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March 13th, 2008, 06:12 PM
Join Date: Sep 2005
Chili-Corn bread pie
1 onion, chopped
1 (15 ounce) can low-fat chili
1 (11 ounce) can mexi-style corn, drained
1 cup (4 ounces) reduced fat mexi-style cheese or cheddar (shredded)
1 (6 ounce) pkg buttermilk cornbread mix
2/3 cup water
1. Preheat oven to 450
2. Coat a non-stick skillet with cooking spray; place over medium-high heat until hot. Add onion & saute until tender.
3. Add chili & corn to skillet, stirring well; spoon mixture into an 8 inch square baking dish coated with cooking spray. Sprinkle cheese over mixture.
4. Combine corn bread mix and water, stirring until smooth. Pour batter over mixture in baking dish; bake at 450 for 18 minutes or until golden brown.
Makes 6 servings. 5 points per serving.
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