Smoky-Spicy Tamale Pies

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1 cup kidney beans red organic canned rinsed drained
• 14.5 ounce canned tomatoes with green chiles, undrained such as muir glen canned
• 1 teaspoon chili powder 
• 0.5 cup whole-kernel corn frozen thawed
• 1 large egg white 
• 0.3 cup milk fat-free
• 0.3 cup flour all-purpose
• 2  garlic cloves minced
• 0.3 teaspoon chipotle chili powder 
• 0.5 teaspoon ground cumin 
• 4 ounces pd of ground turkey 
• 0.5 cup onion chopped
• 0.1 teaspoon salt 
• 0.3 cup cornmeal yellow

Equipment

• frying pan
• baking sheet
• oven
• knife
• whisk
• ramekin
• measuring cup

Directions

1. Preheat oven to 37
2. Cook turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble.
3. Add onion, corn, and garlic to pan; saut 2 minutes. Stir in chili powder, cumin, and chipotle; cook 30 seconds.
4. Add beans and tomatoes to pan; cook 1 minute. Divide turkey mixture evenly between 2 (1 1/2-cup) ramekins coated with cooking spray.
5. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
6. Combine flour, cornmeal, baking powder, and salt, stirring with a whisk.
7. Combine milk and egg white, stirring with a whisk.
8. Add milk mixture to flour mixture; stir just until moist. Spoon batter evenly over turkey mixture.
9. Place the ramekins on a baking sheet.
10. Bake at 375 for 25 minutes or until crust is browned.