A cornbread crust puts a twist on this meat pie.
MAIN ARTICLE:
Show-Stopping Thanksgiving Day Meal
1 can (10 3/4 ounces) cream of chicken soup, regular or 98-percent fat free)
1 can (8 ounces) whole kernel corn, drained
2 cups cubed cooked turkey
1 package (8 ounces) corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded cheddar cheese
Heat oven to 400°F.
In 9-inch pie plate, stir together soup, corn and turkey; set aside.
In medium bowl, stir together muffin mix, milk and egg just until combined. Spread batter over chicken mixture in pie plate.
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