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.

Yield: 6 servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 24%
  • Fat: 7.3g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 13.7g
  • Carbohydrate: 39.5g
  • Fiber: 3.5g
  • Cholesterol: 13mg
  • Iron: 0.0mg
  • Sodium: 798mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  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.
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