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Chili-Cornbread Pie

Prep time 10 mins
Cook time 18 mins
Yield 6 servings.
Make an easy chili cornbread  using convenience products such as canned chili, canned corn, a package of shredded cheese,  and a buttermilk cornbread mix.  The recipe takes less than 30 minutes and is perfect for busy weeknights.


  • Cooking spray
  • 1 medium onion, chopped
  • 1 (15-ounce) can low-fat chili beef soup
  • 1 (11-ounce) can Mexican-style corn, drained
  • 1 cup (4 ounces) shredded reduced-fat Mexican blend cheese
  • 1 (6-ounce) package buttermilk cornbread mix
  • 2/3 cup water

Nutrition Information

  • calories 270
  • caloriesfromfat 24 %
  • fat 7.3 g
  • satfat 2.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 13.7 g
  • carbohydrate 39.5 g
  • fiber 3.5 g
  • cholesterol 13 mg
  • iron 0.0 mg
  • sodium 798 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 450°.

  2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, and saute until tender.

  3. Add soup and corn to skillet, stirring well; spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle cheese over soup mixture.

  4. Combine cornbread mix and water, stirring just until smooth. Pour batter over mixture in baking dish; bake at 450° for 18 minutes or until golden.

Cooking Light 5-Ingredient 15-Minute Cookbook