Chili and Cornbread Skillet
Chili:
1 pound sausage (sweet or hot)--I use Jimmy Dean hot sausage
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon cayenne (optional)
1 15-ounce can kidney beans, drained
2 14.5-ounce can petit diced tomatoes with chilis, drained --I use Rotel
1/2 cup salsa
3/4 cup jarred salsa
Cornbread:
1 8 1/2-ounce box corn bread mix--I use Jiffy
1 large egg
1/3 cup whole milk
1 cup shredded Cheddar (4 ounces)
Directions:
- Heat oven to 400° F.
- In a large oven-safe skillet, over medium heat, cook the sausage, crumbling it with a spoon until fully cooked
- Add the spices and cook for 1 minute. Spoon off and discard any fat.
- Add the beans, tomatoes, and salsa and simmer for 3 minutes
- Meanwhile, in a bowl, combine the corn bread mix, egg, and milk, then stir in the Cheddar.
- Spread the corn bread batter over the top.
- Bake until golden, 15 to 18 minutes. Let set for 5 minutes before serving.
Notes:
- You can use your favorite cornbread recipe, I used the boxed Jiffy mix, for convenience.
- If you don't have an oven-safe skillet, you can transfer the chili to a 9-by-9-inch or 11-by-7-inch 2-quart baking dish BEFORE topping with the cornbread mix.
- I like things really spicy, and love the smokiness of cumin, however these spices are optional if you can't do the spice.
