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CHILI CORNBREAD SLOPPY JOES




Source of Recipe


Aberdeen News


List of Ingredients




1 pkg. (8 ½ oz.) corn muffin mix

1 egg

1/3 cup sour cream

1 can (15 oz.) chili, with or without beans

1 can (11 oz.) corn, drained

1 cup shredded cheddar cheese

Cooking oil spray



Recipe



Preheat oven to 400 degrees. Spray 8-inch square baking pan with cooking oil spray. In medium bowl, combine muffin mix, egg and sour cream, stirring until blended. Spread in bottom of pan and bake 15-20 minutes. Cool cornbread in pan for 10 minutes, then remove from pan. Cut bread in half horizontally, then cut into 4 squares. Carefully cut each square into two triangles. Meanwhile, place chili and corn in saucepan over medium heat and cook until heated through. To serve, pour chili mixture over bottom layer of cornbread triangles. Sprinkle cheese over chili and place top triangles of cornbread over cheese. Makes 8 small or 4 large servings.

Dedra A. Sinclair, Derby