Chili Cornbread Casserole
Minutes Prep time: 10
Minutes Total time: 45
Servings: 6
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 45
Servings: 6
Difficulty: easy
2 cans (15 oz each) Wendy's® Chili with Beans, warmed
3/4 cup Birds Eye® Sweet Kernel Corn
1 pkg (8.5 oz each) corn muffin mix
1/3 cup reduced fat (2%) milk
1 egg
shredded cheddar cheese
sour cream
sliced green onion
sliced jalapeño
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 114 mg | 11% |
Carbohydrate | 48 g | 16% |
Cholesterol | 72 mg | 24% |
Total Fat | 13 g | 20% |
Iron | 3 mg | 18% |
Calories | 351 kcal | 18% |
Sodium | 950 mg | 40% |
Protein | 14 g | 28% |
Saturated Fat | 6 g | 28% |
Sugars | 12 g | 1% |
Vitamin C | 1 mg | 1% |
Preheat oven to 400°F.
Stir frozen corn into warm chili and pour into a 2-quart baking dish.
Stir together corn muffin mix, milk, and egg in a medium bowl. Pour and spread over chili. Bake 28 to 32 minutes or until golden brown and set. Cover with a piece of foil if cornbread starts to get too brown before it sets.
Serve chili cornbread casserole with shredded cheese, sour cream, green onions, and jalapeños as desired.
Chili Cornbread Casserole