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The recipe in your back pocket

One-dish Chili ‘n’ Cornbread

Are you a chef? Then keep scrolling, nothing to see here! But, if the best thing you know how to make is a call for take-out, this one’s for you!

Everyone should have a recipe in their back pocket; one that can be made in a hurry and on a dime. I think this one-dish Chili ‘n’ Cornbread fits the bill to a T! This is all you need:

  • 2 Cans Chili (spicy, mild, with or without meat… whatever you prefer)
  • 1 Box Jiffy Cornbread Mix
  • Ingredients to make the cornbread (milk and egg, see back of box)

Ding dong, knock knock… Oh no – unexpected company! Go ahead, answer the door – you’ve got this! Preheat the oven to 375 degrees. Take out a square or round baking pan. Open the chili and dump it in. Get out a mixing bowl. Pour in the cornbread mix and add the necessary ingredients to make the batter. Stir it all together (batter will be slightly lumpy) and spoon the mixture on top of the chili. Put it in the oven and bake according to the directions on the back of the box. (Jiffy takes about 20 minutes.) It is done when the cornbread is golden brown on top and a knife inserted in the center comes up with only chili on it (no uncooked batter).

The end result is surprisingly hearty and happily satisfying. You might even be tempted to make this dish without company from time to time. Perhaps you’ll get creative and add a layer of shredded cheese under the cornbread. Or maybe, instead of chili you’d like to use baked beans and sliced hot dogs. Let me know in the comments what you come up with. Just remember to always restock the ingredients so you are prepared to impress an unexpected someone with the recipe in your back pocket!

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