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Southwest Corn Bread Bake

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.
  • Makes
    4 servings


  • 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


  • In a large 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 dry ingredients just until moistened.
  • Drop by tablespoonfuls over chili mixture; carefully spread over the top. Bake, uncovered, at 350° for 20-25 minutes or until golden brown.
Nutrition Facts
1 each: 315 calories, 4g fat (1g saturated fat), 1mg cholesterol, 775mg sodium, 62g carbohydrate (13g sugars, 9g fiber), 11g protein.

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