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Sunday, September 19, 2010

Cajun Chili Cornbread Skillet

Servings: 12
Source: The Pampered Chef
  • 1 pound lean (93%) ground turkey
  • 1 can chili beans in sauce (11 ounce)
  • 2 tablespoons Pantry 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 corn muffin mix (8.5 ounce)
  • 1/2 cup water
  • 3 eggs

  1. In Family Skillet, cook and stir ground turkey over medium heat 8 to 10 minutes or until no longer pink; drain if necessary. In small Colander 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 using Food Chopper; sprinkle over pepper rings. Carefully spoon chili mixture over vegetables in Skillet using Nylon Spoon.
  3. Shred cheese using Deluxe Cheese Grater. In Classic Batter Bowl, combine muffin mix, remaining Seasoning Mix and half of the cheese using Stainless Steel Whisk. Add water and eggs; mix until smooth. Pour batter evenly over chili mixture. Bake, uncovered, 30 to 35 minutes or until Cake Tester inserted in center comes out clean. Using Oven Mitts, carefully remove Skillet to Nonstick Cooling Rack. Loosen edges of cornbread from Skillet using Skinny Scraper. 
  4. To unmold cornbread, place a 15-inch piece of Parchment Paper over cornbread. Place a Round Baking Stone over Parchment Paper. Using Oven Mitts, carefully invert cornbread onto Baking Stone; place on inverted Rack. Sprinkle with remaining shredded cheese. Serve using Slice 'N Serve.

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