A flavorful and hearty Tex-Mex inspired dish, perfect for a quick and satisfying meal.
Preheat your oven to 450°F and place a cast iron skillet inside to heat.
Preheating the skillet ensures a crispy cornbread crust.
In a separate skillet, cook the ground turkey and diced onion over medium heat until browned.
Break up the turkey with a spoon for even cooking.
Add the black beans and corn to the turkey mixture, stirring to combine.
Drain and rinse the beans to reduce sodium content.
In a mixing bowl, combine the corn muffin mix, milk, egg, and diced jalapeño until smooth.
Mix gently to avoid overworking the batter.
Carefully remove the hot skillet from the oven and spread the cornbread batter evenly inside.
Use a spoon to spread the batter to the edges.
Layer the turkey mixture over the cornbread batter, leaving a small border around the edges.
This border helps prevent overflow during baking.
Bake the skillet in the oven for 15 minutes, then sprinkle shredded cheddar cheese on top.
Bake until the cornbread is golden and set.
Return to the oven for 2 minutes to melt the cheese.
Watch closely to avoid overbaking.
Top with shredded lettuce, chopped tomato, and a dollop of sour cream before serving.
Serve immediately for the best texture and flavor.
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