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Ingredients

How to make it

  • 1. Preheat oven to 375 degree F and lightly oil 8 ovenproof ramekins (about 2-cup capacity) or glass dishes.
  • 2. Heat oil in a 5-quart pot over moderately high heat. Add turkey and cook, breaking up with a spoon, until no longer pink. Transfer turkey with a slotted spoon to a bowl, leaving fat in pot. Add onion to pot and cook, stirring, until softened, about 2 minutes. Add chili powder and garlic; cook, stirring, 1 minute. Add tomatoes with puree, corn, and turkey; simmer, stirring occasionally, 10 minutes. Remove pan from heat and stir in beans; salt and pepper to taste.
  • 3. Whisk cornmeal, flour, sugar, baking powder, salt, and baking soda together in a bowl. Whisk buttermilk, eggs, butter, and scallion together in another bowl. Add buttermilk mixture to cornmeal mixture, stirring until just combined.
  • 4. Spoon about 1 cup chili into each prepared ramekin and evenly top with a spoonful of corn bread butter. Bake on a sheet pan in middle of oven until corn bread is golden brown and chili is bubbling, about 25 minutes.

Reviews & Comments 2

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    " It was excellent "
    mystic_river11 ate it and said...
    good one!
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    " It was excellent "
    cuzpat ate it and said...
    I would add regular turkey myself, but the turkey and all these ingredients no matter how you use a turkey would be great! high 5
    Was this review helpful? Yes Flag

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