• Preheat the oven to 375. Prepare a 9x13 baking dish with cooking spray. Set aside.
• In a large skillet over medium heat, add the olive oil, sweet onions, red and green peppers and ground turkey and cook for 6-7 minutes. Cook until browned and the meat is cooked through. If needed, drain off any of the liquids.
• Stir in the Rotel, black beans (drained), corn (drained), and taco seasoning, and spread evenly in the casserole dish.

Make the cornbread:

• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl until fully combined.
• In a separate bowl, combine the milk, eggs, honey and butter. Slowly pour the milk mixture into the dry ingredients and whisk to combine (don’t over-mix!). It’s better for the batter to be a bit lumpy than to over mix it.
• Add the cheese and gently fold into the batter, again not over mixing.
• With a spatula, carefully spread the cornbread batter evenly over the ground turkey base, to completely cover the meat.
• Bake the casserole for 25-30 minutes, or until a toothpick inserted into the cornbread comes out clean.
• The cornbread should be golden brown and nice and crispy. It should not be soggy at all.
• When ready to serve, garnish with sprinkles of cilantro, and serve with sour cream, salsa, or hot sauce.