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Southwest Corn Bread Bake Recipe

Photo by: Taste of Home

Warm up chilly nights with this tasty casserole shared by Christine Geyer of Coralville, Iowa. It’s loaded with hearty beans and corn, then topped with a from-scratch corn bread. "I usually double the ingredients and bake it in a 9x13 baking dish for a bit longer,” she notes.

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4 Servings
Prep/Total Time: 30 min.

Ingredients

1 can (15-1/2 ounces) chili beans, undrained
1 can (8-3/4 ounces) whole kernel corn, drained
2 tablespoons chopped onion
1/2 teaspoon ground cumin
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup plus 1 tablespoon milk
1-1/2 teaspoons canola oil

Directions

In a bowl, combine the chili beans, corn, onion and cumin. Transfer to an 8-in. square baking dish coated with cooking spray.
In another bowl, combine the dry ingredients. Combine milk and oil; stir into the dry ingredients just until moistened.
Drop by tablespoons over chili mixture; carefully spread over the top. Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 315 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 775 mg sodium, 62 g carbohydrate, 9 g fiber, 11 g protein.

Southwest Corn Bread Bake published in Simple & Delicious November/December 2006, p27

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