Chili Cornbread Bake
Chili Cornbread Bake
yield: 8 SERVINGS
INGREDIENTS:
1 large egg, lightly beaten
1/3 cup skim milk
2 teaspoons ground cumin, divided
1/8 teaspoon + ¼ teaspoon ground cayenne pepper, divided
1 (14.5 oz) can cream-style corn
1 (4 oz) can diced green chiles, drained
1 (8.5 oz) box Jiffy corn muffin mix (or similar brand)
¾ lb 95% lean ground beef*
1 small onion, diced
1 garlic clove, minced
¾ cup canned kidney beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
2 tablespoons chili powder
½ teaspoon salt
3 oz 50% reduced fat Sharp Cheddar cheese, shredded (such as Cabot)
*if you replace the ground beef with 99% lean ground turkey breast a serving will be 7 SP on WW Freestyle
DIRECTIONS:
Pre-heat the oven to 400. Lightly mist a 9×13 baking dish with cooking spray and set aside.
In a large mixing bowl, combine the egg, milk, 1 teaspoon of the cumin, 1/8 teaspoon of the cayenne, creamed corn, diced chilies and corn muffin mix. Stir together until fully mixed and pour into the prepared baking dish. Spread into an even layer and bake for 18-20 minutes until a toothpick comes out smooth. Keep oven at 400.
While the cornbread layer is cooking, bring a large saute pan or medium pot to medium heat and add the ground beef. Use a wooden spoon to break it up into small pieces as it cooks. When the meat is breaking up and almost browned, add the onions and the garlic and stir together. Continue to cook another few minutes until the meat is browned and onions are softened.
Add the kidney beans, diced tomatoes, chili powder, salt, and remaining 1 teaspoon of cumin and ¼ teaspoon of cayenne to the meat mixture and stir together until well combined. Reduce the heat to low and simmer, uncovered, for about 5 minutes.
Use a fork to poke holes all over the prepared cornbread layer. When the chili is done, spoon it over the top of the cornbread layer to form another even layer. Sprinkle the shredded cheddar cheese over the chili and return it to the oven for another 15 minutes.
WEIGHT WATCHERS FREESTYLE SMARTPOINTS:
8 per serving (SP calculated using the recipe builder on weightwatchers.com) OR 7 SP if using ground turkey breast or ground chicken breast
WEIGHT WATCHERS POINTSPLUS:
7 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
NUTRITION INFORMATION:
293 calories, 38 g carbs, 11 g sugars, 8 g fat, 4 g saturated fat, 18 g protein, 5 g fiber (from myfitnesspal.com)
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yield: 8 SERVINGS
INGREDIENTS:
1 large egg, lightly beaten
1/3 cup skim milk
2 teaspoons ground cumin, divided
1/8 teaspoon + ¼ teaspoon ground cayenne pepper, divided
1 (14.5 oz) can cream-style corn
1 (4 oz) can diced green chiles, drained
1 (8.5 oz) box Jiffy corn muffin mix (or similar brand)
¾ lb 95% lean ground beef*
1 small onion, diced
1 garlic clove, minced
¾ cup canned kidney beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
2 tablespoons chili powder
½ teaspoon salt
3 oz 50% reduced fat Sharp Cheddar cheese, shredded (such as Cabot)
*if you replace the ground beef with 99% lean ground turkey breast a serving will be 7 SP on WW Freestyle
DIRECTIONS:
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Pre-heat the oven to 400. Lightly mist a 9×13 baking dish with cooking spray and set aside.
In a large mixing bowl, combine the egg, milk, 1 teaspoon of the cumin, 1/8 teaspoon of the cayenne, creamed corn, diced chilies and corn muffin mix. Stir together until fully mixed and pour into the prepared baking dish. Spread into an even layer and bake for 18-20 minutes until a toothpick comes out smooth. Keep oven at 400.
While the cornbread layer is cooking, bring a large saute pan or medium pot to medium heat and add the ground beef. Use a wooden spoon to break it up into small pieces as it cooks. When the meat is breaking up and almost browned, add the onions and the garlic and stir together. Continue to cook another few minutes until the meat is browned and onions are softened.
Add the kidney beans, diced tomatoes, chili powder, salt, and remaining 1 teaspoon of cumin and ¼ teaspoon of cayenne to the meat mixture and stir together until well combined. Reduce the heat to low and simmer, uncovered, for about 5 minutes.
Use a fork to poke holes all over the prepared cornbread layer. When the chili is done, spoon it over the top of the cornbread layer to form another even layer. Sprinkle the shredded cheddar cheese over the chili and return it to the oven for another 15 minutes.
WEIGHT WATCHERS FREESTYLE SMARTPOINTS:
8 per serving (SP calculated using the recipe builder on weightwatchers.com) OR 7 SP if using ground turkey breast or ground chicken breast
WEIGHT WATCHERS POINTSPLUS:
7 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
NUTRITION INFORMATION:
293 calories, 38 g carbs, 11 g sugars, 8 g fat, 4 g saturated fat, 18 g protein, 5 g fiber (from myfitnesspal.com)
please support us by pining this post and shearing it with your friends.
After i lost my official pinterest page which was so special because of your all participation, i decided not to give up and start over.
After i lost my official pinterest page which was so special because of your all participation, i decided not to give up and start over.
Click on the picture below To save this recipes for later
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