My Version Of Mexican Cornbread Casserole
Family Tested & Approved
(8.5 ounce) packaged corn buffin mix
frozen whole kernal corn, divided
(10 ounce) can of diced tomatoes
(8 ounce) can of tomato sauce (with green chili) optional
shredded reduced fat mexican cheese blend
Preheat your oven to 375 and spray an 8 X 8 inch glass baking dish with cooking spray and set aside.
In a bowl, stir together cornbread mix, egg beaters, milk and half of corn and pour into prepared dish.
In a skillet cook ground turkey over medium heat for 3 to 5 minutes or no longer pink and crumbled; stirring occasioally and drain.
Stir in drained tomatoes, tomato sauce, remaining corn and cumin. Mix well.
Pour mixture over top of cornbread batter and top with cheese.
Place in preheated oven and bake for 15 to 20 minutes or until edges are lightly browned and cornbread is done.
Remove from oven and serve hot with your favorite salad.
Last Updated: Wed, Apr 18, 2012