My Version Of Mexican Cornbread Casserole
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- cooking spray
- (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
- (10 ounce) can of diced tomatoes
- (8 ounce) can of tomato sauce (with green chili) optional
- 1/2 tsp
- 1 c
- shredded reduced fat mexican cheese blend
1Preheat your oven to 375 and spray an 8 X 8 inch glass baking dish with cooking spray and set aside.
2In a bowl, stir together cornbread mix, egg beaters, milk and half of corn and pour into prepared dish.
3In a skillet cook ground turkey over medium heat for 3 to 5 minutes or no longer pink and crumbled; stirring occasioally and drain.
4Stir in drained tomatoes, tomato sauce, remaining corn and cumin. Mix well.
5Pour mixture over top of cornbread batter and top with cheese.
6Place in preheated oven and bake for 15 to 20 minutes or until edges are lightly browned and cornbread is done.
7Remove from oven and serve hot with your favorite salad.