To make the cornbread topping: In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Set aside. In a separate medium bowl, whisk the egg, honey, oil and almond milk together until well combined. Add wet ingredients to the dry ingredients and mix until just combined. Fold in diced jalapeños and corn.
To make dairy free: Leave out the cheese.
To make this recipe vegan: Instead of turkey, use 1 can of black beans. You can also use a flax egg in the cornbread topping, but may need to reduce the almond milk to 1/3 cup.
To make this recipe gluten free:: Use a 1:1 gluten free all purpose flour in place of the whole wheat pastry flour.
Don't have a skillet? No worries! Just cook everything as directed, then transfer the meat mixture to an 8 or 9 inch greased baking pan.