Chili Casserole

May 2, 2011 § Leave a comment

  • 2 cans Chili with Beans or 1 large can Chili with Beans
  • 1 small red onion, diced
  • 1 can Ro-Tel Diced Tomatoes & Green Chilies, drained
  • Salt & Pepper
  • 1 C. shredded cheddar cheese (or your favorite)
  • 1 pkg. Buttermilk Cornbread Mix
  • ⅔ C. milk
  • 1 can Cream Style Corn*
  • Sour Cream
  • Fresh Chives, chopped

Preparation:

  1. Preheat oven to 425º.
  2. In an oven-safe baking dish, combine the chili, red onion, diced tomatoes, salt & pepper to taste. Mix until all ingredients are incorporated.  Layer with shredded cheese.
  3. In a separate bowl, combine the cornbread mix with milk, according to pkg. instructions.  Add Cream Style Corn.
  4. Pour cornbread mixture over chili.
  5. Bake at 425º for 20-30 minutes or until cornbread is golden brown.
  6. Remove from oven.  Let stand for 5-10 minutes.
  7. Garnish with sour cream and chopped chives.

(Dish is even better if it sits overnight)

Source:  Ms. Marvell Jacob

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