Turkey Mexican Cornbread

4 eggs

2 cups yellow cornmeal

3 teaspoons Tony Chachere's Creole Seasoning

1 teaspoon baking soda

1 cup Crisco oil

2 cps milk

1 can cream-style corn

1 can whole kernel corn with juice

7 jalapeno peppers, finely chopped, divided

2 medium onions, finely chopped, divided

2 bell peppers, finely chopped, divided

8-ounces shredded mild Cheddar cheese

2 pounds ground turkey

4 drops Tabasco sauce

Preheat oven to 375 F. Season ground turkey and brown with 3 jalapenos, 1 onion and 1 bell pepper. Drain oil and set aside. Mix in a large bowl eggs, cornmeal, seasoning soda hot sauce, Crisco oil, milk, both kinds of corn and juice, remaining jalapenos, onions, and bell peppers. Beat on medium for 3 minutes. Spray a 13 x 9 inch baking dish with non-stick spray. Pour ground turkey mixture into dish. Top with shredded cheese Pour liquid mixture over turkey and cheese. Bake at 375F for 45 minutes.

Serves 12.

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Cajun Country -- New Iberia, Louisiana