Mexican Cornbread Skillet Pie

One of my co-workers, Stacy, was talking about making some kind of a tamale pie she wanted to make because she had bought some Marie Callender's cornbread mix from Costco she wanted to use. I told her I had a lot leftover, too, and thought it was a great idea. I remembered that I had bookmarked this recipe from another favorite blog I frequent, Sing for your Supper.... so I wanted to finally make this.

The dish came out okay, if you like cornbread that much. I don't know if I would make this one again, unless its requested. Maybe if I tweak it a bit, I'll take a liking to it. Though hubby loved it. I'll probably make it again on request.

boxed cornbread mix
small can of green chillies (optional)
corn kernels
2 cloves garlic, minced
1 medium onion, chopped
1 red bell pepper, chopped
2 cans diced tomatoes
1 lb. ground turkey
1 tsp. cumin
1 tsp. chili powder
1 tsp. black pepper
1 tsp. salt
a dash cayenne pepper
1 cup shredded cheese

1) Preheat oven to 350 deg F. Prepare cornbread mix according to package directions. Add green chillies and corn. Set aside.

2) In a medium pan, saute onions, garlic and bell peppers over medium-high heat until soft. Add ground turkey until cooked through. Drain off grease. Stir in cumin, chili powder, black pepper, salt and cayenne pepper. Remove from heat.

3) Grease bottom of a cast-iron skillet (or any oven-safe skillet or pan) and sprinkle the bottom with a little cornmeal. Evenly spread half of the cornbread mixture and top with the meat mixture. Top with shredded cheese, then spread with the remaining cornbread mixture over the top. Bake for 45-50 minutes, or until golden brown.