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.
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
How to Make It
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
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