A classic dinner: chili and cornbread

Updated 03-Apr-2021 to add the cast iron skillet method for cooking the cornbread.

Cook’s notes: I have 4 other chili recipes on this site, but this latest version is the clear winner and a family favorite. We have made it at least once every two weeks this fall. The cornbread made with creamed corn is a mandatory accompaniment. During the pandemic, we’ve been buying 3-lb. packages of ground turkey to reduce the number of the trips we make to the grocery store.

These two recipes are terrific together. The chili recipe is lightly adapted from House of Yumm (increased turkey; sugar omitted; changed beans; chili powder reduced; cocoa powder added). The cocoa powder makes the chili the right color.

The cornbread recipe is by Crescent Dragonwagon via the Unfussy Epicure blog. Letting the batter rest on the counter must be the key to making this “exceptional” cornbread: it is indeed “intensely corn-flavored, at once featherlight and lusciously moist.”

Award-winning turkey chili

1.5 pounds ground turkey
2 cloves garlic, minced
1/2 cup diced yellow onion
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomato with green chiles
1 (15-ounce) can chili beans in mild sauce, undrained
1 (15-ounce) can black beans, drained, rinsed
1 Tablespoon chili powder
1 Tablespoon dark cocoa powder without added sugar
2 teaspoons cumin
2 teaspoons garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt

In a skillet over medium heat, cook the ground turkey and onion with a little olive oil until the onion is soft, and the turkey is completely cooked. Add the garlic and cook an additional 30 seconds.

Add turkey mixture to the slow cooker. Stir in all the other ingredients; cover and cook on High for 2 to 3 hours.

Leftovers can be stored in a sealed container in the refrigerator for about 4 days.

Golden cornbread

Wet:
1/2 teaspoon baking soda
1 cup plain Greek yogurt (I use fat-free, but you can use regular)
1/4 cup canola or other mild vegetable oil
1 cup canned creamed corn
2 eggs

Dry:
1 cup stone-ground yellow cornmeal
1 Tablespoon cornstarch
1.5 teaspoons baking powder
3/4 teaspoon salt

Lightly coat an 8×8-inch baking pan with cooking spray.

In the bowl of a stand mixer, beat the baking soda into the yogurt to activate it. Beat in the oil, creamed corn, and eggs.

In a separate bowl, whisk together the cornmeal, cornstarch, baking powder, and salt. Pour the cornmeal mixture over the yogurt mixture; stir together just enough to combine evenly.

Pour the batter in the prepared pan and let stand at room temperature for 20 minutes. Heat the oven to 350°F while the batter rests.

Place pan in the hot oven. Bake the cornbread for 40 minutes, until golden brown.

Cast-iron skillet method

Cook’s notes: The cast iron skillet method elevates this cornbread even more and gives it an incredible bottom crust.

Prepare the batter and set it aside. Place a cast iron skillet in the cold oven and then heat the oven to 350°F.

Carefully remove the hot skillet from the oven. Lightly coat the skillet with a little corn oil. Pour batter in the pan, and spread it out evenly.

Place pan in the hot oven. Bake the cornbread for 40 minutes, until golden brown.