Here is a cheap, easy, and quick weeknight dinner that is a new "What's in the Pantry" dinner that my family enjoys.
Ingredients
2 (15 oz) cans Nalley's Chili
1 (12 oz) can Mexi-corn (corn with peppers)
1 (8 1/2 oz) box Jiffy Corn Muffin Mix
1 egg
1/3 cup milk
Directions
In a cassarole dish mix the chili and the corn together. Cover and place in a 400 degree oven to heat through. Meanwhile, mix the egg, milk and corn muffin mix together in a bowl just until smooth. take the chili mix out of the oven and spoon the muffin mix over the hot chili mix. Bake uncovered at 400 for 20-25 minutes or until a toothpick comes out clean. Spread butter over the corn bread. Brown lightly under the broiler.
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