My Version Of Mexican Cornbread Casserole

Norma DeRemer


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 vote

15 Min
35 Min


  • ·
    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
  • 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.

Printable Recipe Card

About My Version Of Mexican Cornbread Casserole

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

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