Leftover Chili Cornbread Bake

Ingredients

Produce
- 1 small can Green chilies

Refrigerated
- 1 Egg

Canned Goods
- 3 cups Chili

Baking & Spices
- 1 box Jiffy corn muffin mix

Dairy
- 1 Cheese
- 1/3 cup Milk

Found on auntbeesrecipes.com

Description

Brandi Burgess A.K.A. Aunt Bee has been married to the love of her life for 10 years. A Birmingham native, She and her husband helped run her parents successful business for 8 years before finally spreading their wings and setting out to make it on their own. They moved to Huntsville in 2012 where she is a stay at home mom, to their 2 kids ages 10 and 5. She has a passion for cooking for her family and trying new recipes.

Ingredients

3 cups of leftover chili
1 box jiffy corn muffin mix
1/3 cup milk
1 egg
1 small can chopped green chilies, drained
cheese
toppings of your choice: such as sour cream, salsa, jalapenos, diced red onion, etc...

Directions

Pour Chili into the bottom of a 9×9 casserole dish. In a separate bowl, mix Jiffy corn muffin mix, milk, egg and green chilies and spread on top of the leftover chili. Bake at 400 degrees for 20 minutes or until cornbread topping is done. Top with a blanket of cheese. Bake for 5 more minutes. Wait 10 minutes for it to cool, then slice and enjoy! We like to top ours with salsa, sour cream and jalapenos!