Mexican Corn Bread Pizza Recipe

Ingredients

• 1 package (8-1/2 ounces) corn bread/muffin mix
• 1/3 cup fat-free milk
• 1 egg, beaten
• 1 cup frozen corn, thawed
• 3/4 pound extra-lean ground turkey
• 1 small onion, chopped
• 1 small sweet red pepper, chopped
• 2 jalapeno peppers, seeded and chopped
• 3 tablespoons reduced-sodium taco seasoning
• 1/2 cup water
• 3/4 cup shredded reduced-fat Mexican cheese blend
• 1 small tomato, chopped
• 1/4 cup sliced ripe olives
• 2 green onions, chopped
• 6 tablespoons reduced-fat sour cream

Directions

• In a small bowl, combine the corn bread mix, milk and egg. Stir in corn just until blended. Spread evenly into a 10-in. ovenproof skillet coated with cooking spray. Bake at 400° for 14-18 minutes or until a toothpick inserted near the center comes out clean.
• Meanwhile, in a large nonstick skillet, cook the turkey, onion, red pepper and jalapenos over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
• Spoon turkey mixture over corn bread; sprinkle with cheese. Bake for 5-10 minutes or until cheese is melted. Sprinkle with tomato, olives and green onions. Cut into six wedges; top each with sour cream. Yield: 6 servings.

Mexican Corn Bread Pizza published in Healthy Cooking April/May 2008, p19