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Chili Cornbread Pie

Serves: 9
Total Calories: 1,582.668
Prep time:
Cook time:
Total time:


2 (15-ounce) cans chili beans
1 (16-ounce) can corn no salt added
1/2 medium onion chopped (opt)
1/4 cup cilantro chopped (opt)
1 teaspoon
1 (15-ounce) can diced tomatoes with chilies
1/2 teaspoon salt
1 cup yellow cornmeal
1 cup all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 cup skim milk or soy milk
2 tablespoons canola oil


1. Preheat oven to 375°.
2. Combine chili beans, corn, onion, cilantro, Mexi Mix, and tomatoes in an 9" x 13" baking dish.
3. Combine dry ingredients in a medium bowl using a fork to be sure baking powder is evenly distributed.
4. Add milk and oil to dry ingredients and stir just until blended.
5. Spoon 9 even spoonfuls of the batter in a 3 x 3 pattern onto the bean mixture.
6. Place in oven to bake. Set timer for 30 minutes.
7. When the timer goes off, remove and allow to set 10 minutes while you prepare raw vegetables. It’s time to eat!

Chili Cornbread Pie
Carrot sticks, Celery and Peppers
Chocolate Chip Bar Cookie

Nutritional Facts:

Serves: 9
Total Calories: 1,582.668
Calories from Fat: 402.65

This Chili Cornbread Pie recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.

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