Cajun Chili Cornbread Skillet
1 pound lean (93%) ground turkey
1 can (11 ounces) chili beans in sauce
2 tablespoons Cajun seasoning, divided
1 garlic clove, pressed
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, chopped
4 ounces sharp cheddar cheese, shredded, divided (1 cup)
2 packages (8.5 ounces each) corn muffin mix
1/2 cup water
Preheat oven to 350ºF. In a skillet, cook and stir ground turkey over medium heat 8-10 minutes or until no longer pink; drain if necessary. In small bowl, combine turkey, chili beans, 1 tablespoon of the seasoning mix and pressed garlic.
2. Slice 6 rings from both red and green bell pepper for a total of 12 rings. Arrange bell pepper rings in an overlapping circular pattern in bottom of skillet. Chop onion; sprinkle over pepper rings. Carefully spoon chili mixture over vegetables.
3. Shred cheese using grater. In a bowl, combine muffin mix, remaining seasoning mix and half of the cheese. Add water and eggs; mix until smooth. Pour batter evenly over chili mixture. Bake, uncovered, 30-35 minutes or until cake tester inserted in center comes out clean. Carefully remove skillet to cooling rack. Loosen edges of cornbread from skillet.
4. To unmold cornbread, place a 15-inch piece of parchment paper over cornbread. Place a round baking stone over parchment paper. Carefully invert cornbread onto flat surface or platter; place on inverted rack. Sprinkle with remaining shredded cheese. Serve