Turkey Cornbread Skillet Meal (Printable Version)

Hearty skillet with savory turkey, fresh vegetables, and tender cornbread, all baked in one pan.

# What You'll Need:

→ Turkey Filling

01 - 1 pound ground turkey
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 cup frozen corn kernels
07 - 1 can (14.5 ounces) diced tomatoes, drained
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon chili powder
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Cornbread Topping

14 - 3/4 cup yellow cornmeal
15 - 3/4 cup all-purpose flour
16 - 1 tablespoon granulated sugar
17 - 1 teaspoon baking powder
18 - 1/2 teaspoon baking soda
19 - 1/2 teaspoon salt
20 - 3/4 cup buttermilk
21 - 1 large egg
22 - 3 tablespoons unsalted butter, melted

# Directions:

01 - Preheat the oven to 400°F.
02 - In a large ovenproof skillet, heat olive oil over medium heat. Add onion and bell pepper; sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 30 seconds. Add ground turkey and cook, breaking it up, until browned and cooked through, about 5 to 6 minutes.
04 - Add corn, drained diced tomatoes, cumin, smoked paprika, oregano, chili powder, salt, and pepper. Simmer for 3 to 4 minutes to allow flavors to meld. Remove skillet from heat.
05 - In a medium mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
06 - In a separate bowl, whisk buttermilk, egg, and melted butter. Pour wet mixture into dry ingredients and mix just until combined; avoid overmixing.
07 - Spread the turkey filling evenly in the skillet. Spoon cornbread batter on top and gently spread to cover the surface.
08 - Bake for 20 to 25 minutes, or until the cornbread topping is golden and a toothpick inserted comes out clean.
09 - Allow to rest for 5 minutes before serving.

# Additional Tips::

01 -
  • Uses just one skillet so there is barely any cleanup afterward
  • Speedy prep with simple ingredients many of us have on hand
  • Family friendly with an irresistible balance of sweet cornbread and savory filling
  • Freezer friendly so you can make ahead or reheat leftovers
02 -
  • Loaded with lean protein and plenty of veggies
  • The cornbread topping soaks up all the flavorful juices
  • Great for leftovers and makes a complete meal on its own
03 -
  • Measure your cornmeal and flour by spooning and leveling to avoid heavy batter
  • Always let the dish cool for five minutes so the topping sets and slices neatly
  • To ramp up flavor use fire roasted diced tomatoes instead of regular

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