Yield: 8 Servings
|1 tablespoon||Olive oil|
|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|
|2 tablespoons||Butter, melted|
|2 teaspoons||Baking powder|
|½ teaspoon||Baking soda|
|1½ cup||Shredded Monterey Jack or|
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