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