Yield: 8 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
1 | Onion, chopped |
2 | Cloves garlic, minced |
½ | Jalapeno pepper, seeded and minced |
2 tablespoons | Chili powder |
¼ teaspoon | Each salt and pepper |
1 each | Stalk celery and carrot, chopped |
1½ pounds | Lean ground turkey or chicken |
1 can | (19 oz.) Cajun stewed tomatoes |
1 cup | Tomato sauce |
1 can | (19 oz.) red kidney beans, drained and rinsed |
2 cups | Corn kernels |
1 cup | All-purpose flour |
1 cup | Buttermilk |
½ cup | Cornmeal |
1 | Egg |
2 tablespoons | Butter, melted |
2 teaspoons | Baking powder |
½ teaspoon | Baking soda |
½ teaspoon | Salt |
1½ cup | Shredded Monterey Jack or |
Cheddar cheese |
CORNBREAD TOPPING:
In large deep skillet, heat oil over medium heat; cook onion and garlic, stirring occasionally, for 3 minutes. Add jalapeno, chili powder, salt and pepper; cook, stirring, for 1 minute. Add celery, carrot and turkey; cook, stirring to break up turkey, for about 10 minutes or until no longer pink.
Stir in tomatoes, breaking up with spoon; stir in tomato sauce. Bring to boil; reduce heat to low and simmer for 5 minutes. Stir in kidney beans and coriander. Pour into 13 x 9 inch baking dish.
Cornbread Topping: In bowl, whisk together corn, flour, buttermilk, cornmeal, egg, butter, baking powder, baking soda and salt; spoon evenly over filling. Sprinkle with cheese.
Bake in 400øF oven for 30 to 35 minutes or until set and deep golden.
Let stand for 10 minutes. Makes 8 servings. Typed in MMFormat by cjhartlin@... Source: Canadian Living 20th Anniversary Cookbook