Turkey Mexican Cornbread

4 eggs
2 cups yellow cornmeal
3 teaspoons Tony Chachere's Creole Seasoning
1 teaspoon baking soda
1 cup Crisco oil
2 cps milk
1 can cream-style corn
1 can whole kernel corn with juice
7 jalapeno peppers, finely chopped, divided
2 medium onions, finely chopped, divided
2 bell peppers, finely chopped, divided
8-ounces shredded mild Cheddar cheese
2 pounds ground turkey
4 drops Tabasco sauce

Preheat oven to 375 F. Season ground turkey and brown with 3 jalapenos, 1 onion and 1 bell pepper. Drain oil and set aside. Mix in a large bowl eggs, cornmeal, seasoning soda hot sauce, Crisco oil, milk, both kinds of corn and juice, remaining jalapenos, onions, and bell peppers. Beat on medium for 3 minutes. Spray a 13 x 9 inch baking dish with non-stick spray. Pour ground turkey mixture into dish. Top with shredded cheese Pour liquid mixture over turkey and cheese. Bake at 375F for 45 minutes.

Serves 12.

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Cajun Country -- New Iberia, Louisiana