Chili – Cornbread

image

Fall is in full swing at T.W.O.’s house and that means cornbread and chili are on the menu.  Learn how to make a chili-cornbread that is a great addition to your chili  supper.

image

Ingredients:

– 2 boxes Jiffy Cornbread Mix
– 2 eggs
– 2/3 cup milk (T.W.O. used almond milk)
– 1 cup cheddar cheese, shredded
– 1 can cream of corn, 14.75 oz can
– 1 can diced Ortega chili, 7 oz can

Preheat oven to 400°.  In a bowl, mix cornbread mix, egg and milk until creamy.  Slowly add in ¾ cup cheese, cream of corn and Ortega chili.  Once mixed, pour batter into a greased 8.5 x 11 pyrex dish.  Sprinkle ¼ cup of cheese on  top of the cornbread before putting in the oven.

Cook for 20-25 minutes.  Once done, take the cornbread out and serve immediately.  Add some honey if desired and your chili night will be complete!  Later this week, T.W.O. will be featuring their chili recipe, so stay tuned!

image

Happy Baking!

T.W.O. signature

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s