Chili-Cornbread Pie

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.


6 servings.

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 18 Minutes

Nutritional 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


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


Preheat oven to 450°.

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

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.

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,

Oxmoor House

January 1999
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