Mexican Beef and Corn Bread Pie

Mexican Beef and Corn Bread Pie

Ingredients

Meat Mixture
1 pound lean ground turkey

½ - 1 cup of your favorite salsa (I used Wholly Salsa Mild)

½ package taco seasoning (I used McCormick’s 30% Less Sodium Taco Seasoning)
10-ounce package frozen whole-kernel corn

Corn Bread Mixture
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
Whites of 3 large eggs, lightly beaten
1/2 cup fat-free milk
1 tablespoon canola or corn oil

Preparation:

Preheat the oven to 400°F.

Heat a large heavy nonstick skillet over medium-high heat. Cook the turkey for 4 to 5 minutes, or until no longer pink, stirring occasionally.

Stir in the remaining meat mixture ingredients. Reduce the heat and simmer while you prepare the corn bread mixture.

In a medium bowl, stir together the cornmeal, flour, and baking powder, and sugar and salt if desired. In a small bowl, stir together the egg whites, milk, and oil. Pour into the dry mixture. Mix lightly to avoid overbeating- this is VERY important!

Spoon the meat mixture into a baking pan – I used a 9x13 pan but it would work well in a 10-inch square pan. It did NOT work well for me in an 8-inch square pan. Spoon the corn bread mixture over the meat; spread lightly to cover the surface.

Bake, uncovered, for 30 minutes, or until the corn bread is golden brown. Do not overcook!

FYI: My only complaint - the crust can get a little dry. Any suggestions?