Chili Cornbread Bake
Ingredients
The cornbread layer
-
1
large
egg, lightly beaten
-
⅓
cup
skim milk
-
2
teaspoons
ground cumin, divided
-
⅛
teaspoon
ground cayenne pepper
-
¼
teaspoon
ground cayenne pepper
-
1
14.5 oz can
cream-style corn
-
1
4 oz can
diced green chiles, drained
-
1
8.5 oz box
Jiffy corn muffin mix (or similar brand)
The chili layer
-
¾
lb
95% lean ground beef
-
1
small
onion, diced
-
1
clove
garlic, minced
-
¾
cup
canned kidney beans, drained and rinsed
-
1
14.5 oz can
diced tomatoes
-
2
tablespoons
chili powder
-
½
teaspoon
salt
The topping
-
3
oz
50% reduced fat Sharp Cheddar cheese, shredded
Instructions
- Preheat the oven to 400°F and prepare a 9x13 baking dish with cooking spray.
- In a mixing bowl, combine the egg, milk, 1 teaspoon cumin, 1/8 teaspoon cayenne, creamed corn, diced chilies, and corn muffin mix. Mix well and pour into the baking dish, spreading it evenly.
- Bake the cornbread layer for 18-20 minutes until a toothpick comes out clean. Keep the oven at 400°F.
- In a pan over medium heat, cook the ground beef until browned, then add the diced onions and garlic, cooking until softened.
- Stir in the kidney beans, diced tomatoes, chili powder, salt, and the remaining cumin and cayenne. Simmer for about 5 minutes.
- Poke holes in the cornbread layer with a fork, then spoon the chili mixture over it evenly. Top with shredded cheddar cheese.
- Return to the oven and bake for an additional 15 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
293
Total fat
8g
Total carbohydrates
38g
Total protein
18g
Sodium
500mg
Cholesterol
70mg
You might also like