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 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
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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" <cjhartlin@email.msn.com> on Apr 24, 1998
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