Welcome back!

Beans, International, Leftovers, Pork, Potluck, Southern/Cajun/Creole, Tex-Mex

Pork Sausage Cornbread Chili Casserole with Leftover Chili

Cook this comforting sausage cornbread chili casserole. It’s a complete meal in a cast iron skillet made with cooked pork sausage and leftover Black Bean Chili with Chorizo.

EQUIPMENT: seasoned cast iron skillet, rubber spatula, fish flipper

Pork Sausage Cornbread Chili Casserole with Leftover Black Bean Chili with Chorizo

Recipe by Anna Stockel Cuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes

Prepare this hardy and spicy complete meal in a cast iron skillet. Make it in 40 minutes with pre-cooked pork sausage and leftover chili.

Ingredients

  • 4 tablespoons organic unsalted butter, cut into individual tablespoons

  • 1 cup yellow cornmeal, course grind

  • 3/4 cup all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1 tablespoon cane sugar

  • 1 teaspoon sea salt

  • 1/4 cup shredded smoked cheddar cheese

  • 1/4 cup organic plain yogurt

  • 2 organic large eggs, room temperature

  • 3/4 cup organic whole milk

  • 2 tablespoons red and/or green jalapenos, stemmed seeded and minced

  • 2 precooked pork sausages, sliced

  • 3 cups leftover Black Bean Chili with Chorizo, room temperature

Directions

  • Add the butter to a seasoned cast iron skillet, place it in the oven, and preheat oven to 425ºF.
  • Combine the cornmeal, sugar, salt and cheese in a large bowl. Mix well. Make a well in the middle.
  • Add the baking powder to the well.
  • Add, in this order, yogurt, milk, eggs, and jalapeño into the well.
  • Remove the skillet from the oven and pour 3 tablespoons butter into the well. Next use a rubber spatula to fold everything together. The mixture should still be lumpy.
  • Swirl the remaining butter around in the hot skillet.
  • Arrange the sausage slices on the bottom of the skillet and then pour the chili over. Shake the skillet a little to even it out.
  • Use the rubber spatula to transfer the batter into the skillet. Bake for 25 minutes, or until a toothpick or thin chopstick inserted into the middle of the cornbread comes out clean.
  • Using a fish flipper loosen the edges of the cornbread all around the skillet. Cool a bit, sliced into wedge and serve.

Notes

  • SERVING SUGGESTION: add a tablespoon of honey or agave nectar to a serving bowl. Place a wedge of the sausage cornbread chili casserole UPSIDE DOWN in the bowl. Top with your favorite chili sauce.