Leftover Chili Cornbread Bake
- 3 cups of leftover chili
- 1 box jiffy corn muffin mix
- 1/3 cup milk
- 1 egg
- 1 small can chopped green chilies, drained
- toppings of your choice: such as sour cream, salsa, jalapenos, diced red onion, etc...
Pour Chili into the bottom of a 9×9 casserole dish. In a separate bowl, mix Jiffy corn muffin mix, milk, egg and green chilies and spread on top of the leftover chili. Bake at 400 degrees for 20 minutes or until cornbread topping is done. Top with a blanket of cheese. Bake for 5 more minutes. Wait 10 minutes for it to cool, then slice and enjoy! We like to top ours with salsa, sour cream and jalapenos!