Wednesday, July 1, 2015

Mexican Cornbread

Our local librarian shared this recipe with me. I believe it came from the Land O' Lakes website. I loved it! 

20 oz ground turkey
1/2 of a large green pepper, chopped
1 med onion
1 16 oz jar of salsa
1 can corn, drained
1 Tbsp garlic powder
1 Tbsp chili powder

1 cup cornmeal
1/2 cup flour
2 Tbsp sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk (I never have buttermilk, so I just mixed 1 Tablespoon of vinegar in a cup of milk and let it sit until I was ready to use it.) 
2 Tbsp butter, melted
2 eggs

2 cups shredded Cheddar cheese
Olives, sour cream, and salsa optional toppings

Cook ground turkey until browned. Drain the grease. Add the remaining filling ingredients (green pepper, onion, salsa, corn, garlic powder, and chili powder). Reduce heat to low. Continue cooking for about 10 minutes. Set aside. 

Meanwhile, make the crust. Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Stir in the buttermilk, butter, and eggs just until moistened. Spread on the bottom of a greased 9x13 inch pan. 
Sprinkle with 1 cup of cheese. 
Spread meat mixture over the cheese. Bake for 30-40 minutes, or until crust becomes brown. 

Sprinkle with remaining cheese. Continue baking for about 3 minutes, or until cheese is melted. 

This could be served withe sour cream and salsa.