If you are looking for a fast, easy, kid-friendly meal, then Turkey Cornbread Potpie is just what you need in your life! This hearty casserole has been a staple weeknight dinner at my house for years. Serve with a garden salad and homemade applesauce. Enjoy!
Turkey Cornbread Potpie
Turkey Filling Ingredients:
- 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 ingredients:- 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 buttermilk. No buttermilk? No problem! Make your own buttermilk.
- 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.
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.