Chili-Cornbread Pie

7 ingredients
4 steps

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. 1
    Preheat oven to 450°.
  2. 2
    Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, and saute until tender.
  3. 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. 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.

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