Chili Cornbread Casserole

This is a delicious, quick, and cheap meal to whip up!  Our entire family enjoys it, and it's easy enough for the 10 year old to prepare for dinner. 

Ingredients

2 Cans Nalley's Original Chili (I like to use the vegetarian 99% FF)

2 Boxes Jiffy Corn Muffin Mix (mixed to box instructions... you'll need eggs & milk)

Shredded Cheese (optional)

Preheat oven to 400 degrees

Spread the 2 cans of chili across the bottom of a 9 x 13...

Mix the cornbread as per the box instructions, then spread the mixture on top of the chili...

Bake in the oven for 30 minutes @ 400 degrees (or until the cornbread mixture is completely baked through).  Add the desired amount of shredded cheese and return to the oven until melted (aprox. 5 minutes)...

Remove from the oven...

Cut into squares, serve, and enjoy....

My kids like ketchup on theirs.  My mom used to make this when I was a kid.  I'm not sure where she got the recipe.  It's great without the cheese as well if you are going for low-cal.  I think it would be great to make it with leftover homemade chili, though you would need to be careful with portions.  Once I added an extra can of chili and the cornbread stayed doughy....ended up cooking it for over an hour.  It would be fabulous with a scratch cornbread recipe...again, I would just have to figure out how much to put on.  We love the cornbread recipe in the Mormon Cookbook.  I'll have to figure out the portions on those two things.  For a quick and easy dinner the can and box version is wonderful - we LOVE it!


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