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Mexican Cornbread Pizza

The combination of sweet cornbread and spicy taco flavors really livens up this meal. Using ground turkey instead of beef cuts the fat and makes a delicious dinner guilt-free. —Christy West, Greenfield, Indiana
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    6 servings


  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1/3 cup fat-free milk
  • 1 large egg, lightly 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


  • In a small bowl, combine the cornbread 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 in 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 cornbread; 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 354 calories, 11g fat (4g saturated fat), 82mg cholesterol, 793mg sodium, 43g carbohydrate (14g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 starch, 2 lean meat.
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Average Rating:
  • brelands
    Mar 25, 2009

    I use a half a can of creamed corn instead of frozen corn in the cornbread (makes the cornbread moist) and a green bell pepper instead ofred (just because I always seem to have those). I also substitute fresh chopped garlic for the jalapenos. Always turns out delicious! Next time, I plan to chop some jalapenos and add them to the cornbread mixture.

  • cookinkylee
    Jun 27, 2008

    This recipe tasted great. The cornbread is very sweet and the topping is quite spicey which gives it great flavor. Will make this again.

  • jessiegoy
    Apr 23, 2008

    This recipe was delicious and went over well with the family and I was asked for the recipe by numerous people when I took it to work. I did add one thing. I love mexican food and love refried beans, so after cooking the cornbread, but before adding the meat and cheese I spread a layer of refried beans atop the cornbread and then continued as the recipe says.