my version of mexican cornbread casserole
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.
prep time
15 Min
cook time
35 Min
method
Bake
yield
6 serving(s)
Ingredients
- - cooking spray
- 1 - (8.5 ounce) packaged corn buffin mix
- 1/4 cup egg beaters
- 1/3 cup reduced fat milk
- 3/4 cup frozen whole kernal corn, divided
- 1/2 pound ground turkey
- 1 - (10 ounce) can of diced tomatoes
- 1 - (8 ounce) can of tomato sauce (with green chili) optional
- 1/2 teaspoon cumin
- 1 cup shredded reduced fat mexican cheese blend
How To Make my version of mexican cornbread casserole
-
Step 1Preheat your oven to 375 and spray an 8 X 8 inch glass baking dish with cooking spray and set aside.
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Step 2In a bowl, stir together cornbread mix, egg beaters, milk and half of corn and pour into prepared dish.
-
Step 3In a skillet cook ground turkey over medium heat for 3 to 5 minutes or no longer pink and crumbled; stirring occasioally and drain.
-
Step 4Stir in drained tomatoes, tomato sauce, remaining corn and cumin. Mix well.
-
Step 5Pour mixture over top of cornbread batter and top with cheese.
-
Step 6Place in preheated oven and bake for 15 to 20 minutes or until edges are lightly browned and cornbread is done.
-
Step 7Remove from oven and serve hot with your favorite salad.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Turkey
Category:
Casseroles
Culture:
Mexican
Tag:
#Quick & Easy
Tag:
#Healthy
Ingredient:
Turkey
Diet:
Low Fat
Method:
Bake
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