Preheat the oven to 400°F (200°C).

In a large skillet over medium heat, cook the ground turkey until browned, about 5-7 minutes. Stir in the canned tomato puree and sweet corn, and let it simmer for 3-5 minutes.

Prepare the cornbread mix according to package instructions, incorporating the almond milk and melted butter until the batter is creamy and thick.

In a 9x13-inch baking dish, spread the taco mixture evenly on the bottom, then pour the cornbread batter over it, smoothing it out gently. Sprinkle cheese on top.

Bake for about 25-30 minutes until the cornbread topping is golden-brown and a toothpick comes out clean.

Let the casserole cool for about 5-10 minutes before slicing and serving warm. Optional garnishes include fresh herbs or sour cream.