Chili-Cornbread Pie

Ingredients

• 15 ounce chili beef soup low-fat canned
• 11 ounce regular corn mexican-style drained canned
• 6 ounce buttermilk cornbread mix 
• 1 medium onion chopped
• 4 ounces mexican blend cheese shredded reduced-fat
• 0.7 cup water 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 45
2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
3. Add onion, and saute until tender.
4. Add soup and corn to skillet, stirring well; spoon mixture into an 8-inch square baking dish coated with cooking spray.
5. Sprinkle cheese over soup mixture.
6. Combine cornbread mix and water, stirring just until smooth.
7. Pour batter over mixture in baking dish; bake at 450 for 18 minutes or until golden.