Chili Cornbread Bake

Name: Chili Cornbread Bake
Yield: 8
Ingredients: 1 large egg, lightly beaten; 1/3 cup skim milk; 2 teaspoons ground cumin, divided; 1/8 teaspoon + 1/4 teaspoon ground cayenne pepper, divided; 1 (14.5 oz) can cream-style corn; 1 (4 oz) can diced green chiles, drained; 1 (8.5 oz) box Jiffy corn muffin mix (or similar brand); 3/4 lb 95% lean ground beef; 1 small onion, diced; 1 garlic clove, minced; 3/4 cup canned kidney beans, drained and rinsed; 1 (14.5 oz) can diced tomatoes; 2 tablespoons chili powder; 1/2 teaspoon salt; 3 oz 50% reduced fat Sharp Cheddar cheese, shredded (such as Cabot)

Chili Cornbread Bake was pinched from <a href="http://www.emilybites.com/2016/05/chili-cornbread-bake.html" target="_blank" rel="noopener">www.emilybites.com.</a>

INGREDIENTS

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1 large egg, lightly beaten

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1/3 cup skim milk

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2 teaspoons ground cumin, divided

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1/8 teaspoon + 1/4 teaspoon ground cayenne pepper, divided

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1 (14.5 oz) can cream-style corn

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1 (4 oz) can diced green chiles, drained

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1 (8.5 oz) box Jiffy corn muffin mix (or similar brand)

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3/4 lb 95% lean ground beef

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1 small onion, diced

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1 garlic clove, minced

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3/4 cup canned kidney beans, drained and rinsed

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1 (14.5 oz) can diced tomatoes

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2 tablespoons chili powder

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1/2 teaspoon salt

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3 oz 50% reduced fat Sharp Cheddar cheese, shredded (such as Cabot)

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