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
Without giving it the whole boot... it really didn't look appealing. my two young kids thought I was joking when they sat down to dinner! I thought it tasted OK.. so did hubby.. I won't make it again.. until the kids are grown and gone! LOL!
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.
Gotta love cornbread!
Honestly, I am no cornbread lover. However, the husband is. He gobbled this all up, while me and the daughter scraped off the topping and ate it alone. Would not make this again. A disappointment, unfortunately.
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.
Excellent and Easy
This was a very easy dish to make. Top it with some sour cream and the kids will love it. I will make it again for my family.