Turkey Cornbread Potpie
adapted from Cooking Light
- 1 Tbsp olive oil
- 1 cup chopped onion
- 1 Cup chopped red pepper or green pepper
- 4 garlic cloves, minced
- 1 lb ground turkey
- 1 Tbsp chili powder
- 1 tsp Cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1 - 14.5 oz can diced tomatoes - spice it up with tomatoes with chilis, if desired
- 1 - 15 oz can kidney beans, rinsed and drained
- 1 cup frozen corn
Cornbread topping - You could use a boxed mix if you have it in your pantry.
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1 tsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup low-fat buttermilk or milk
- 1 large egg
Heat a large pan with 1 Tbsp olive oil over medium-high heat. Add onion, bell pepper, garlic and turkey. (I still had chopped red pepper from our garden in the freezer.)
Break up the turkey and cook until no longer pink. About 5 minutes.
Add chili powder, cumin, oregano, salt, tomatoes, beans and corn.
Stir together and cook for about 3 more minutes.
While the filling is cooking, start prepping the topping. Combine flour, cornmeal, sugar, baking powder, salt, and baking soda in a bowl. Mix together the buttermilk and egg and add to the flour mixture. Stir together until moist.
Pour the turkey filling into a 13 X 9 baking dish coated with cooking spray.
Spread the cornmeal mixture over the turkey filling. The cornmeal mixture is thick, but it should cover the majority of the turkey.
Bake at 425 degrees for 18 minutes or until the topping golden brown.
This dish goes well with a garden salad and homemade applesauce. Enjoy!
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