November 2020 — Turkey Tamale Pie

A delicious and healthy casserole perfect for the chilly months ahead!


For the base:

  • 1 1/2 tsp. olive oil
  • 1 large yellow onion, diced
  • 1 1/2 lbs. lean ground turkey (at least 93% lean)
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 1/2 cups frozen corn
  • 1 (15 oz.) can tomato sauce
  • 4 cloves garlic, crushed
  • 1 Tbsp. chili powder
  • 1 1/2 tsp. dried oregano
  • 1 teaspoon cumin
  • Freshly ground salt and pepper to taste

For the topping:

  • 3/4 cup white whole wheat flour
  • 3/4 cup yellow cornmeal
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt
  • 1 large egg + 1 egg white
  • 3 Tbsp. honey
  • 3 Tbsp. olive oil
  • 3/4 cup unsweetened almond milk
  • 1 jalapeño, seeded and diced (or more if you like spicy)
  • 3/4 cup frozen corn
  • 3/4 cup shredded Mexican cheese blend
  • For optional garnish: Jalapeño slices, avocado or guacamole, cilantro, sour cream, hot sauce


  1. Preheat oven to 350 F. Heat olive oil in large skillet or pan over medium high heat. Add onions and sauté for 3-5 minutes until translucent and tender.
  2. Add in the ground turkey and cook for 5-7 minutes or until meat is no longer pink. Add diced bell peppers and cook 3-4 minutes more.
  3. Stir in corn, tomato sauce, garlic, chili powder, oregano and cumin. Add salt and pepper to taste then reduce heat to medium-low and simmer for 10 minutes while you make the cornbread topping.
  4. Topping: In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Set aside. In a separate medium bowl, whisk the egg, honey, oil and almond milk together until well combined. Add wet ingredients to the dry ingredients and mix until just combined. Fold in diced jalapeños and corn.
  5. Remove skillet from heat and pour meat and vegetable mixture into a 9×13 baking dish, spreading it evenly. Sprinkle cheese on top of meat mixture. Pour cornmeal topping over the cheese and meat mixture and spread evenly towards the edges of the dish. 
  6. Top the batter with a few slices of jalapeños if desired. Bake for 35-40 minutes or until cornbread is slightly golden brown on the edges and filling is bubbling. (A toothpick poked into the topping should come out clean.)

Serves 6-8. Adapted from Ambitious Kitchen