THE RECIPE JOURNAL · Main Course
Mexican-Style Turkey Cornbread Bake
This hearty bake combines savory turkey with sweet corn and zesty spices for a comforting meal the whole family will love. It's easy to prepare and perfect for busy weeknights or casual gatherings.
FROM THE KITCHEN • Mexican-Style Turkey Cornbread Bake
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by preheating your oven to 350°F. In a large pan over medium-high heat, warm up a bit of oil and cook the ground turkey until it’s nicely browned and crumbly, about 5 to 10 minutes. Drain off any extra fat. Then, stir in the chicken broth and taco seasoning, cooking it a few more minutes until the sauce thickens and reduces a bit.
02
Step 2
Next, add the orzo to the turkey mixture and let it simmer until the orzo softens slightly, which should take around 2 minutes. Mix in the salsa, give everything a good stir, and transfer it all to a 2-quart casserole dish.
03
Step 3
In a separate bowl, combine the muffin mix, creamed corn, and milk until smooth. Spread this corn batter evenly over the turkey mixture in the casserole dish.
04
Step 4
Pop the dish into the oven and bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Once it’s baked, sprinkle the Mexican cheese blend over the top and return it to the oven just long enough for the cheese to melt, about 5 minutes. Let it cool slightly before serving and enjoy!
Why you’ll love it
This dish brings together savory turkey, sweet corn, and a moist cornbread topping for a comforting meal. It’s full of flavor with a hint of spice, making it a crowd-pleaser. Plus, it’s easy to make and perfect for weeknight dinners or potlucks.
How to serve
Serve with a fresh green salad or steamed vegetables to balance the richness. A dollop of sour cream or a sprinkle of chopped cilantro adds a nice touch. For extra heat, offer sliced jalapeños or hot sauce on the side.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. This dish also freezes well—wrap tightly and freeze for up to 2 months, then thaw overnight before reheating.
