2 (15 oz.) cans chili with beans
½ cup shredded Cheddar cheese
1 package buttermilk corn bread mix
¾ cup water
HEAT oven to 375F. Spread chili in 8-inch square baking
dish. Sprinkle with cheese.
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| Cheeeeeese |
STIR cornbread mix and water in small bowl until
smooth. Spread evenly over cheese.
BAKE 35 to 40 minutes or until golden brown.
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| The cornbread doesn't rise much since it's just mixed with water, but it's still cracked and pretty when it's done. |
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| Layers of good stuff! |
My Rating: 5/5 "This is so cheap, and so easy to make, and SO GOOD! The sweetness of the cornbread goes perfectly with the savory chili. The cheese is a great connection between the two. Hooray for actually-good casseroles!"
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