Are you ready for some football? During our recent cooking class, we made healthy recipes that you can create for your Super Bowl party or tailgate. Whichever team you’re rooting for this year, you can’t lose with these recipes!

First up was a cornbread-topped chili casserole, sometimes called tamale pie, which is delicious and full of nutrients like Vitamin C, Vitamin A and iron. For the best texture, use yellow cornmeal with a medium grind and serve with lime wedges for a little extra tang.

Cornbread-Topped Chili Casserole

Ingredients:

  • 4 tablespoons canola oil, divided
  • 2 cups chopped onion
  • 3 tablespoons chili powder
  • 1 pound lean ground turkey
  • 2 cups diced zucchini
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 cups corn kernels, fresh or frozen (thawed)
  • 1 14-ounce can diced tomatoes
  • 1½ cups stone-ground cornmeal
  • ¾ teaspoon baking powder
  • 1 large egg
  • 1 cup buttermilk

Preparation:

  1. Preheat oven to 400°F.
  2. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add onion and chili powder; cook, stirring, until starting to soften, about 2 minutes. Add ground turkey, zucchini and ¼ teaspoon each salt and pepper and cook, stirring often, until the turkey is no longer pink, 4 to 5 minutes. Add corn and tomatoes with their juice and cook until heated through, 3 to 4 minutes more. Remove from heat.
  3. Meanwhile, whisk cornmeal, baking powder and the remaining ¼ teaspoon each salt and pepper in a medium bowl. Whisk egg, buttermilk and the remaining 2 tablespoons oil in another bowl. Stir the buttermilk mixture into the cornmeal mixture until combined. Spread the batter over the pork and vegetables. Transfer the pan to the oven.
  4. Bake until the cornbread is just cooked through, 15 to 20 minutes.

Nutrition Information

  • Serves 5
  • Serving size: About 1½ cups
  • Per serving: 490 calories; 21 g fat(4 g sat); 8 g fiber; 55 g carbohydrates; 28 g protein; 72 mcg folate; 92 mg cholesterol; 12 g sugars; 0 g added sugars; 2130 IU vitamin A; 28 mg vitamin C; 183 mg calcium; 4 mg iron; 749 mg sodium; 1001 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value), Vitamin A (43% dv), Iron (22% dv)
  • Carbohydrate Servings: 3½
  • Exchanges: 2½ starch, 2 vegetable, 2½ lean meat, 2 fat