Ingredients:
1 tbsp Olive oil
1 Onion, chopped
2 Cloves garlic, minced
1/2 Jalapeno pepper, seeded and
-minced
2 tbsp Chili powder
1/4 tsp Each salt and pepper
1 each Stalk celery and carrot,
-chopped
1 1/2 lb 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
CORNBREAD TOPPING:
2 cup Corn kernels
1 cup All-purpose flour
1 cup Buttermilk
1/2 cup Cornmeal
1 Egg
2 tbsp Butter, melted
2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1 1/2 cup Shredded Monterey Jack or
Cheddar cheese
Instructions:
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
Servings: 8
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