- ⅓ cup milk
- 1 egg
- 2 tablespoons taco seasoning, divided
- ¼ teaspoon ground red pepper
- 2 cups frozen corn, thawed
- 1 (8.5 ounce) box corn muffin mix
- 1 (4 ounce) can chopped green chiles
- 2 cups shredded cooked turkey breast
- 1 (10 ounce) can red enchilada sauce
- ½ cup shredded white cheddar
- ½ cup shredded yellow cheddar
- ¼ cup chopped green onions
Preheat the oven to 400°F.
Combine the first 7 ingredients (milk through green chiles), using just ½ tablespoon of the taco seasoning, in a large bowl; stir just until moist. Pour the mixture into a 10 inch cast iron skillet coated with cooking spray. Bake for 20-30 minutes.
While the cornbread layer is baking, toss the turkey in the remaining 1 ½ tablespoons of the taco seasoning. When the corn is done – it will be just barely set and golden brown – pierce the entire surface liberally with a fork. Pour the enchilada sauce over the top of the hot cornbread mixture. Top that with the chicken; sprinkle it all with both of the cheeses.
Bake at 400° for 15 minutes or until the cheese melts. Remove the skillet from the oven; let it stand for 5 minutes. Sprinkle with the green onions before serving.
- Yields: 6-8 servings
- Preparation Time: 1 hour