Skillet Cornbread-Topped Turkey Casserole

Turkey filling

• 1 medium Yellow onion
• 1 tbsp Olive oil
• 500 g Minced turkey
• 1 tsp Smoked paprika
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 tbsp Plain flour
• 300 ml Chicken stock
• 250 g Sweet corn kernels

Cornbread topping

• 140 g Cornmeal
• 120 g Plain flour
• 2 tsp Baking powder
• 300 ml Buttermilk
• 1 large Egg
• 120 g Cheddar cheese

1. Heat the oven to 200°C (390°F). Finely chop the onion and grate the cheddar cheese.
2. Heat the olive oil in a 25 cm cast-iron frying pan over medium heat. Add the onion and cook for 6 to 8 minutes, stirring, until softened and lightly golden.
3. Add the minced turkey, smoked paprika, fine sea salt and black pepper. Cook for 6 to 8 minutes, breaking it up with a spoon, until the turkey is no longer pink.
4. Sprinkle over 1 tbsp plain flour and stir for 1 minute. Pour in the chicken stock and bring to a simmer, scraping up any browned bits, then cook for 3 to 4 minutes until slightly thickened.
5. Stir in the sweet corn kernels and take the pan off the heat. The filling should look saucy and gently bubbling; if it seems very thick, stir in a splash more stock from the measured amount before topping.
6. In a mixing bowl, whisk together the cornmeal, 120 g plain flour and baking powder. In a jug, whisk the buttermilk and egg, then pour into the dry ingredients and stir just until combined.
7. Stir most of the cheddar cheese into the batter, reserving a small handful for the top. Spoon the batter over the turkey filling and gently spread it to the edges, then scatter over the reserved cheese.
8. Bake for 25 to 30 minutes, until the cornbread is set and golden and the filling is bubbling around the edges. Rest for 10 minutes before serving so the filling thickens slightly.

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