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
Cuisine: AmericanDifficulty: Easy4
servings15
minutes25
minutesPrepare 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.
