Chili & Cornbread Casserole

February 5, 2010 at 1:51 am (cooking)

This is… absurdly simple.

Ingredients:
2 cans chili – meat and beans, chunky is best!
1 box Jiffy cornbread muffin mix
1 egg (for the mix)
milk (for the mix)

Preheat oven to 350 degrees.

Put chili into a casserole dish – I find a round one works better.

Mix up the cornbread mix according to the “cornbread muffins” directions. Spread gently atop the chili.

Bake uncovered for 30 minutes.

Scoop, serve, and enjoy!

Granted, you COULD make fresh chili and use that… but why would you want to do that to fresh homemade chili? This is basically a quick-n-dirty meal. 🙂

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