Low Sodium Chili Cornbread Casserole Recipes

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CORNBREAD-TOPPED CHILI CASSEROLE



Cornbread-Topped Chili Casserole image

In this healthy casserole recipe--sometimes called tamale pie--the cornbread gets crusty at the edges, thanks to a cast-iron skillet. For the best texture, use yellow cornmeal with a medium grind. Serve with lime wedges for a little extra tang.

Provided by EatingWell Test Kitchen

Categories     Healthy Mexican Casserole Recipes

Time 45m

Number Of Ingredients 13

4 tablespoons canola oil, divided
2 cups chopped onion
3 tablespoons chili powder
1 pound lean ground pork (see Tip)
2 cups diced zucchini
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 cups corn kernels, fresh or frozen (thawed)
1 14-ounce can diced tomatoes
1 ½ cups stone-ground cornmeal
¾ teaspoon baking powder
1 large egg
1 cup buttermilk

Steps:

  • Preheat oven to 400 degrees F.
  • Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add onion and chili powder; cook, stirring, until starting to soften, about 2 minutes. Add pork, zucchini and 1/4 teaspoon each salt and pepper and cook, stirring often, until the pork is no longer pink, 4 to 5 minutes. Add corn and tomatoes with their juice and cook until heated through, 3 to 4 minutes more. Remove from heat.
  • Meanwhile, whisk cornmeal, baking powder and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Whisk egg, buttermilk and the remaining 2 tablespoons oil in another bowl. Stir the buttermilk mixture into the cornmeal mixture until combined. Spread the batter over the pork and vegetables. Transfer the pan to the oven.
  • Bake until the cornbread is just cooked through, 15 to 20 minutes.

Nutrition Facts : Calories 490.1 calories, Carbohydrate 54.8 g, Cholesterol 91.8 mg, Fat 20.7 g, Fiber 8.3 g, Protein 28.2 g, SaturatedFat 4 g, Sodium 748.6 mg, Sugar 12 g

CHILI BEEF CORNBREAD CASSEROLE



Chili Beef Cornbread Casserole image

This recipe is my potluck standby. And when I hear that someone may need a comforting home-cooked meal, I bring them this casserole. -Lorraine Espenhain, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 pound ground beef
1 tablespoon cornstarch
1 tablespoon dried minced onion
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 can (15 ounces) tomato sauce
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
2 large eggs
1/2 cup 2% milk
3 tablespoons canola oil
1 can (8-1/4 ounces) cream-style corn
1 cup shredded cheddar cheese
Optional: Sour cream and salsa

Steps:

  • Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat., In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese., Spread half the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling., Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.

Nutrition Facts : Calories 482 calories, Fat 22g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 773mg sodium, Carbohydrate 46g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein.

JIFFY® CHILI CORNBREAD CASSEROLE



Jiffy® Chili Cornbread Casserole image

This is a chili casserole that my family loves. It has all their favorites: chili, corn, cheese, and cornbread.

Provided by ruthie0404

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 small onion, minced
1 pound ground beef
1 (15 ounce) can dark red kidney beans
1 (12 ounce) can tomato sauce
1 cup frozen corn
1 (1.25 ounce) package mild chili seasoning mix
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon white sugar
1 teaspoon brown sugar
½ teaspoon garlic powder
2 dashes Worcestershire sauce
1 (7.5 ounce) package cornbread mix (such as Jiffy®)
⅓ cup milk
1 egg
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
  • Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
  • Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
  • Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 37.5 g, Cholesterol 71.6 mg, Fat 19.3 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 7.6 g, Sodium 1429.6 mg, Sugar 8.1 g

LOW SODIUM CHILI CORNBREAD CASSEROLE



Low Sodium Chili Cornbread Casserole image

Make and share this Low Sodium Chili Cornbread Casserole recipe from Food.com.

Provided by RuthlessWr

Categories     Mexican

Time 27m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb ground beef
2 cups no-salt-added kidney beans
2 cups tomatoes, chopped and drained
1/2 cup onion, Chopped
1/2 cup red bell pepper, Chopped
1 cup frozen corn
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 cup yellow cornmeal
1/2 cup flour
2 tablespoons sugar
1 1/2 teaspoons sodium-free baking powder
1 cup milk
1 egg
1 tablespoon olive oil

Steps:

  • Brown beef with onions and peppers until no longer pink.
  • Add beans, tomatoes, corn, and spices and simmer 5 minutes.
  • Stir together flour, cornmeal, sugar, and baking powder.
  • Combine milk, egg, and oil.
  • Pour milk mixture into flourm ixture, stirring until just moistened.
  • Spread beef mixture in a greased 8x8 baking dish.
  • Spread cornbread over top of beef.
  • bake at 425 until cornbread is done, about 10-12 minutes.

Nutrition Facts : Calories 542.2, Fat 25.5, SaturatedFat 9.2, Cholesterol 132.2, Sodium 169.5, Carbohydrate 49.5, Fiber 5.1, Sugar 10.6, Protein 30.4

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