Chili Corn Pone Pie

A coworker turned me on to Cheap Healthy Good (CHG), a blog that provides recipes that are healthy and tasty, all while being relatively inexpensive to make. The blog provides nutrition and cost stats for every recipe, and is just really fun to read.

Mary Ostyn's Chili Corn Pone Pie, with adjustments made by CHG

Ingredients:
Filling:1 pound ground turkey breast
1 teaspoon vegetable oil
1 small onion, chopped
1 (14.5-ounce) can kidney or small pink beans, drained
½ cup frozen or fresh corn kernels
1-1/2 cups tomato sauce (about 12 ounces of your favorite brand)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt (I omitted)

Topping:¾ cup cornmeal
¾ cup all-purpose flour
½ teaspoon salt (omitted)
1-1/2 teaspoons baking powder
½ teaspoon baking soda
1 large egg, beaten
¾ cup 1% milk (I used almond milk)
1-1/2 tablespoons vegetable oil
½ cup 2% shredded cheddar

Directions:
1) Preheat oven to 350F.

2) Preheat a large heavy skillet over medium-high heat. Add turkey and cook until no longer pink, breaking it into small pieces with the side of a spoon. Remove turkey from skillet, add 1 teaspoon vegetable oil and onion to skillet. Cook onion until it begins to soften, 3 to 5 minutes. Add remaining filling ingredients; stir well to combine. Simmer until heated through, 5 to 10 minutes.3) In a medium-sized bowl, combine cornmeal, flour, salt, baking powder, and baking soda. Add beaten egg, milk, and oil to flour mixture; mix well to form a soft dough.

4) Spread meat mixture over the bottom of a 9-inch pie pan. Drop tablespoons of the corn bread mixture all over the top of the pie, distributing it as evenly as possible. Sprinkle cheese across the top. Bake 45 minutes, or until cheese is flecked with brown and filling starts to bubble out the sides.

Notes: I omitted the extra salt because it's in chili powder already. You can add extra if you want, for taste. This looks great on a plate combined with a green veggie. Enjoy!