my version of mexican cornbread casserole
(1 rating)
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
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cooking spray
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1(8.5 ounce) packaged corn buffin mix
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1/4 cegg beaters
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1/3 creduced fat milk
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3/4 cfrozen whole kernal corn, divided
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1/2 lbground turkey
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1(10 ounce) can of diced tomatoes
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1(8 ounce) can of tomato sauce (with green chili) optional
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1/2 tspcumin
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1 cshredded reduced fat mexican cheese blend
How To Make my version of mexican cornbread casserole
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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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2In a bowl, stir together cornbread mix, egg beaters, milk and half of corn and pour into prepared dish.
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3In a skillet cook ground turkey over medium heat for 3 to 5 minutes or no longer pink and crumbled; stirring occasioally and drain.
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4Stir in drained tomatoes, tomato sauce, remaining corn and cumin. Mix well.
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5Pour mixture over top of cornbread batter and top with cheese.
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6Place in preheated oven and bake for 15 to 20 minutes or until edges are lightly browned and cornbread is done.
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7Remove from oven and serve hot with your favorite salad.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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