A delightful twist on the classic Mexican cornbread casserole, this recipe is packed with flavor and a cheesy topping.
Preheat your oven according to the cornbread mix package instructions.
Preheating ensures even cooking of the casserole.
In a skillet, cook the ground turkey over medium heat until browned. Drain any excess fat.
Use a wooden spoon to break up the turkey into small pieces for even cooking.
Add the diced onion and bell pepper to the skillet. Cook until softened.
Stir frequently to prevent the vegetables from sticking.
Stir in the diced tomatoes, black beans, and corn. Simmer for 5 minutes.
Let the mixture simmer to blend the flavors together.
Prepare the cornbread mix according to the package directions. Stir in the diced jalapeno.
Adding jalapeno gives the cornbread a spicy kick.
Spread half of the cornbread batter in the bottom of a greased casserole dish.
Use a spatula to spread the batter evenly.
Add the turkey mixture on top of the cornbread layer. Sprinkle with half of the shredded cheese.
Ensure the filling is evenly distributed for consistent flavor.
Top with the remaining cornbread batter and bake according to the package instructions.
Check the casserole towards the end of baking to avoid overcooking.
In the last 5 minutes of baking, sprinkle the remaining cheese on top and let it melt.
Broil for a minute if you want a golden cheese crust.
Serve warm and enjoy your cheesy spicy cornbread bake.
Pair with a fresh salad or sour cream for a complete meal.
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