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Southwest Corn Bread Bake Recipe

Southwest Corn Bread Bake Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 1 can (16 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

  • 1. In a large bowl, combine the chili beans, corn, onion and cumin. Transfer to an 8-in. square baking dish coated with cooking spray.
  • 2. In another bowl, combine the dry ingredients. Combine milk and oil; stir into dry ingredients just until moistened.
  • 3. 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.

Nutritional 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.