Title: Turkey chili cornbread casserole
 Categories: Poultry
      Yield: 8 Servings
 
      1 tb Olive oil
      1    Onion, chopped
      2    Cloves garlic, minced
    1/2    Jalapeno pepper, seeded and
           -minced
      2 tb Chili powder
    1/4 ts Each salt and pepper
      1 ea Stalk celery and carrot,
           -chopped
  1 1/2 lb Lean ground turkey or
           -chicken
      1 cn (19 oz.) Cajun stewed
           -tomatoes
      1 c  Tomato sauce
      1 cn (19 oz.) red kidney beans,
           -drained and rinsed
           CORNBREAD TOPPING:
      2 c  Corn kernels
      1 c  All-purpose flour
      1 c  Buttermilk
    1/2 c  Cornmeal
      1    Egg
      2 tb Butter, melted
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
  1 1/2 c  Shredded Monterey Jack or
           Cheddar cheese
 
  In large deep skillet, heat oil over medium heat; cook onion and
  garlic, stirring occasionally, for 3 minutes. Add jalapeno, chili
  powder, salt and pepper; cook, stirring, for 1 minute. Add celery,
  carrot and turkey; cook, stirring to break up turkey, for about 10
  minutes or until no longer pink.
  
  Stir in tomatoes, breaking up with spoon; stir in tomato sauce. Bring
  to boil; reduce heat to low and simmer for 5 minutes. Stir in kidney
  beans and coriander.  Pour into 13 x 9 inch baking dish.
  
  Cornbread Topping:  In bowl, whisk together corn, flour, buttermilk,
  cornmeal, egg, butter, baking powder, baking soda and salt; spoon
  evenly over filling. Sprinkle with cheese.
  
  Bake in 400øF oven for 30 to 35 minutes or until set and deep golden.
  Let stand for 10 minutes.  Makes 8 servings. Typed in MMFormat by
  cjhartlin@msn.com Source: Canadian Living 20th Anniversary Cookbook