Chili Cornbread Bake

Adapted from Pillsbury One Dish Meals Cookbook

  • Chili:
  • 1 lb ground chicken breast
  • 1 cup onions, chopped
  • 1/2 cup bell peppers, chopped
  • 1 tsp garlic, minced
  • 15 1/2 ozs canned dark red kidney beans, drained and rinsed
  • 8 ozs no-salt-added tomato sauce
  • 1 1/4 ozs low-sodium taco seasoning mix
  • Cornbread:
  • 1 cup unbleached flour
  • 1 cup cornmeal, undrained
  • 8 1/2 ozs no-salt-added creamed corn
  • 1/2 tsp salt
  • 1/2 cup fat-free milk, shredded
  • 1 whole egg
  • 4 ozs cheddar cheese, shredded
Chili Cornbread Bake
Preheat oven to 350. Prepare a 11"x 7" casserole dish with cooking spray; set aside. In a large saucepan, cook chicken, onions, bell peppers, and garlic until chicken is no longer pink. Add beans, tomato sauce, and taco seasoning mix. Mix well. Simmer for ten minutes. Spread mixture evenly into prepared dish; set aside. To prepare cornbread mixture, combine flour, cornmeal, creamed corn, milk, and egg. Mix well. Spread evenly over chili mixture in dish. Sprinkle with cheese. Bake for 40 minutes, or until browned on top.
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Posted: 1/10/2008
Rated by 0 users (0.00)
WW Points* : 19.40
9 servings
Nutrition Facts
Servings Per Recipe 9
Amount Per Serving
Calories 981
Calories from Fat 58 (6%)
% Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 10%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 63g 21%
Sodium 640mg 27%
Potassium 8mg 3%
Total Carbohydrate190g 63%
Dietary Fiber 19g 76%
Sugars 6g
Protein 42g 76%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.