Cornbread Turkey Taco Cheesecake With Zesty Avocado Cream

Made This Recipe? Add Your Photo

Total Time
50mins
Prep
10 mins
Cook
40 mins

Who knew there was a National Cornbread Festival? This recipe was a finalist at the 2007 cook off.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Preheat oven to 325 degrees F. In 10 1/2-inch Lodge cast-iron skillet, cook turkey, breaking apart with spatula, until no longer pink and cooked through. Reserve 2 teaspoons taco seasoning; add remaining seasoning, 1/2 cup salsa, and 1/4 cup water to turkey. Cook, stirring until thick, about 2 minutes. Remove from skillet. Wipe out skillet with paper towel; grease.
  2. In large bowl, combine cornbread mix, 1 egg, and milk; mix well. Pour into skillet; spoon turkey mixture over batter.
  3. In medium bowl, combine cream cheese, Cheddar cheese, 2 teaspoons taco seasoning, and 2 eggs; mix well. Spread over turkey. Bake at 325 degrees F 25 to 30 minutes or until lightly browned around edges. Remove from oven; cool 10 minutes.
  4. In small food processor, combine sour cream, avocado, cilantro, lime juice, lime zest, and salt; process until smooth. Gently spread over cheesecake. Serve warm; top with salsa.