread batter over the cheese (you may not need to use all of the batter - stop pouring before it overflows!).
5. Cook in oven for 20-25 minutes, or until cornbread topping has turned a nice golden brown.
There you have it! This was so incredibly delicious and really hits the spot on a cold evening. Things got a little messy while the chili was cooking because our crock pot is miniature sized, but those who own a regular sized crock pot (aka everyone else in the universe) shouldn't have any issues with the chili spilling over. It's hard to fit it all into a 9-inch pan, so if you have anything larger, I would suggest using that (a square pan would be fine, too). Enjoy!
