CORNMEAL TOPPED CHILI IN A CAST-IRON SKILLET ENJOY DAN:

CORNBREAD TOPPED CHILI CASSEROLE IN A CAST IRON SKILLET

                                                                                           By CHEF DAN:

Serves 4

INGREDIENTS:

4 tablespoons grape seed oil, divided

1 onion, chopped

3 tablespoons EACH chili powder, and Worcestershire sauce

1 pound ground turkey

2 zucchini, diced

Sea salt and freshly ground black pepper to taste

1 (15.5 Oz) can sweet corn

1 (10 Oz) can RO*TEL diced tomatoes and green chilies

1 (15.5Oz) can red pinto beans

1-1/2-cups stone ground cornmeal

3/4-teapoon baking powder

1 egg

1 cup buttermilk

DIECTIONS:  (PREHEAT OVEN TO 400 F)

1.   In a cast-iron skillet add 2 tablespoons boil over medium-high heat.

2.   When sizzling, add onion, chili powder and Worcestershire sauce.

3.   Sauté for 4-5 minutes,

4.   Add ground turkey, zucchini, and season with S. &.P.

5.   Stirring often until ground turkey is cooked through.

6.   Add corn, tomatoes, and beans stirring until heated through for about 4 minutes, remove from heat.

7.   In a bowl whisk together cornmeal, baking powder, season S. &.P.

8.   In another bowl whisk together egg buttermilk and oil.

9.   Stir the buttermilk mixture into the cornmeal mixture, stir to combine.

10.                Spread the batter over the turkey and vegetables.

11.                Transfer cast-iron skillet to the preheated oven.

12.                Bake until cornbread is just cooked through.

13.                About 20 minutes.

ENJOY DAN:                                                                  HALLELUJAH!!