My Version Of Mexican Cornbread Casserole

Norma DeRemer

By
@PApride

Sticking with lowering my fat intake I re-made this recipe I found while sitting in the Dr's office. Woody and I love this and will be making it again very soon. Had it for a luncheon with neighbors and they all wanted the recipe.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

cooking spray
1
(8.5 ounce) packaged corn buffin mix
1/4 c
egg beaters
1/3 c
reduced fat milk
3/4 c
frozen whole kernal corn, divided
1/2 lb
ground turkey
1
(10 ounce) can of diced tomatoes
1
(8 ounce) can of tomato sauce (with green chili) optional
1/2 tsp
cumin
1 c
shredded reduced fat mexican cheese blend

Directions Step-By-Step

1
Preheat your oven to 375 and spray an 8 X 8 inch glass baking dish with cooking spray and set aside.
2
In a bowl, stir together cornbread mix, egg beaters, milk and half of corn and pour into prepared dish.
3
In a skillet cook ground turkey over medium heat for 3 to 5 minutes or no longer pink and crumbled; stirring occasioally and drain.
4
Stir in drained tomatoes, tomato sauce, remaining corn and cumin. Mix well.
5
Pour mixture over top of cornbread batter and top with cheese.
6
Place in preheated oven and bake for 15 to 20 minutes or until edges are lightly browned and cornbread is done.
7
Remove from oven and serve hot with your favorite salad.

About this Recipe

Course/Dish: Turkey, Casseroles
Main Ingredient: Turkey
Regional Style: Mexican
Dietary Needs: Low Fat
Other Tags: Quick & Easy, Healthy