Title: Turkey Chili Cornbread Casserole
Categories: Poultry
Yield: 8 Servings

1 tb Olive oil
1 Onion, chopped
2 Cloves garlic, minced
1/2 Jalapeno pepper, seeded and
-minced
2 tb Chili powder
1/4 ts Each salt and pepper
1 Stalk celery and carrot,
-chopped
1 1/2 lb Lean ground turkey or
-chicken
1 cn (19 oz.) Cajun stewed
-tomatoes
1 c Tomato sauce
1 cn (19 oz.) red kidney beans,
-drained and rinsed
CORNBREAD TOPPING:
2 c Corn kernels
1 c All-purpose flour
1 c Buttermilk
1/2 c Cornmeal
1 Egg
2 tb Butter, melted
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/2 c Shredded Monterey Jack or
Cheddar cheese

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@msn.com Source: Canadian Living 20th Anniversary Cookbook
Posted to MM-Recipes Digest by "Cindy Hartlin"
on Apr 24, 1998