Chili Cornbread Pie

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Chili Cornbread Pie

Chili Cornbread Pie
Number of Servings: 6 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes Source: Trina Robertson
Food Groups: Dairy, Vegetables, Grains, Protein
Main Ingredient: Chicken & Turkey
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium, Good Source of Fiber
Origin: American
Special Features: Simple (6 or less ingredients) , Kids Love It, Kids Can Help Make It

Here's a recipe my whole family really enjoys. I like it even more because it is an easy one-dish casserole.


1 medium Onion, chopped
2 15-ounce cans prepared Chili (try turkey chili)
8 ounces frozen Spinach, thawed
1 cup shredded reduced-fat Mexican blend or Cheddar cheese
1 12-ounce box Cornbread mix
4 ounces canned green chilies (optional)


1. Preheat oven to 450 degrees. Spray with cooking spray an 11 x 7 baking dish.
2. Coat a nonstick skillet with cooking spray and place over medium-high heat. When hot, add onion and saute until tender. Add chili and spinach to skillet and stir well until heated through and combined.
3. Add skillet mixture to the prepared baking dish. Sprinkle cheese over top.
4. In a bowl, combine cornbread mix and 2/3 cup water (or follow cornbread box direction), stirring just until smooth. Mix in can of green chili, if desired. Pour batter over mixture in baking dish.
5. Bake casserole for 30 minutes or until cornbread crust is golden brown.

Nutrient Information
Calories: 341
Total Fat: 8 g
Saturated Fat: 2 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 1 g
Sodium: 1380 mg
Carbohydrates: 47 g
Protein: 21 g
Fiber: 6 g
Vitamin A:
Vitamin C:
Calcium: 273 mg

Cook's Notes:

You can substitute frozen corn for spinach or use both!

To reduce the sodium in this dish, look for reduced-sodium chili and cornbread mix.