1 large yellow onion, diced
2 tablespoons chili powder
1 pound ground turkey
12 ounces ale or lager beer
8 green chiles, roasted, seeded and diced (about 1 cup)
1 cup corn kernels
1 can (28 ounces) diced tomatoes, drained
1 can (14 ounces) black beans, drained and rinsed
1 (16-ounce) package cornbread mix, prepared according to package directions
1/2 cup shredded cheddar jack cheese
Salt and pepper
Heat oven to 350F. In a large cast iron skillet, heat 2 tablespoons oil over medium-high heat.
Add onions and cook, stirring, until translucent. Stir in chili powder and cook until fragrant, about 30 seconds.
Add turkey and saute until cooked through.
Add beer and cook until mostly evaporated, about 3 minutes. Reserve 1/4 cup chiles and 1/4 cup corn, then stir in remaining chiles, corn, tomatoes and beans.
Season with salt and pepper.
Stir reserved chiles and corn into cornbread batter. Pour batter evenly over turkey mixture and sprinkle with shredded cheese.
Bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes.