What a great way to eat your chili and cornbread! Garnish with sour cream, sliced green onions and sliced ripe olives.
- 1 can (15-oz.) chili with beans
- 1 can (14.5-oz.) chicken broth, divided
- 1 large egg
- 1 package (8-oz.) cornbread stuffing mix
- 2/3 cup frozen corn, defrosted
- 3/4 cup shredded cheddar cheese
PREHEAT oven to 350° F. Lightly grease 9-inch pie plate.
COMBINE 1 cup broth and egg in medium bowl; add stuffing mix. Press into prepared pie plate to form crust. Combine chili with beans, corn and remaining broth; spoon over crust. Top with cheese.
BAKE for 25 to 30 minutes; cool for 5 minutes before serving.
Review This Recipe
Quick And Tasty
I made this for my family for supper and they liked it well enough to ask for it to be put in our regular rotation. Easy and nice change of pace. I think I will try adding some spices in the chili-corn mixture next time just to add more of a zing to it.
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