Tuesday, August 27, 2013

Chili Cornbread Casserole

This is a one-dish wonder. It is really easy and tastes great. It is also really filling and packed with healthy ingredients. The cornbread that I made was plain, but feel free to stir in some honey or some diced green chiles to suit your taste buds.
Chili Cornbread Casserole 1 can vegetarian chili 1 can pinto beans 1 medium onion, diced 1 cup frozen corn kernels 1 1/2 cups veggie crumbles 1 package cornbread, mixed according to package directions 1. In a glass baking dish, mix the chili, beans, onion, corn, and veggie crumbles. Top with the cornbread mix. 2. Bake at 400 degrees for 20 minutes, or until the top of the cornbread is golden and a fork inserted into the center comes out cleanly.

No comments:

Post a Comment