Creamy Tex-Mex Cornbread Bake


Make the most of your boxed cornbread mix. This Tex-Mex bake is full of hearty ingredients that'll keep everyone full, happy, and healthy. Use ground turkey and low-fat soup and milk to lighten up this hearty casserole.

Cream Tex-Mex Cornbread Bake
Photo: Hector Sanchez
Hands On Time:
20 mins
Total Time:
40 mins
6 servings


  • 2 pounds ground turkey

  • 1 cup sliced green onions

  • 1 (10 3/4-oz.) can cream of mushroom soup

  • 1 cup milk

  • 1 (4-oz.) can chopped green chiles

  • 1 cup (4 oz.) shredded pepper Jack cheese, divided

  • 1/4 cup chopped fresh cilantro or parsley

  • Vegetable cooking spray

  • 1 (6-oz.) package buttermilk cornbread mix

  • 3 tablespoons chopped fresh cilantro


  1. Preheat oven to 400°. Cook ground turkey in a large skillet over medium heat, stirring often, 5 minutes or until meat crumbles and is no longer pink. Add green onions, and sauté 1 minute.

  2. Stir in soup and next 2 ingredients. Bring to a low boil, and remove from heat. Stir in 3/4 cup cheese and 1/4 cup cilantro. Add salt and pepper to taste. Pour turkey mixture into a 2-qt. baking dish coated with cooking spray.

  3. Stir together cornbread mix, 3/4 cup water, 3 Tbsp. cilantro, and remaining 1/4 cup cheese. Pour cornbread mixture over turkey mixture in baking dish.

  4. Bake at 400° for 20 to 25 minutes or until golden.

  5. Note: We tested with Martha White Buttermilk Cornbread & Muffin Mix.

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