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
My husband loved it!!!
I made this tonight for my husband. Before I had even sat down he told me boy, this is really good. He then went on to finish what was left off and tell me maybe next time I should make a double batch... Huh??? Well if any one else wants seconds I think I will have to next time. I would suggest this recipe to anyone.
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