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Cornbread-Chili Casserole
Recipes
Cornbread-Chili Casserole
8 servings
1 hour, 10 minutes total (Active 10 minutes)

Ingredients

  • ½ cup butter, melted
  • 1 (8.5-oz) box corn muffin mix
  • 1 tablespoon sugar (optional)
  • 1 can whole kernel sweet corn (14.5–15.5 oz), drained
  • 1 (14.75-oz) can cream-style corn
  • 2 eggs (or ½ cup egg substitute)
  • 1 cup sour cream (or whole milk yogurt)
  • 3 cups vegetarian chili (such as Publix Aprons Black Bean Chili)

Steps

    1. Preheat oven to 375°F. Melt butter. Drain sweet corn. Combine muffin mix, all corn, sugar (if using), and sour cream; stir in butter and eggs.
    2. Spread chili evenly in bottom of a deep 9-inch square baking dish, then spoon corn mixture evenly over chili; bake 50–60 minutes or until center is set. Serve.
    Note: Omit eggs for a denser, cake-like cornbread.

Amount per ⅛ recipe serving: Calories 390, Total Fat 23g, Sat Fat 12g, Trans Fat 0g, Chol 85mg, Sodium 620mg, Total Carb 35g, Fiber 3g, Sugars 11g, Protein 8g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%