Gluten Free Dairy Free Mexican Cornbread

• 1/4 cup sugar
• 1/4 tsp baking soda
• 1/2 cup cornmeal
• 1/2 cup all-purpose gluten free flour
• 1/4 tsp salt
• 1 can cream style corn
• 1 cup frozen corn
• 1 egg
• 1 packet Sazon
• 1 pound ground turkey
• 1/2 onion (or 1 small) diced
• 1 4 oz. can diced green chilis, drained
• 1 roasted red pepper, diced
• 1/2 cup pepper jack Daiya shreds
• 1 tbsp lard or vegetable shortening

Directions:

1. Preheat oven to 350 degrees.  Place your 10″ cast iron skillet in there with the tablespoon of fat while it heats.
2. Brown the turkey with the diced onion, then drain.
3. In a large bowl, mix the dry ingredients.
4. Add the corn, cream corn, egg, Sazon, roasted red pepper, and diced green chilis.
5. Add the ground turkey and stir until well incorporated.
6. Add the pepper jack shreds and stir until well incorporated.
7. Swirl the melted fat until the skillet is coated.
8. Pour batter into cast iron skillet (any excess fat will just sort of work its way up the sides).
9. Bake for 55-60 minutes.
10. Allow to cool before slicing and serving or freezing for later.

Original article: Gluten Free Dairy Free Mexican Cornbread

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This steel magnolia is the poster child for successfully Doing All the Things, smart phone in one hand, sword in the other. Author of action-packed PR/UF for adults and teens. You can catch up with her at Pots and Plots, her blog, Twitter, Facebook, and Goodreads.