1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (15-ounce) can kidney beans, rinsed and drained
1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup low-fat buttermilk
1 large egg, lightly beaten
How to Make It
Preheat oven to 425°.
To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey; cook 5 minutes or until turkey loses its pink color. Add chili powder, oregano, 1/2 teaspoon salt, tomatoes, and beans; cook 3 minutes. Spoon turkey mixture into an 11 x 7-inch baking dish coated with cooking spray.
To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, 1/2 teaspoon salt, and baking soda in a bowl. Combine buttermilk and egg; add to dry ingredients, stirring just until moist. Spread cornmeal mixture evenly over turkey mixture. Bake at 425° for 18 minutes or until topping is golden.
As written this recipe is good, and is so versatile and easy to tailor to your tastes. If you want a very clean, simple and light meal, make it as is. However one thing to note is that the standard packages of ground turkey comes in a 1.3 lb package( just over 20 oz.), and this recipe calls for a pound, so right there may the reason this comes out dry or bland for some. You have to account for this and add in additional tomato/liquid/spices if you want the proportions to be correct! I use the 85% lean turkey, which I find more flavorful and moist. I add in any veggies that strike me and have on hand, which this accepts very well, again making sure to add in additional liquid and spice as needed (I use cumin and coriander). I use a 13.5 oz box of tomatoes(Cirio brand), and so add in about 1-1.5 cups of broth(veggie or chicken or combo) to compensate- eyeballing it until it is a saucy as I like. Sure, throw in that 1/4 jar of salsa kicking around the fridge, why not! I can't eat cooked bell peppers, but can eat them raw and my kids only like them that way anyway, so I use them in a side salad instead along with romaine, avocado and fresh tomato. I can handle moderate jalapeno so I add in one diced up to the saute mixture which is really good and not too hot for the kids. I bake from scratch a lot, and so the cornbread is super quick and easy to throw together and always have the ingredients on hand, although last night used plain yogurt for the buttermilk which is a standard substitute and makes a slightly thicker batter. As I result I had the brilliant idea to simply drop dollops of the batter right on top on the saute mixture, which I prepared in my trusty 15" stainless steel skillet, and then I stuck it right in the oven as is. Perfect one pot meal- less dishes, yay! I did top it with a scant cup of sharp white cheddar in the last 5 minutes of baking, and fresh cilantro to finish. Served with the salad, sour cream, and fresh lime wedges, kids devoured it and hubby said it was awesome at least 4 times. I called this a concept recipe because you can vary it a million ways- using different meat, making it meatless by subbing a variety of beans/veggies, or gluten free by using all cornmeal for the topping, or even vegan if you are savvy about dairy and egg substitutes!
Typically, I make a recipe as written the first time I make it. However, after reading the reviews, I took into consideration all the suggestions and made some changes. First, I chose Muir Glen Organic Diced Fire Roasted Tomatoes with Serranos; this brand is *amazing* and never fails to enhance anything I use it in. Second, I added a can of Green Giant white corn with serranos. I used a cornbread mix for the top (Gene Autrey mix, because it doesn't have sugar in it). I also added cumin as suggested. This was seriously good; my hubby had seconds! He ate his with sour cream and asked if I'd add black olives next time, which I will. I will also switch to black beans as we all prefer them to kidneys (unless of course we're having redbeans and rice). I'll definitely be making this again.
I did add as others did. I mixed together my own spice mix, similar to a taco seasoning packet, added a can of green chiles to the turkey mix, black beans instead of kidney, and fresh cilantro to the corn bread topping. It was a fresh note to plain corn bread. I served with a sprinkle of cheddar cheese and a dollop of mashed avocado.
Very good basic recipe. I used regular ground turkey, not the breast, which makes it drier. I also drained the tomatoes and added salsa, a chipotle chili chopped up, the cumin and black beans. I topped it with a box of Trader Joe's cornbread mix. It was fabulous. Will definitely make again!
This was delicious! Instead of the no salt tomatoes, I used a can of the "petite cut tomatoes with zesty jalapenos"... just to give it a little more of a "kick." My family likes things a little spicy. I even made this recipe "vegan style" with a combination of Chik'n Strips and extra firm tofu in the filling and soy milk for the corn bread! This is a keeper! I'll definitely make it again.