Turkey Chili Cornbread Casserole - BigOven 22005

Turkey Chili Cornbread Casserole

Ready in 1 hour

Top-ranked recipe named "Turkey Chili Cornbread Casserole"

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Try this Turkey Chili Cornbread Casserole recipe, or contribute your own. "Egg" and "Poultry" are two tags used to describe Turkey Chili Cornbread Casserole.


Ingredients

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1/2 c Cornmeal
1 1/2 lb Lean ground turkey; or
2 tb Butter; melted
1 c Tomato sauce
1 c Buttermilk
2 tb Chili powder
1 19-oz can red kidney beans
2 ts Baking Powder
2 c Corn kernels
2 Garlic; minced
1 c All-purpose flour
1/2 ts Baking soda
1/2 Jalapeno pepper; seeded and
1 Stalk celery; and carrot
1 19-oz can Cajun stewed
1/2 ts Salt
1 tb olive oil
1 Onion; chopped
1/4 ts salt and pepper; Each
1 Egg
CORNBREAD TOPPING:
1 1/2 c Monterey Jack; Shredded, Cheddar cheese

Original recipe makes 8

Servings  

Preparation

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 400F 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

Calories Per Serving: 502 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Casserole Chili Powder

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