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I can’t get over how easy this dish is to make. My husband and kids really liked it and so did our grandparents. As you can see from my picture I didn’t add the corn but substituted it for red beans. It turned out pretty great! Feel free to mix and match as you see fit, but I do recommend following the recipe exactly the first time you make this chili cornbread casserole so you can see what it truly tastes like.
This chili cornbread casserole truly is delicious and it’s so very easy to make. Try it out, today!
1 box Jiffy Cornbread Muffin Mix
2 cups Green Giant corn
3/4 cup chiles diced
2 tablespoons Borden heavy cream
2 Eggland’s Best eggs lightly beaten
4 tablespoons Kerrygold butter melted
1 cup Daisy sour cream
1 teaspoon McCormick chili powder
1 1/2 cup Kraft cheddar cheese shredded*, plus more for topping if desired
Pam Cooking Spray
Preheat oven to 350 degrees and lightly coat an 8×11 casserole dish with cooking spray.
Blend together cornbread muffin mix and shredded cheddar cheese in a large bowl. Stir until just combined.
Stir in remaining ingredients to the corn muffin mixture.
Pour into greased casserole dish. Bake for 55 minutes, or until top turns a light brown. If you want a cheesy topping, add and return until cheese is just melted.
Remove and allow to cool for 5 minutes before serving. Enjoy!
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Quick Tip: Serve this meal with a big old glass of southern sweet tea.