1Preps: Hand dice onions into large pieces, mince in food processor, chopped carrots and celery to a fine state. Mix corn bread batter adding 1/2 cup less liquid, sour cream and one can of drained corn with a dash of sugar. Preheat oven on at 350o for cornbread
2In a large flat bed pan, oiled with EVOO, Brown onions first then add turkey and brown
3When Turkey is fully browned, add one can of chopped tomatoes, one can of dark red kidney beans or great northern beans, celery and carrot mixture, all remaining seasoning. cover and simmer on low heat for 15 minutes.
4In oiled Iron skillet, pour in corn bread batter with corn and cook on low heat until bubbling. Take out and cook 10 minutes in oven. Remove when cooked.
Not never cook in skillet, high heat burns the bottom.
5With a large slotted spoon, cover cooked corn bread with chili and cover with the entire package of cheddar cheese. Melt cheese on top in microwave or oven when melted. Serve with a cake server.