Mexican Corn Bread Pizza

Ingredients

• 8.5 ounces just-add-water cornbread mix 
• 1  eggs lightly beaten
• 0.3 cup skim milk fat-free
• 1 cup corn frozen thawed
• 2  spring onion chopped
• 2  jalapeno seeded chopped
• 0.8 pound pd of ground turkey 
• 0.8 cup reduced fat mexican blend cheese shredded reduced-fat
• 6 tablespoons cream sour reduced-fat
• 0.3 cup olives ripe sliced
• 1 small onion chopped
• 1 small bell pepper sweet red chopped
• 3 tablespoons taco seasoning reduced-sodium
• 1 small tomatoes chopped
• 0.5 cup water 

Equipment

• bowl
• frying pan
• oven
• toothpicks

Directions

1. In a small bowl, combine the corn bread mix, milk and egg. Stir in corn just until blended.
2. Spread evenly into a 10-in. ovenproof skillet coated with cooking spray.
3. Bake at 400° for 14-18 minutes or until a toothpick inserted near the center comes out clean.
4. 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.
5. Spoon turkey mixture over corn bread; sprinkle with cheese.
6. Bake for 5-10 minutes or until cheese is melted.
7. Sprinkle with tomato, olives and green onions.
8. Cut into six wedges; top each with sour cream.