Directions:
- Preheat oven to 450 degrees.
- Spray an 8 inch square baking dish with cooking spray and set aside.
- OR prepare the whole recipe in a cast iron skillet.
- Spray a skillet with cooking spray and heat over high heat.
- Saute the zucchini for about 2 minutes then add the tomatoes, corn, salt and chipotle chili.
- Cook and stir until heated. About 2 minutes. If using baking dish, pour chilie mixture into the dish and set aside.
- If using cast iron skillet, turn off heat.
- In a medium bowl, dump in the cornbread mix. Add 2/3 cup water and stir to combine.
- Spread this over the chili mixture in the pan.
- Bake in top rack of oven for 15 minutes or until cornbread is golden brown.
- Serve and enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 326.54 Kcal (1367 kJ) | ||
| Calories from fat | 44.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.95g | 8% | |
|---|---|---|---|
| Sodium | 1347.94mg | 56% | |
| Potassium | 806.28mg | 17% | |
| Total Carbs | 65.53g | 22% | |
| Sugars | 10.7g | 43% | |
| Dietary Fiber | 10.11g | 40% | |
| Protein | 13.29g | 27% | |
| Vitamin C | 50.2mg | 84% | |
| Iron | 4mg | 22% | |
| Calcium | 30mg | 3% | |
| Amount Per 100 g | |||
| Calories | 43.7 Kcal (183 kJ) | ||
| Calories from fat | 5.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.66g | 8% | |
|---|---|---|---|
| Sodium | 180.37mg | 56% | |
| Potassium | 107.89mg | 17% | |
| Total Carbs | 8.77g | 22% | |
| Sugars | 1.43g | 43% | |
| Dietary Fiber | 1.35g | 40% | |
| Protein | 1.78g | 27% | |
| Vitamin C | 6.7mg | 84% | |
| Iron | 0.5mg | 22% | |
| Calcium | 4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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