- 1 can cream of chicken soup
- 1/8 tsp pepper
- 2 cups cubed cooked turkey (or chicken)
- 1 can whole kernel corn, drained
- 1 can refrigerated cornbread twists
Mix soup, pepper, turkey and corn in saucepan and heat through. Pour into 9 inch pie plate. Separate cornbread into 8 pieces along perforations, do not unroll dough. Top hot turkey mixture and bake at 425 degrees for about 15 minutes or until cornbread is done.