Canyon Casserole

October 20, 2008 at 6:48 am (Uncategorized) (, , , )

Canyon Casserole

I was checking out blogs, and while trying to figure out dinner plans I stumbled across this casserole dish. It looked simple enough, I didn’t have self-rising cornbread mix, so I just made it from scratch. I wanted to try and make it a bit healthier and mixed some whole wheat flour in with the all-purpose. It was still yummy.

Canyon Casserole
Adapted from Kit in the Kitchen.


1 pound ground turkey
1/2 Tablespoon chili powder
1 teaspoon ground cumin
1/2 tablespoon black pepper
1 can diced tomatoes, undrained
1 can black beans, drained
2 cups frozen corn
1 cup corn meal
1/2 cup all-purpose flour
1/2 cup wheat flour
1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1 cup milk
1/3 cup canola oil
1 egg, beaten
1 cup shredded Cheddar cheese


  1. Preheat oven to 400°F. Spray an 11×14 baking dish or shallow casserole with no-stick cooking spray.
  2. Brown ground turkeyin large skillet over medium-high heat until thoroughly cooked, stirring frequently.
  3. Drain.
  4. Add seasonings, tomatoes, corn, beans, and water; mix well. Bring to a boil, stirring occasionally.
  5. Pour into prepared baking dish.
  6. Combine corn meal, flour, sugar, baking powder and salt in a medium bowl.
  7. Combine egg, milk, and oil in a small bowl, mix well.
  8. Add milk mixture to the flour mixture, stir until just blended.
  9. Add shredded cheese to cornbread mixture.
  10. Spoon batter over ground turkey mixture in baking dish. Bake 25 to 35 minutes or until topping is golden brown.
  11. Serve and enjoy!

This was very good. I think next time I would almost double the meat mixture.


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