Cornbread Chili Recipe

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Cornbread Chili

VENUS CHETOSKY

By
@QUEENOFLEFTOVERS

A friend gave me this recipe and I tweeked it a bit and made it better. It is a family favorite. They say I don't make it enough, so I added it to my what to do with leftovers.


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

10 inch iron skillet
4-6 c
leftover chili (lickidy split chili recipe)
1 box
jiffy cornmuffin mix
1 Tbsp
sugar
1/4 c
red bell peppers (diced)
1/4 c
green bell pepper (diced)
5 slice
crisp bacon (chopped)
3 bunch
green onions (chopped)
1 small
white onion (diced)

Directions Step-By-Step

1
Follow the directions on the Jiffy mix. Add peppers, onions,bacon and sugar to mix and mix well.
2
Fill skillet with chili half way up the pan. Pour cornmix mixture over the chili. Bake at 400 degrees for about 20-25 minutes or until cornbread is golden.
3
Place a cookie sheet under skillet to catch any possible boil overs.
Like to serve with salad, greenbeans or collard greens.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: Southwestern
Dietary Needs: Low Sodium
Other Tags: Quick & Easy, For Kids