prep time: 15 min
total time: 50 min
1 pkg (8.5oz) cornbread mix
2 eggs
1 can whole kernal corn with red and green peppers, drained
1/2 cup reduced fat sour cream
1 can (15 oz) lean Beef and Bean chili
1 cup chredded reduced fat cheddar jack cheese
Preheat the oven to 375. Lightly spray an 8x8 pan with cooking spray and set aside.
Stir together cornbread mix, eggs, corn and sour cream in a large bowl. Spread in the bottom of the prepared pan. Spoon the chili evenly over the top of the cornbread mixture, staying within 1/2" of the sides. Sprinkle with the cheese.
Bake for 35-40 minutes, or until bubbly and starting to brown.
The original recipe claims 8 servings, but we usually get about 6 out of it.
To make ahead, prepare to just before baking. Cover and refrigerate up to one day. Bake as directed.
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