Cornbread Sausage Chili Skillet

There is something very special when you serve corn bread with a delicious chili recipe.  To that end we decided to combine the two and the result is pure recipe magic.

Ingredients—Chili

—1 PK - 16 OZ Queen City Sausage—Dinner Franks- Smoked Sausage.  Diced

—1 Can -15oz. Chili beans.  May use pinto or Great Northern White Beans etc.

—1 Can -15oz. Tomato sauce

—1 Can -15oz. Diced fire roasted tomatoes

—1 Medium Onion

—1/4 Cup Water

—1.5 TSP Sea salt

—3 Sweet peppers.  Chopped

—1 TBLS Chili powder

—2 Cloves garlic.  Minced

—2 TSP Ground cumin

—1 TSP Cayenne pepper.  Optional

—2 OZ Olive oil

Ingredients—Cornbread

—1 8 OZ Box Jiffy Corn Muffin Mix

—1/2 Cup Buttermilk.  Room temperature

—1 15 oz.Can Corn

—1 Egg.  Room temperature

—1/4 Cup Sharp cheddar cheese.  Finely shredded

—1/4 Cup Jalapeños

Directions

1. 12” Cast iron skillet.  Med-low heat.  Add olive oil.  Brown the sausages.  Add salt

2. Add peppers, onions, and garlic stir often, until the vegetables soften

3. Add the spices and blend throughly

4. Add the beans, tomato sauce, and the diced tomatoes

5. Cover and simmer for 10 minutes

6. Preheat the oven to 400 degrees F.

7. Add the cornbread batter to the skillet, leaving a 1” border along the sides, and spreading evenly.  Top with jalapeños

8. Bake for about 30-45 minutes

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