Chili-cornbread Pie
From pointsevenout 16 years ago
- 18 minutes to make
- Serves 6
A saucy chili with cornbread topping, all in one pan. It's a chili bean pot pie with cornbread as a topping. Slice sweet juicy oranges for dessert. Taken from Cooking Light 1999, 5-ingredient, 15-minute book.
Ingredients
- cooking spray shopping list
- 1 medium onion, chopped shopping list
- 1 (15oz) can low-fat chili beef soup shopping list
- 1 (11oz) can Mexican-style corn, drained shopping list
- 1c (4oz) Mexican blend cheese, reduced-fat, shredded shopping list
- 1 (6oz) package buttermilk cornbread mix shopping list
- 2/3c water shopping list
How to make it
- Preheat oven to 450*.
- Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, 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.
- 270 calories, 24% from fat.
fresh from oven
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People Who Like This Dish 8
- reviews Anycity, Anystate
- momo_55grandma Mountianview, AR
- choclytcandy Dallas, Dallas
- midnightrose227 Kingwood, TX
- eddoc69 Springfield, IL
- retroredux Port Neches, TX
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The Rating
Reviewed by 2 people-
great recip love the ingredients thanks
momo_55grandma
in Mountianview loved it
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Quick and easy. I couldn't find that particular soup so I just used a can of chili. I didn't bother to cook the onions. I just mixed everything together and tossed it in the dish. The smallest cornbread package I could find was 7 oz. The cornbre...more
frankieanne
in Somewhere loved it
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