Slow Cooker Tamale Pie with Cornbread Crust
"Yields: 8 servings | Serving Size: 1/8th of recipe | Calories: 351 | Previous Points: 7 | Points Plus: 9 | Total Fat: 13 g | Saturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 89 mg | Sodium: 324 mg | Carbohydrates: 38 g | Dietary Fiber: 9 g | Sugars: 6 g | Protein: 23 g |..."
INGREDIENTS
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1 pound lean ground turkey
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1 (16 ounce) jar salsa, no sugar added
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1 carrot, peeled and finely diced
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1 (15 ounce) can black beans, drained and rinsed
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1/2 (4.5 ounce) can diced green chilies
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1 1/2 cups frozen corn
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1 teaspoon cumin
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2 teaspoons chili powder
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1/2 teaspoon black pepper
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1/2 teaspoon kosher or sea salt, more or less to taste
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1/2 cup shredded cheddar cheese, reduced fat (block cheese is best for shredding, as it doesn't contain all the added waxes of commercially shredded cheese)
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1 cup cornmeal (I used Hodgson Mill brand)
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1 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon Kosher or sea salt
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1/4 teaspoon black pepper
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1 egg, slightly whipped
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3/4 cup low-fat buttermilk
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1/2 (4.5 ounce) can diced green chilies
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3/4 cup shredded cheddar cheese, reduced-fat
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