Mexican Cornbread Pizza

• 1 (8 ounce) package cornbread-muffin mix
• 1/3 cup nonfat milk
• 1 egg, beaten
• 1 cup frozen corn, thawed
• 3/4 lb ground turkey
• 1 small onion, chopped
• 1 small sweet red pepper, chopped
• 1 (1 1/4 ounce) packet reduced-sodium taco seasoning mix
• 1/2 cup water
• 1 cup reduced-fat Mexican cheese blend
• 1 small tomatoes, chopped
• 1/4 cup sliced ripe olives
• 2 green onions, chopped
• 6 tablespoons reduced-fat sour cream

1. In a small bowl, combine the corn bread mix, milk and egg. Stir in corn just until blended. Spread evenly into a 8X8 or 9X9 pan. Bake at 400u0b0F for 14-18 minutes or until a toothpick inserted near the center comes out clean.
2. Meanwhile, in a large skillet, cook the turkey, onion, red pepper over medium heat until meat is no longer pink. Drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
3. Spoon turkey mixture over corn bread; sprinkle with cheese. Bake for 5-10 minutes or until the cheese is melted. Sprinkle with tomato, olives and green onions. Cut into six wedges; top each with sour cream.

nonfat milk, egg, frozen corn, ground turkey, onion, sweet red pepper, packet, water, tomatoes, olives, green onions, sour cream

Taken from www.food.com/recipe/mexican-cornbread-pizza-306599 (may not work)