Turkey Tamale Pie

I remember my mom making a dish like this when I was younger. So good! I found this recipe in the Union Tribune a few years back. I, as always switched it up a bit. You can add whatever else you want, that's what is so great about this recipe, it never has to be the same. Sometimes I will throw black beans in or some bell peppers. It's a very versatile dish. It's so darn good and can feed us for days, so that's nice too!

Turkey Tamale Pie

Ingredients

1lb ground turkey
1 can sweet corn
2 can diced tomatoes (1 with juice, 1 without)

1 cup canned diced mild green chiles
1/2 cup diced yellow onion
1 garlic clove, minced
1 tablespoon ground cumin
1 tablespoon ground coriander seed
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
CORN BREAD CRUST
3/4 cup whole-wheat pastry flour
1 tablespoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup yellow cornmeal
1 cup milk
2 tablespoons extra-virgin olive oil
1 large egg
1/4 cup honey

Directions

For the filling, brown the turkey and then drain the fat.

Saute the onion and garlic until tenderand then add the spices and turkey back in.

Then throw all the rest of the ingredients in the pot and simmer 8 minutes at medium heat.

Transfer to a 9-by-13-inch baking dish and spread evenly.

Preheat oven to 350 degrees.

For the corn bread crust, sift together the flour, baking soda, salt and black pepper. Stir in the cornmeal and set aside.

In another bowl, whisk together the buttermilk, olive oil, egg and honey. Stir together the flour and buttermilk mixtures. Spread the corn bread batter over the filling. Bake for 30 minutes.

serve with sour cream.