LOW SODIUM CHILI CORNBREAD CASSEROLE

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Low Sodium Chili Cornbread Casserole image

Make and share this Low Sodium Chili Cornbread Casserole recipe from Food.com.

Provided by RuthlessWr

Categories     Mexican

Time 27m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb ground beef
2 cups no-salt-added kidney beans
2 cups tomatoes, chopped and drained
1/2 cup onion, Chopped
1/2 cup red bell pepper, Chopped
1 cup frozen corn
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 cup yellow cornmeal
1/2 cup flour
2 tablespoons sugar
1 1/2 teaspoons sodium-free baking powder
1 cup milk
1 egg
1 tablespoon olive oil

Steps:

  • Brown beef with onions and peppers until no longer pink.
  • Add beans, tomatoes, corn, and spices and simmer 5 minutes.
  • Stir together flour, cornmeal, sugar, and baking powder.
  • Combine milk, egg, and oil.
  • Pour milk mixture into flourm ixture, stirring until just moistened.
  • Spread beef mixture in a greased 8x8 baking dish.
  • Spread cornbread over top of beef.
  • bake at 425 until cornbread is done, about 10-12 minutes.

Nutrition Facts : Calories 542.2, Fat 25.5, SaturatedFat 9.2, Cholesterol 132.2, Sodium 169.5, Carbohydrate 49.5, Fiber 5.1, Sugar 10.6, Protein 30.4

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