Ingredients
12
12 servings
- •cooking spray
- •1 (16 ounce) package elbow macaroni
- •1 tablespoon olive oil
- •½ cup diced onion
- •1 tablespoon minced garlic
- •1 ½ pounds ground turkey
- •1 ½ cups barbeque sauce (such as KC Masterpiece® Original)
- •1 (8 ounce) bag frozen corn
- •1 tablespoon crushed red pepper flakes (Optional)
- •2 (7.5 ounce) packages cornbread mix (such as Jiffy®)
- •⅔ cup milk
- •2 eggs
- •1 (12 ounce) package shredded Cheddar cheese
- •salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- While pasta boils, heat oil in a 3-quart pot over medium-high heat. Add onion and garlic and cook and stir until onion is translucent, 5 to 7 minutes. Add ground turkey and cook and stir until browned and crumbly, 5 to 7 minutes. Stir in barbeque sauce, corn, and red pepper flakes. Mix well, reduce heat, and let simmer for 5 minutes.
- Meanwhile, mix cornbread mix, milk, and eggs together in a bowl. Set aside.
- Combine macaroni, meat mixture, Cheddar cheese, salt, and pepper in a large bowl. Pour mixture into the prepared dish. Spoon cornbread batter on top.
- Bake in the preheated oven until cornbread is light golden brown, 15 to 20 minutes. Remove from the oven and let cool slightly before serving.
Nutritional Facts
Per 12 servings
- Calories: 569
- Carbohydrate: 69g
- Fat: 20g
- Fiber: 2g
- Protein: 28g
- Sugar: 15g
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