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.

Rating:
★★★★★ 1 vote
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)

Step-By-Step

1Follow the directions on the Jiffy mix. Add peppers, onions,bacon and sugar to mix and mix well.
2Fill 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.
3Place 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