_{Randy Mayor}

Ingredients

Filling:

Cooking spray

1 cup chopped onion

3/4 cup chopped red bell pepper

4 garlic cloves, minced

1 pound ground turkey breast

1 tablespoon chili powder

1 teaspoon dried oregano

1/2 teaspoon salt

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

1 (15-ounce) can kidney beans, rinsed and drained

Topping:

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

Preparation

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.

Serves 6

Borrowed from Cooking Light, October 2006