“I make this in a cast iron skillet. It is so good and easy and tastes just like tamales. I think the buttermilk in the cornmeal really adds to the flavor. My entire family loves it!”
READY IN:
1hr
SERVES:
8
YIELD:
8 wedges
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. In a cast iron (or oven proof) skillet prepare chili filling. Heat oil on medium high. Saute turkey, onion, bell pepper, chili powder, and cumin in the oil until meat is browned, 6-8 minutes. Drain.
  3. Add tomato sauce and beans. Season to taste with salt and pepper and ground chili, add more chili powder if desired.
  4. Sprinkle cheese over chili.
  5. Prepare cornmeal topping: combine the corn, buttermilk, and oil in blender and blend until fairly smooth. Blend in the egg.
  6. Mix together the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Pour in the buttermilk mixture and stir just until moistened. The batter will be lumpy. Spread batter over the chili mixture in skillet.
  7. Bake for 30 minutes or until topping is golden and firm. (Check to make sure that the cornmeal topping is cooked all the way through).
  8. Bake for 30-40 minutes, til topping is golden and firm. (Batter made from frozen corn may take longer)
  9. Let stand 5 minutes. Cut into 8 wedges.
  10. Enjoy!

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