Cornbread Chili Casserole

Bahan-bahan (8 porsi)

• 1 Tablespoon (15ml) olive oil
• 1 lb ground turkey (or ground chicken or beef)
• 1 cup (130g) chopped yellow onion (1 medium onion)
• 1 cup (130g) chopped bell pepper
• 1/2 of a jalapeño, finely chopped (seeds and ribs removed)
• 2 g arlic cloves, minced
• 2 (8-ounce/227g) cans tomato sauce (or use homemade)
• 1/2 cup (120ml) chicken broth (or vegetable or beef broth)
• 1 (14.5-ounce/411g) can diced tomatoes, drained
• 1 (15.5-ounce/439g) can kidney beans, drained and rinsed
• 1 Tablespoon (12g) packed light or dark brown sugar
• 1 and 1/2 teaspoons chili powder
• 1 and 1/2 teaspoons dried oregano
• 1 and 1/2 teaspoons ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 cup (120g) fine cornmeal
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
• 1/4 cup (50g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 cup (240ml) buttermilk or whole milk, at room temperature
• optional: 1 cup (170g) corn (fresh, frozen, or canned & drained)
• optional toppings: shredded cheddar cheese, sour cream, sliced jalapeños