Turkey chili cornbread casserole

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

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