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Chili & Cornbread Casserole

Preheat oven to 425 degrees. Melt butter in skillet as oven is pre-heating. Beat eggs and combine with cornmeal, flour & milk. Mix until smooth. Drain and rinse corn, then stir into egg mixture. Pour batter into skillet with melted butter. Stir together remaining ingredients and spoon into center of batter, leaving a 1 1/2” margin around the edge. Bake 20-25 minutes or until lightly browned.

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Servings: 8

Prep Time: 00:15

Cook Time: 00:25

Main Ingredients

1 tbsp. unsalted butter

5 eggs 1/2 cup yellow cornmeal

3/4 cup flour (gluten free if necessary)

1 1/4 cup nonfat milk

1 15- oz can yellow corn

2 15- oz cans chili beans

1 tbsp. chili powder

1 tsp. cumin

1/4 tsp. garlic powder

1/4 tsp. cayenne

1/2 tsp. onion powder

1/4 tsp. black pepper

1/2 tsp. kosher salt

Preparation

1Preheat oven to 425 degrees. Melt butter in skillet as oven is pre-heating.

2Beat eggs and combine with cornmeal, flour & milk. Mix until smooth.

3Drain and rinse corn, then stir into egg mixture.

4Pour batter into skillet with melted butter.

5Stir together remaining ingredients and spoon into center of batter, leaving a 1 1/2” margin around the edge.

6Bake 20-25 minutes or until lightly browned.

Additional Notes

Nutrition: Calories: 214.3; Protein: 10.2g; Fiber: 4.9g; Carbs: 32.9g; Fat: 5.9g

Reviews: 0

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