Mexican Corn Bread Casserole with Turkey

Heat a large skillet over medium-high heat. Add turkey onion and garlic. Cook and stir in the hot skillet until turkey is no longer pink about 5 minutes. Add 1 1/2 cups salsa cumin salt black pepper and chili powder. Stir together.

Preheat the oven to 425 degrees F (220 degrees C).

Whisk milk polenta butter corn flour egg whites and baking soda together in a bowl. Pour mixture into a 9x13-inch baking pan. Pour cooked ground turkey mixture over corn bread layer.

Bake casserole in the preheated oven for 10 minutes. Sprinkle 1 1/2 cups shredded Mexican-style Cheddar cheese blend on top. Continue baking until top is bubbling 5 minutes more. Let cool for 10 minutes.

Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.