2Tablespoonschopped fresh cilantromore for garnish
Cheddar-Cilantro cornbread Crust
1/4 cup all-purpose flour
1teaspoon baking powder
1/4 teaspoonkosher salt
3/4 cuplow-fat buttermilk
3/4cupshredded extra-sharp cheddar cheese
1/4 cupchopped fresh cilantro leaves
preheat the oven to 425 degrees F. lightly oil 6 (10 oz) ramekins or coat with non-stick cooking spray.
FOR THE FILLING: Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, garlic, onion, and the poblano. Cook until the turkey has browned, 3 to 5 minutes, making sure to crumble the turkey as it cooks. Stir in the chili powder, oregano, and cumin; season with salt and pepper. Drain excess fat.
Stir in the tomatoes and break them up with the back of a spoon. Bring to a simmer and stir in the corn and cilantro. divide the mixture into the prepared ramekins.
FOR THE CRUST: Combine the cornmeal, flour baking powder, and salt in a medium bowl. In a large glass measuring cup or another bowl, whisk together the buttermilk, egg, and butter. Pour the wet mixture over the dry ingredients and stir, using a rubber spatula, until just moist. add the cheese and cilantro and toss to combine.
Top the filling in the ramekins with the crust in an even layer ( I use less crust). Place on a baking sheet and bake until golden brown and he crust is set, about 25 minutes. Let cool 10 minutes before serving, garnished with additional cilantro leaves.
TO FREEZE: don't make the crust until the day of serving. Prepare the filling to te end of step 3, then cover the individual ramekins tightly with plastic wrap. freeze for up to 3 months. To serve, remove the plastic wrap. cover the ramekins with aluminum fol and bake 425 degrees for 45 minutes while you make the crust. Uncover the ramekins and top with the crust mixture. Bake for an additional 20 to 30 minutes, until completely cooked through.