Publix Aprons

Cornbread-Chili Casserole

Cornbread-Chili Casserole
Total Time:
1 hour, 10 minutes
Active Time:
10 minutes


1/2 cup butter, melted
1 (8.5-oz) box corn muffin mix
1 tablespoon sugar (optional)
1 can whole kernel sweet corn (14.5–15.5 oz), drained
1 (14.75-oz) can cream-style corn
2 eggs (or 1/2 cup egg substitute)
1 cup sour cream (or whole milk yogurt)
3 cups vegetarian chili (such as Publix Aprons Black Bean Chili)


  1. Preheat oven to 375°F. Melt butter. Drain sweet corn. Combine muffin mix, all corn, sugar (if using), and sour cream; stir in butter and eggs.
  2. Spread chili evenly in bottom of a deep 9-inch square baking dish, then spoon corn mixture evenly over chili; bake 50–60 minutes or until center is set. Serve.
Note: Omit eggs for a denser, cake-like cornbread.

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Nutritional Information

CALORIES (per 1/8 recipe) 390kcal; FAT 23.00g; SAT FAT 12.00g; TRANS FAT 0.00g; CHOL 85mg; SODIUM 620mg; CARB 35g; FIBER 3.00g; SUGARS 11g; PROTEIN 8g; CALC 6%; VIT A 0%; VIT C 0%; IRON 10%

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