Nutrition Facts
         One serving:
         1 wedge
         Calories:
         354
         Fat:
         11 g
         Saturated Fat:
         4 g
         Cholesterol:
         82 mg
         Sodium:
         793 mg
         Carbohydrate:
         43 g
         Fiber:
         2 g
         Protein:
         25 g
         Diabetic Exchange:
         3 starch, 2 lean meat.

SERVINGS: 6
CATEGORY: Lower Fat  

TIME: Prep: 25 min. Bake: 20 min.
Ingredients:
         1 package (8-1/2 ounces) corn bread/muffin mix
         1/3 cup fat-free milk
         1 egg, beaten
         1 cup frozen corn, thawed
         3/4 pound extra-lean ground turkey
         1 small onion, chopped
         1 small sweet red pepper, chopped
         2 jalapeno peppers, seeded and chopped
         3 tablespoons reduced-sodium taco seasoning
         1/2 cup water
         3/4 cup shredded reduced-fat Mexican cheese blend
         1 small tomato, chopped
         1/4 cup sliced ripe olives
         2 green onions, chopped
         6 tablespoons reduced-fat sour cream
Directions:
In a small bowl, combine the corn bread mix, milk and egg. Stir in corn just until blended. Spread evenly into a 10-in. ovenproof skillet coated with cooking spray. Bake at 400° for 14-18 minutes or until a toothpick inserted near the center comes out clean.
    Meanwhile, in a large nonstick skillet, cook the turkey, onion, red pepper and jalapenos 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.
    Spoon turkey mixture over corn bread; sprinkle with cheese. Bake for 5-10 minutes or until cheese is melted. Sprinkle with tomato, olives and green onions. Cut into six wedges; top each with sour cream. Yield: 6 servings.