Best Chili Cheese Cornbread Low Fat Recipes

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HEALTHIER LOW FAT CORNBREAD



Healthier Low Fat Cornbread image

This Healthier Low Fat Cornbread is a wholesome alternative to traditional cornbread! It's light and tender and rivals any sweet cornbread recipe, with less fat and calories!

Provided by The Ultimate One-Pan Oven Cookbook, by Julia Konovalova © Page Street Publishing, 2018

Categories     Baking     Side Dish     Snack

Time 50m

Number Of Ingredients 10

2 tablespoons vegetable oil
1/2 cup unsweetened applesauce
3 large eggs
1/2 cup buttermilk
1 cup yellow cornmeal
1 cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup shredded cheddar cheese, optional
diced jalapeno or 1/2 cup canned corn (drained), optional

Steps:

  • Preheat your oven to 375 degrees Fahrenheit and prepare an 8-inch by 8-inch square cake pan by lining it with parchment paper. Spray the parchment paper with vegetable oil cooking spray, if desired.
  • Combine the vegetable oil, applesauce, eggs and buttermilk in a large bowl with a wire whisk until smooth.
  • Add the cornmeal, flour, salt and baking powder and mix with a rubber spatula until combined.
  • Add the cheese, jalapenos and corn (if using), and stir to combine.
  • Pour the batter into the prepared baking dish and bake for 35-40 minutes until the cornbread is golden brown on top and a toothpick inserted into the middle comes out clean.
  • Enjoy with your favourite soups, stews, or chili, or eat it alone with butter and jam.

Nutrition Facts : ServingSize 1 serving, Calories 237 kcal, Carbohydrate 26 g, Protein 9 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 85 mg, Sodium 250 mg, Fiber 2 g, Sugar 2 g

JIFFY® CHILI CORNBREAD CASSEROLE



Jiffy® Chili Cornbread Casserole image

This is a chili casserole that my family loves. It has all their favorites: chili, corn, cheese, and cornbread.

Provided by ruthie0404

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 small onion, minced
1 pound ground beef
1 (15 ounce) can dark red kidney beans
1 (12 ounce) can tomato sauce
1 cup frozen corn
1 (1.25 ounce) package mild chili seasoning mix
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon white sugar
1 teaspoon brown sugar
½ teaspoon garlic powder
2 dashes Worcestershire sauce
1 (7.5 ounce) package cornbread mix (such as Jiffy®)
⅓ cup milk
1 egg
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
  • Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
  • Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
  • Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 37.5 g, Cholesterol 71.6 mg, Fat 19.3 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 7.6 g, Sodium 1429.6 mg, Sugar 8.1 g

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