Real Recipes From Real Home Cooks ®

my version of mexican cornbread casserole

(1 rating)
Recipe by
Norma DeRemer
York, PA

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.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For my version of mexican cornbread casserole

  • 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

How To Make my version of mexican cornbread casserole

  • 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.

Categories & Tags for My Version Of Mexican Cornbread Casserole:

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