1-2 cans of chilishredded cheese (optional)
1 pkg jiffy corn bread (you'll need the egg and milk to make the mix)
Dump desired amount of chili in bottom of the pan. Place the optional layer of cheese if you want it. Mix cornbread mixture as directed on box. Spread cornbread mixture on top of chili and cheese. Bake at 350 for about 23-25 minutes or until cornbread is cooked.
I love this easy meal. My mom taught me this one day when I was at her house visiting. I tried a little bit and went home and made it for Jacob and I. We used my mom's homemade freezer chili instead of canned chili to make this. I think either works great. This kind of reminds me of a homemade tamale. When you serve this you can add a little sour cream or salsa, but personally I don't think it needs anything.
I taught that to mom! Exept I've started to add a can of corn, drained, between the chili and cornbread.
ReplyDeleteNow I have this weird sort of pride my idea is on your food blog. too funny.