Thursday, August 2, 2012

Chili Cornbread Pie Shortcut

Chili Cornbread Pie Shortcut

When you don't have time to make chili from scratch. Just open a can of your favorite chili and top it with a corn bread muffin mix, throw it in the oven and Bam! dinner is done.

This recipe serves 10

You'll need:

5 cans (15 oz. each) of your favorite canned chili.
2 cups of frozen corn.
2-(7 or 8.5) dry corn bread muffin mix.
2 small cans mild diced green chilies, drained (opt).
2 cups shredded cheese (cheddar or monterrey jack).
Sliced avocado, salsa and sour cream-for garnish(opt).


  • Preheat oven to 400  F. Non-stick spray a 13x9 inch baking dish.
  • Add chili and corn to baking dish; stir to distribute the corn evenly into the chili.
  • In a separate bowl, follow the directions on the back of the corn muffin mixes to make the batter.
  • Stir drained green chilies and the shredded cheese into the wet, corn muffin batter; top the chili with the corn batter and spread evenly on top.
  • Bake for 15 to 20 minutes or until lightly browned on top. Let stand for 10 minutes before serving.
  • Garnish with avocado slices, salsa and sour cream.                             

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