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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (219g) Recipe makes 6 servings |
||
| Calories 340 | ||
| Calories from Fat 146 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.2g | 24% | |
| Saturated Fat 7.3g | 36% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 40mg | 13% | |
| Sodium 1173mg | 48% | |
| Potassium 584mg | 16% | |
| Total Carbohydrate 37.5g | 12% | |
| Dietary Fiber 8.3g | 33% | |
| Sugars 7.8g | ||
| Protein 13.9g | 27% | |
Ingredients
- 2 (15 1/2 ounce) cans chili
- 3/4 cup shredded cheddar cheese
- 3/4 cup water
- 1 (6 ounce) package cornbread mix
Directions
1
Pour the chili into an ungreased 8 inches square baking dish and spread out evenly. Sprinkle cheese on top.2
Stir water into cornbread mix and beat until smooth. Pour cornbread batter over chili.3
Bake at 350 degrees for around 30 minutes.
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- Course > Main Dish > Chili
- Course > Main Dish > Savory Pies
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
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