3teaspoonsgluten-free baking powder or baking soda
1teaspoonsalt
1cupplain Greek yogurt + ¼ milkstirred together
2organic eggsbeaten
2tablespoonsunsalted organic buttermelted
Meat Topping:
1tablespoonextra virgin olive oil
1small oniondiced
1poundorganic grass fed ground beefground turkey or ground chicken
¼teaspooncumin
¼teaspoonchili powder⅛ tsp if you don’t like it too spicy
¼teaspoonred pepper flakes
⅛teaspooncoriander
½cuporganic salsa
1teaspoonchopped chili peppersadd more or like to your taste
¼cupreduced fat mexican blend cheese
¼cupchopped fresh cilantro for toppingoptional
sliced avocado for toppingoptional
organic blue or yellow corn chipscrumbled for topping (optional)
plain Greek yogurt for toppingoptional
Instructions
Preheat oven to 400°F. In a large bowl, mix together the cornmeal, flour, sugar, baking powder or baking soda, salt, cumin, and red pepper flakes.
Mix in the yogurt/milk mixture, eggs, and melted butter.
Prepare an 9 x 13 " casserole dish with nonstick spray or grease with organic butter. Place batter in the Bake for 20–25 minutes.
While cornbread is baking, add oil and onion to a large skillet.
Cook for 3-4 minutes until onions soften and become fragrant.
Add meat and cook until no longer pink and fully cooked. Add cumin, chili powder, red pepper flakes and coriander. Mix well and cook for another 2-3 minutes. Remove from heat.
When cornbread is done (will be light brown on the edges and center is dry when you place a toothpick in the middle), add the meat mixture on top of cornbread.
Top with salsa and chili peppers.
Place back in oven and cook for 15 minutes.
Take out of the oven sprinkle with cheese and cook for another 5-7 minutes until cheese is melted.
Top with chopped cilantro, crumbled organic corn chips, avocado and Greek yogurt if desired. Allow to cool for a few minutes before slicing.