Skinny Points Recipes » Chili Cornbread Bake
Chili Cornbread Bake

Chili Cornbread Bake


  • 1 lb. lean ground beef
  • 1 packet (1.4 oz.) taco or chili seasoning mix
  • 2 cans (8 oz. each) tomato sauce
  • 1 can (15 1/4 oz.) no-salt added whole-kernel corn, drained
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, divided
  • 2 boxes (8.5 oz. each) dry corn muffin mix
  • 2 large eggs
  • 1 can (4 oz.) diced green chilies, undrained
  • 1 1/2 cups (6 oz.) shredded cheddar cheese, divided


PREHEAT oven to 400° F. Grease 13 x 9-inch baking dish.COOK beef in large skillet over medium-high heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.

COMBINE corn muffin mix, remaining evaporated milk, eggs, chilies and 1 cup shredded cheese in medium bowl; stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining 1/2 cupcheese.

BAKE for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.

Serving suggestion: Serve along with chopped avocado, sour cream and salsa.


Serving Size: 1/12 of Recipe | Servings : 12 | Smartpoints: 8

Nutrition information:


Per Serving

  • Calories: 240
  • Total Fat: 10g
  • Saturated Fat: 5g
  • Cholesterol: 60mg
  • Sodium: 700mg
  • Carbohydrates: 28g
  • Dietary Fiber: 1g
  • Sugars: 8g
  • Protein: 12g

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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