 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Make an easy chili cornbread using convenience products such as canned chili, canned corn, a package of shredded cheese, and a buttermilk cornbread mix. The recipe takes less than 30 minutes and is perfect for busy weeknights. Ingredients:
cooking spray |
1 medium onion, chopped |
1 (15-ounce) can low-fat chili beef soup |
1 (11-ounce) can mexican-style corn, drained |
1 cup (4 ounces) shredded reduced-fat mexican blend cheese |
1 (6-ounce) package buttermilk cornbread mix |
2/3 cup water |
Directions:
1. Preheat oven to 450°.
2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, and saute until tender.
3. 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.
4. 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.
|
|