cornbread chili

Name: Cornbread Chili
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Southwestern
Ingredients: - 10 inch iron skillet; 4-6 cup(s) leftover chili (lickidy split chili recipe); 1 box(es) jiffy cornmuffin mix; 1 tablespoon(s) sugar; 1/4 cup(s) red bell peppers (diced); 1/4 cup(s) green bell pepper (diced); 5 slice(s) crisp bacon (chopped); 3 bunch(es) green onions (chopped); 1 small white onion (diced)

(1 RATING)

35 Pinches

VENUS CHETOSKY

REDFORD, MI

Updated on Jan 12, 2012

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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prep time 15 Min

cook time 20 Min

method Bake

yield 4-6 serving(s)

Ingredients

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

How To Make cornbread chili

Step 1

Follow the directions on the Jiffy mix. Add peppers, onions,bacon and sugar to mix and mix well.

Step 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.
Step 3

Place a cookie sheet under skillet to catch any possible boil overs. Like to serve with salad, greenbeans or collard greens.
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