Wednesday, February 13, 2013
I love chili and decided to make this chili cornbread casserole for dinner last night for this week's entry in the "What's Cookin', Good Lookin'?" challenge on my maintenance team:
I followed the recipe reasonably closely but added a jalapeņo and bit more salt in the cornbread mixture (I have low blood pressure and 1/4 teaspoon seemed stingy), threw in a second pepper and used my own chili seasoning blend. The result was quite tasty and I love having all of these flavors together. I was a bit skeptical about using whole wheat flour in the cornbread but it was surprisingly unstodgy. I had some leftovers for lunch today and it reheated very nicely.
Coming in at just under 500 calories a serving, it definitely wasn't bad for a chili meal with beef, cornbread and cheese.