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Corn Bread Tamale Pie

Preparation Time: 10 minutes if chili is ready
Baking Time: 25-30 minutes

Ingredients

  • 3 cups refrigerated leftover chili
  • 1 (15½ oz) can whole kernel corn (drained) or 2 cups frozen corn
  • Corn muffin mix (7 or 14 oz)
  • Ingredients for muffin mix according to package directions
  • Nonstick cooking spray

Equipment

  • Baking pan or casserole
  • Mixing spoon
  • Mixing bowl
  • Measuring spoons and cups
  • Can opener
  • Spatula
  1. Prepare corn muffin mix according to package directions.
  2. Mix chili with corn. Put mixture in lightly oiled baking pan or casserole.
  3. Spread spoonfuls of corn muffin mix on top of chili.
  4. Bake at 425° F for 25-30 minutes (or according to package directions for corn muffins) until corn muffin mix is brown and chili bubbles.
  5. Cut into squares or wedges for serving.
  6. Refrigerate leftovers. Reheat and eat within 2 to 3 days. Leftovers can be frozen.

Serves: 6 if using 7 oz package of corn muffin mix
Serving size: 1½ to 2 cups
Calories: 360 to 500
Fat: 12-15 g
Sodium: 1200 mg
Fiber: 6-10 g

Bright Idea - to reduce the sodium content of this recipe by 300 milligrams per serving, use frozen corn instead of canned corn.

Menu Idea - Corn Bread Tamale Pie, Low-fat grated cheese, shredded fresh lettuce, chopped fresh tomatoes, banana or orange slices, salsa, milk.
A child can help by mixing the cold lefover chili with the corn.

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