Great low-fat Mexican corn bread casserole that's full of flavor. Garnish with more toppings like jalapenos, serrano peppers, and olives.

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
10 mins
total:
40 mins
Servings:
10
Yield:
1 9x13-inch casserole
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Corn Bread Base:

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add turkey, onion, and garlic. Cook and stir in the hot skillet until turkey is no longer pink, about 5 minutes. Add 1 1/2 cups salsa, cumin, salt, black pepper, and chili powder. Stir together.

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  • Preheat the oven to 425 degrees F (220 degrees C).

  • Whisk milk, polenta, butter, corn flour, egg whites, and baking soda together in a bowl. Pour mixture into a 9x13-inch baking pan. Pour cooked ground turkey mixture over corn bread layer.

  • Bake casserole in the preheated oven for 10 minutes. Sprinkle 1 1/2 cups shredded Mexican-style Cheddar cheese blend on top. Continue baking until top is bubbling, 5 minutes more. Let cool for 10 minutes.

  • Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.

Cook's Notes:

I used homemade salsa.

Heavy whipping cream can be substituted for the milk, if desired.

Nutrition Facts

463 calories; protein 29.8g; carbohydrates 27.5g; fat 27g; cholesterol 121mg; sodium 1279.1mg. Full Nutrition
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