Corn Bread on Chili

Serves: 6
Total Calories: 304


1 medium onion chopped
1 tablespoon butter or margarine
2 (15-ounce) cans chili con carne with beans
1 (11-ounce) can Mexicorn drained
1 cup grated Cheddar cheese
1 package corn bread and muffin mix (8x8 inch pan size)


Preheat oven to 425 degrees.

In a frying pan, saute onion in butter until onions are tender. Stir in chili and corn. Spread chili mixture into a greased 9 x 13-inch pan. Sprinkle cheese over top.

In a bowl, mix corn bread mix according to package directions. Pour batter evenly over chili mixture. Bake 25 minutes, or until corn bread is golden brown and set in the center. Makes 6–8 servings.

Nutritional Facts:

Serves: 6
Total Calories: 304
Calories from Fat: 110

This Corn Bread on Chili recipe is from the 101 Things To Do With A Casserole Cookbook. Download this Cookbook today.

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