Cornbread & Bean Skillet

Adapted from

  • 4 ozs frozen corn, thawed
  • 15 ozs canned chili beans, undrained
  • 15 ozs canned dark red kidney beans, rinsed and drained
  • 10 ozs tomatoes and green chilies
  • Topping:
  • 6 ozs cornbread mix
  • 2/3 cup fat-free milk
  • 1 whole egg
Cornbread & Bean Skillet
In a large skillet, combine corn, chili beans, kidney beans, and tomatoes with green chilies. Mix well. Cook over medium heat, stirring often. Cook until mixture comes to a boil. Meanwhile, combine cornbread mix, milk, and egg in a mixing bowl. Mix until all is moistened. Spoon mixture evenly over bean mixture in skillet. Reduce heat to medium-low. Cover and cook 15 minutes, or until cornbread is browned.
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Posted: 12/27/2018
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WW Points* : 3.87
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 221
Calories from Fat 25 (11%)
% Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 24g 8%
Sodium 757mg 32%
Potassium 201mg 67%
Total Carbohydrate37g 12%
Dietary Fiber 7g 28%
Sugars 4g
Protein 10g 28%
* 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.