Each bite is a savory blend of cornbread and chili! This Turkey Chili Cornbread Pie is pure comfort food!
This savory pie has some spice from the chili and sweet from the corn! Such a delicious combination and with each fork full you’ll get a bite of the cornbread crust. Top the pie with some sour cream or Greek yogurt, and add sliced jalapenos for some extra heat!
This recipe makes enough to serve 6-8, so instead of baking this in a casserole dish I made two pies. One is for Alan and me and the other is for Sam to enjoy at his new place (sniff-sniff…woo-hoo!).
Alan and I will have the house to ourselves again. After coming back to CA after a year at the University of Hawaii and another half year in Santa Barbara, Sam has been home attending our local community college. There were various aspects of the college scene that wasn’t clicking with him.
I think he felt that going away to college was the thing to do, even though we encouraged him to stick around for a few years. Regardless, he’s happy to be back in town and so am I! There is a California State University a short 11 miles from where we live, and that’s where he’ll be attending in the Fall, but he still wants to live out on his own. That’s cool.
He’s renting a house with two other roommates near the college, so that means he’ll be living off chicken, rice and veggies again, which is a great alternative to the Top Ramen and Mac ‘n Cheese I ate during my college years! I’m sure he’ll be by often, especially when he gets bored with his menu and gets a taste of this Turkey Chili Cornbread Pie!
- 1 1/2 pounds ground turkey
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 1/2 teaspoons chili powder
- salt and pepper to taste (about 1 teaspoon salt, 1/4 teaspoon pepper)
- 2 large garlic, chopped
- 1 28 ounce can crushed tomatoes
- 1 1/2 cup corn kernels (frozen or drained if using canned)
- 1 15 1/2 ounce black beans, rinsed and drained
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup milk
- 2 eggs, large
- 6 tablespoons butter, unsalted, melted and cooled
- Sour cream or Greek yogurt for topping (optional)
- jalapeno slices for topping (optional)
You can use two pre-made cornbread mixes like Jiffy if you prefer.