Cornbread & Bean Skillet

Name: Cornbread & Bean Skillet
Yield: 8 servings
Ingredients: 4 ozs frozen corn, thawed; 15 ozs canned chili beans, undrained; 15 ozs canned dark red kidney beans, rinsed and drained; 10 ozs tomatoes and green chilies; Topping:; 6 ozs cornbread mix; 2/3 cup fat-free milk; 1 whole egg

Adapted from Land O Lakes, Inc.

4 ozs frozen corn, thawed
15 ozs canned chili beans, undrained
15 ozs canned dark red kidney beans, rinsed and drained
10 ozs tomatoes and green chilies
Topping:
6 ozs cornbread mix
2/3 cup fat-free milk
1 whole egg

In a large skillet, combine corn, chili beans, kidney beans, and tomatoes with green chilies. Mix well. Cook over medium heat, stirring often. Cook until mixture comes to a boil. Meanwhile, combine cornbread mix, milk, and egg in a mixing bowl. Mix until all is moistened. Spoon mixture evenly over bean mixture in skillet. Reduce heat to medium-low. Cover and cook 15 minutes, or until cornbread is browned.

Posted: 12/27/2018

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WW Points^* : 3.87

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 221 Calories from Fat 25 (11%)
% Daily Value *
Total Fat 3g	5%
Saturated Fat 1g	5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 24g	8%
Sodium 757mg	32%
Potassium 201mg	67%
Total Carbohydrate37g	12%
Dietary Fiber 7g	28%
Sugars 4g
Protein 10g	28%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.