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Recipes / Cornbread Chili Casserole
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 1 pkg (8.5 oz each) corn muffin mix
  • 2 eggs
  • 1 can (11 oz each) whole kernel corn with red and green peppers, drained
  • 1/2 cup reduced fat sour cream
  • 2 tablespoons granulated sugar
  • 1 can (15 oz each) Wolf® Brand Chili Lean Beef With Beans
  • 1 cup shredded reduced fat Cheddar & Monterey Jack cheese
Makes: 8 servings (about 1 cup each)
NUTRITION INFORMATION PER SERVING

299

CALORIES

39g

CARBS

12g

PROTEIN

Cornbread Chili Casserole

Cornbread with whole kernel corn and peppers, topped with canned chili and cheese that 'bakes through' the cornbread

15

PREP TIME
(MINUTES)

50

TOTAL TIME
(MINUTES)

8

SERVINGS

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DIRECTIONS
  • 1. Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside. Stir together corn muffin mix, eggs, corn with peppers, sour cream and sugar in large bowl.
  • 2. Spread batter in bottom of prepared dish. Spoon chili evenly over top of batter, up to 1/2 inch of sides of dish. Sprinkle with cheese.
  • 3. Bake 35 to 40 minutes or until bubbly and edges are browned.
COOK'S TIPS
  • Can't find canned corn with red and green peppers? Substitute regular canned corn.
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