Mexican Corn Bread Pizza Recipe

Name: Mexican Corn Bread Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 1/2 ounce) package corn muffin mix; ⅓ cup skim milk; 1 egg, lightly beaten; 1 cup frozen corn, thawed; 34 lb lean ground turkey; 1 small onion, chopped; 1 small sweet red pepper, chopped; 2 jalapeno peppers, seeded and chopped; 3 tablespoons taco seasoning; ½ cup water; ¾ cup reduced-fat Mexican cheese blend; 1 small tomatoes, chopped; ¼ cup sliced ripe olives; 2 green onions, chopped

Servings: persons

1 (8 1/2 ounce) package corn muffin mix
⅓ cup skim milk
1 egg, lightly beaten
1 cup frozen corn, thawed
34 lb lean ground turkey
1 small onion, chopped
1 small sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons taco seasoning
½ cup water
¾ cup reduced-fat Mexican cheese blend
1 small tomatoes, chopped
¼ cup sliced ripe olives
2 green onions, chopped

1
In a small bowl, combine the corn bread mix, milk and egg.
2
Stir in corn just until blended.
3
Spread evenly into a 10-in.
4
ovenproof skillet coated with cooking spray.
5
Bake at 400 for 14-18 minutes or until a toothpick inserted near the center comes out clean.
6
Meanwhile, in a large nonstick skillet, cook the turkey, onion, red pepper and jalapenos over medium heat until meat is no longer pink; drain.
7
Stir in taco seasoning and water; bring to a boil.
8
Reduce heat; simmer, uncovered, for 5 minutes.
9
Spoon turkey mixture over corn bread; sprinkle with cheese.
10
Bake for 5-10 minutes or until cheese is melted.
11
Sprinkle with tomato, olives and green onions.
12
Cut into six wedges; top each with sour cream if desired.

6805

kcal

Calories

357

Fat

Carbs

861

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (8 1/2 ounce) package corn muffin mix, ⅓ cup skim milk, 1 egg, lightly beaten, 1 cup frozen corn, thawed, and more.

Yes, Mexican Corn Bread Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mexican Corn Bread Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions