Moist and full of flavor, this spicy Mexican Cornbread recipe is one you will want to make again and again. Don’t let the simple ingredients fool you! This one is a keeper, you will want to share with your friends and family.
Layers of ground turkey and spices, corn, peppers and cheese, all in a wonderfully moist, golden corn bread mix. The recipe is hands down one of my favorite dishes to make, and this is saying a lot folks! The reason being is because there are times when I just don’t like my own cooking, there I said it! I know, shhhh …don’t tell anyone, words a cook should never utter. But it’s true! Everyone else will comment on how good one of my meals is and I just go, meh …well this recipe is the exception to the rule my friends!
I call this Mexican Cornbread – Dos because I already have a Mexican cornbread recipe on here, one I did way back, and is almost the same recipe …but not quite. Here is one big difference …
Almond milk! I know, my family thought I was crazy when I said I am out of milk and going to use the Almond milk instead. My oldest son was very sceptical. But here is the thing; I believe it made the cornbread more moist, for one. When I usually make cornbread, I want lie, it is always so crumbly. This was the case with my first recipe on here. This time it held together perfectly and was moist! It reminded me of a Mexican cake, in a way.
Well enough chatter, let’s get down to the important stuff here, the eating! Today I am bringing this to Fiesta Friday, come along and join the fun!
And until next time …
Mexican Cornbread - Dos
Nonstick cooking spray
1 pound ground turkey meat
- 1 package taco seasoning mix
- 2 (8.5-ounce) boxes corn muffin mix
- 1 (14.0-ounce) can cream-style corn, or regular
- 1 cup shredded cheddar cheese
- 1 can Rotel diced tomatoes & green chilies (original or mild), drained
- 2 jalapeno, deseeded and chopped
Preheat the oven to 350 degrees F. Lightly coat a 9 x 9-inch baking pan with cooking spray. or oil.
In a skillet, cook the ground turkey. Add the taco seasoning per package directions. Set aside.
Prepare the corn muffin batter per package directions, except substitute unsweetened almond milk instead of regular milk. Stir in half of the corn and mix well. Spread half of the cornbread batter mix in the baking pan. Top with the meat. Mix the remaining corn and Rotel diced tomatoes & green chilies together and spread over the meat. Sprinkle on the chopped jalapeno. Sprinkle with half of the cheese. Spread the remaining batter on top, and sprinkle with the remaining cheese. Bake for 35 to 45 minutes, until the cornbread is baked through. Let sit for about 5 minutes, then cut into squares to serve. Enjoy!
Note: Around the last 5 minutes of baking, I reserved a sprinkle of cheese and spread on top of the cornbread. It made a beautiful topping for the cornbread. 🙂