June 30, 2007 | Episode 19, Season 2
Real Simple Television Productions Inc.
- Hands-On Time:
Total Time: 40 minutes
Makes 6 servings
- 1 pound Italian sausage (sweet or hot), casings removed
- 2 teaspoons chili powder
- 1 15-ounce can kidney beans, drained
- 1 14.5-ounce can diced tomatoes, drained
- 3/4 cup jarred salsa
- 1 81/2-ounce box corn bread mix
- 1 large egg
- 1/3 cup whole milk
- 1 cup (4 ounces) shredded Cheddar
Heat oven to 400° F. In a large ovenproof skillet (such as a cast-iron one), over medium heat, cook the sausage, crumbling it with a spoon, until no trace of pink remains, about 7 minutes. Spoon off and discard any fat. Add the chili powder and cook for 1 minute. Add the beans, tomatoes, and salsa and simmer for 3 minutes. Meanwhile, in a bowl, combine the corn bread mix, egg, and milk, then stir in the Cheddar. Remove the chili from heat and spread the corn bread batter over the top. Transfer the skillet to oven and bake until golden, 15 to 20 minutes. Let cool for 5 minutes before serving.