Tags: cast iron skillet, chili, skillet cornbread
I took Deborah‘s advice and made skillet cornbread in my new cast iron skillet. AMAZING results! Seriously, the corn bread baked beautifully. It was perfectly cooked, had an amazing color, didn’t stick to the pan, and washed up in a breeze.
How could I have gone so long without a cast iron skillet?!!! I’m hooked, totally sold, and will probably return to the flea market next month to pick up a 10 inch skillet.
I used this recipe for the cornbread. Next time I will add some jalapenos because I like some zip in my food. Plus the spicy jalapenos with some sweet honey would be amazing.
We ate it up with a nice bowl of turkey chili. Perfect for this crisp fall night!
- 1 lb of ground turkey
- 1 yellow onion, chopped
- 2 cloves of garlic, finely chopped
- 1 jalapeno pepper, chopped
- 1 green bell pepper, chopped
- 1 can of kidney beans, rinsed and drained
- 1 large can of diced tomatoes
- 1 small can of tomato paste
- 3 tsp chili powder
Cook the onion, garlic, green bell pepper and jalapeno in a large pot. Once they have become soft, remove them from the pot and set aside. Cook the ground turkey in the same pot. Return the vegetables to the ground turkey and stir in the diced tomatoes, tomato paste, kidney beans, and chili powder. Bring to a boil then set on low until ready to serve. Garnish with cheese, sour cream, cilantro…and cornbread.