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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 234.4
  • Total Fat: 8.8 g
  • Cholesterol: 30.6 mg
  • Sodium: 635.0 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 23.7 g

View full nutritional breakdown of Mock Cornbread Casserole calories by ingredient
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Mock Cornbread Casserole

Submitted by: LOSNWT

Introduction

Mock Cornbread Casserole Mock Cornbread Casserole
Number of Servings: 8

Ingredients

    1 can 15.5 oz. can Great Northern Beans or Chick Peas( drained & rinsed)(I have never made this with the Great Northern Beans but I love it with the Chick Peas also called Garbanzo Beans)
    4 large eggs (I use egg beaters)
    1 T Cumin
    1 teaspoon salt
    1 teaspoon baking powder (NOT BAKING SODA!)
    2 T Olive Oil
    1 teaspoon Tabasco
    1/3 C Splenda(1/4C if you don’t like sweet cornbread)
    1 lb Cooked Lean Ground Turkey (Drained)
    1 10 oz. can Rotel tomatoes with green chiles (DRAINED!)
    1t Cumin
    2T Chili Powder
    1/2 teaspoon Garlic Salt
    1 Bag Low fat or Fat free chedder cheese


Directions

Mock Cornbread and Beef Casserole
Cornbread:



1 can 15.5 oz. can Great Northern Beans or Chick Peas( drained & rinsed)(I have never made this with the Great Northern Beans but I love it with the Chick Peas also called Garbanzo Beans)
4 large eggs (I use egg beaters)
1 T Cumin
1 teaspoon salt
1 teaspoon baking powder (NOT BAKING SODA!)
2 T Olive Oil
1 teaspoon Tabasco
1/3 C Splenda(1/4C if you don’t like sweet cornbread)

Combine all of the above and blend in a blender. Pour 1/2 of the mixture into a greased 11x7 pan and bake in a preheated 400 oven for 15-20 minutes. Mean while combine meat mixture.

Meat Mixture:
1 lb Cooked Lean Ground Turkey (Drained)
1 10 oz. can Rotel tomatoes with green chiles (DRAINED!)
1t Cumin
2T Chili Powder
1/2 teaspoon Garlic Salt
1/4 cup chopped fresh cilantro
2 T diced canned Jalepenos

Mix all ingredients together.

1 Bag Low fat or Fat free chedder cheese

Remove mock cornbread from oven and sprinkle with a 1/3 C cheese. Top with the meat mixture and sprinkle with another 1/3 C cheese. Pour the rest of the bean batter on top of the meat mixture and top with 1/3 cup cheese. Bake casserole for about 30-45 minutes(until mock cornbread is cooked through and has turned a golden brown. Serve with a dollop of Sour Cream.


Number of Servings: 8

Recipe submitted by SparkPeople user LOSNWT.






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Member Ratings For This Recipe

  • This came out great! It really does taste like cornbread!! Although next time i think i will combine the cornbread mix and the meat mix instead of layering it because it seems to just crumble apart, but still it tastes great!!! - 9/27/07

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