Cornbread Chili Casserole

3
(1 ratings)
Prep
Time
Total Time
Number Of
Ingredients
7
Servings8

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

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
 
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.

Cook's Tips

Can't find canned corn with red and green peppers? Substitute regular canned corn.

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Nutrition Information
Calories: 299 View complete nutrition information
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