Ingredients
1tbspolive oil
1lbground turkey,or beef
1cuponion,chopped
1cupgreen bell pepper,chopped, or any color
½jalapeño,finely chopped
2tspgarlic,minced
2canstomato sauce
1cantomatoes,diced
1cankidney beans
1tbspchili powder
1tbspbrown sugar,light or dark, packed
1½tsporegano,dried
1tspsalt
1tspcumin
1cupcornmeal
1cupall purpose flour,spoon & leveled
1tspbaking powder
⅛tspsalt
½cupunsalted butter,melted and slightly cooled
¼cupbrown sugar,light or dark, packed
1large egg,at room temperature
1cupbuttermilk,or whole milk, at room temperature
1cupcorn,fresh, frozen, or canned, optional
Preparation
In a large oven-proof skillet over medium heat, heat the oil for 1 minute. Add the ground turkey, onion, peppers, jalapeño, and garlic.
Sauté until browned and cooked through, breaking up with a spoon as you go for about 10 minutes.
Stir in the rest of the chili ingredients then reduce to medium-low heat. Cover and allow to simmer for 15 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Whisk all of the cornbread ingredients together in a large bowl. Remove the chili from heat and spread the cornbread batter on top.
Bake for 30 minutes or until the cornbread is golden on top and cooked through. Serve warm.
