Cornbread Chili Casserole
Prep: 10 minutes
Bake: 40 minutes • Serves: 8
PAM® original cooking spray
2 cans (15- to 16-ounces each) mild chili with beans
2 packages (8.5 ounces each) Our Family® corn muffin mix
2 large eggs
1-1/2 cups frozen Our Family® cut sweet corn, thawed
2/3 cup whole milk
2 tablespoons Our Family® unsalted butter, melted
1-1/2 cups shredded Cheddar cheese
2 tablespoons thinly sliced green onion
2 cans (15- to 16-ounces each) mild chili with beans
2 packages (8.5 ounces each) Our Family® corn muffin mix
2 large eggs
1-1/2 cups frozen Our Family® cut sweet corn, thawed
2/3 cup whole milk
2 tablespoons Our Family® unsalted butter, melted
1-1/2 cups shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1. Preheat oven to 375°; spray 8-inch square baking dish with cooking spray.
2. In large bowl, stir beans, corn muffin mixes, eggs, corn, milk and butter; spread in prepared dish and bake 35 minutes. Sprinkle casserole with cheese; bake 5 minutes or until cheese is melted. Sprinkle casserole with green onion; cut into 8 pieces.
Approximate nutritional values per serving (1 piece):
509 Calories, 24g Fat, 11g Saturated Fat, 93mg Cholesterol, 945mg Sodium,
58g Carbohydrates, 4g Fiber, 14g Sugars, 12g Added Sugars, 15g Protein
