Mexican Cornbread Casserole

Serves 6 

1 Cup of Yellow Corn Meal, I use Quaker 

1 Cup of Unsweet Almond Milk

2 Eggs

½ tsp of baking powder

¼ tsp of salt

1 lb. 99/1 ground turkey or meat of choice

3 chopped scallions

1 15.25 oz. can of corn kernels, strained

1 10oz. can of tomatoes & diced green chilies, strained, I use Rotel

2oz. of 2% Milk Shredded Mexican Cheese, I use Kraft

1 cup of Pickled Jalapenos, optional, diced.

3 tsp of Taco seasoning or to taste.

Brown turkey in a large skillet. Add tomatoes & chilies, corn, 3 tsps. of taco seasoning, scallions to browned turkey and mix. 

Whisk together corn meal, eggs, powder & salt, add diced jalapenos. Pour a cup of batter into a greased 9x13 casserole dish, spoon on meat mixture, top with cheese then remaining batter.

Bake 45 minutes at 350 degrees. Top with avocado, jalapenos, sour cream etc..