Turkey & Pinto Bean Cornbread Pie

I came upon this recipe the other day at the blog, Words to Eat By while searching around for a recipe for dinner using ingredients on hand. It comes from the book, Almost Meatless: Recipes That Are Better for Your Health and the Planet. I made a few substitutions based on my own laziness and what ingredients I had. I love spicy food but I cut out the jalapeno because my daughter won't eat spicy food. Instead, I added hot sauce at the table to kick it up a bit. I also used jarred salsa instead of making my own because my kids prefer it to a fresh salsa. I like the idea of not having to preheat the oven, just prep and place into a cold oven and 30-40 minutes later dinner is served and my kids ate it!

Turkey and Pinto Bean Cornbread Pie
Serves 4 to 6

Almost Meatless: Recipes That Are Better for Your Health and the Planet

Salsa
1 cup diced tomatoes
1/2 cup cilantro leaves, chopped [I used parsley]
1 garlic clove, smashed to a paste with 1/2 teaspoon kosher salt
1 tablespoon minced shallots
1 tablespoon seeded and diced jalapeno
1/2 teaspoon white wine vinegar

Filling
2 teaspoons vegetable oil
8 ounces ground turkey thigh
2 cloves garlic, chopped
1 cup cooked pinto beans, or approximately 1/3 of a 15-ounce can, rinsed and drained
1 tablespoon ancho chile powder
2 teaspoons cumin
1 teaspoon salt
1/2 cup water
Kosher salt and freshly ground black pepper

Cornbread crust
3/4 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 cup corn (fresh, frozen, or canned)
1 tablespoon seeded and diced jalapeno [I left this out, thinking it might overwhelm Harry. I was so naive.]
1 egg, lightly beaten
2 tablespoons vegetable oil
2 tablespoons honey
3/4 cup warm milk (about 120° F)
2 7-gram packages active dry yeast
1/2 cup grated cheddar or jack cheese

Sour cream for garnish

Brush a 9-inch pie dish lightly with oil or butter.

Prepare the salsa by mixing together the tomatoes, cilantro, garlic, shallots, jalapeno, and vinegar. Set aside to let the flavors come together.

Heat oil in a large skillet over medium-high heat. Brown the turkey, stirring occasionally, for about 8 minutes. Add the garlic, beans, chile powder, cumin, and salt, mix the ingredients together and sauté briefly until the garlic and spices are fragrant. Add the water, reduce heat to medium, and simmer until most of the liquid is gone, scraping the bottom of the pan occasionally. Remove from heat.

In a large bowl, mix together corn meal, flour, salt, corn, jalapeno, egg, oil, honey, milk, and yeast. Pour the batter into the pie dish. Top with meat and beans, then the salsa and cheese.

Set the dish atop a baking sheet in a cold oven. Set oven to 375° F and bake for 30 to 40 minutes, or until the cornbread crust is golden brown. Remove from the oven and let the pie sit about 10 minutes before cutting into wedges and serving with dollops of sour cream.