This recipe was based on a recipe I found in Cooking Light. My version wasn't as healthy, but what can I say... I really like cheese. In the cornbread base, I used 2 eggs (instead of egg substitute) and used 2 teaspoons of taco seasoning (instead of cumin). I used about 1/2 cup more cheese in the topping, too. I garnished it with regular sour cream and chives. Adam and I both really liked this recipe. In fact, he scored it a 9 out of 10. It was super-easy and quick to pull together. https://farm4.staticflickr.com/3529/3282233869_68136d8760_b.jpg