CHILI-CORNBREAD PIE

CHILI-CORNBREAD PIE image

Yield 6 people

Number Of Ingredients 7

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Cooking spray
1 med onion, chopped (I do big pieces because Josh doesn't eat the onion so it's easy for him to pick out)
1 (15oz) can low-fat chili beef soup (I like the Campbell's beef & bean chili soup it's like 19oz)
1 (11oz) can Mexican-style corn, drained (I use a small can of white & yellow sweet corn)
1 cup shredded reduced-fat Mexican blend cheese
1 (6oz) package buttermilk cornbread mix (I use Jiffy cornbread mix)
2/3 cup water

Steps:

Preheat oven to 450. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, and saute until tender. Add soup and corn to skillet, stirring well; spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle cheese over soup mixture. Combine cornbread mix and water, stirring just until smooth. Pour batter over mixture in baking dish; bake at 450 for 18 min or until golden. NOTE: I mix the cornbread as directed on the box, not just the mix with 2/3 cup water.