Weight Watchers

Chili Cornbread Bake

This Weight Watcher Chili Cornbread Bake will satisfy your needs for comfort food since it has the perfect balance of sweetness and spiciness. Furthermore, this cuisine allows you to bake both cornbread and chili together and serve them as a cohesive meal, which is a terrific combo. Additionally, there is a layer of thick chili on top, a layer of very moist, somewhat sweet cornbread on the bottom, and melted cheese on top of that.

Chili Cornbread Bake


  • Diced green chili: 4 oz.
  • Diced tomatoes: 14.5 oz.
  • Lean ground beef: 2 lb.
  • Chili powder: 2 tbsp.
  • Garlic clove: 1
  • Kidney beans: 3/4 cup.
  • Jiffy corn muffin mix: 1.
  • Ground cayenne pepper: 1/8 tsp.
  • Ground cumin: 2 tbsp.
  • Sharp cheddar cheese: 3 oz.
  • Onion: 1
  • Cream style: 14.5 oz.
  • Milk: 1/3 cup.
  • Salt.
  • Garlic powder: 1 tsp.
  • Cheddar cheese: 3 oz.
  • Eggs: 1


  1. Warm the microwave to 400 degrees. Spray a baking dish lightly with cooking spray and place it aside.
  2. Mix the egg, milk, creamed corn, chopped chilies, 1 teaspoon cumin, one-eighth of a teaspoon cayenne, and corn muffin mix in a large mixing basin.
  3. After thoroughly mixing, move the mixture to the prepared roasting dish. Spread evenly and bake for fifteen to twenty minutes, till a toothpick entered in the center of the dish falls out clean.
  4. Maintain the cooking temperature at 400.
  5. Warm a medium saucepan or big sauté pan over medium heat. Add the ground meat and simmer while the cornmeal layer is cooking. As it cooks, split it up into little pieces using a wooden spoon.
  6. Put the onion in, then add the garlic to it and combine till it is almost browned and crumbly.
  7. Simmer for a few more minutes, till the onion is perfectly cooked and the beef becomes brownish.
  8. Stir well to blend the kidney beans, diced tomatoes, and one-fourth of a teaspoon of cayenne, then add the chili powder, salt, and the remaining 1 teaspoon of cumin to the meat mixture.
  9. Lower the temperature to a squeeze, cover it, and let it sit for almost a few moments.
  10. Make holes all over the prepared cornbread layer with a fork.
  11. Once the chili is cooked, create another even layer by spooning it above the coating of bread. After another fifteen minutes in the oven, top the chili with the shredded cheddar cheese.

Frequently Asked Questions:


Is this Weight Watcher recipe healthy?
  • Yes, it is.
Nutritional facts:

Calories: 293 kcal.

Saturated fat: 4 g.

Protein: 18 g.

Carbs: 38 g.

Fiber: 5 g.

Sugar: 11 g

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