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.
Provided by Norma DeRemer
Categories Casseroles
Time 50m
Number Of Ingredients 10
Steps:
- 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.
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