Chili With Corn Dumplins!
By: Kecia’s Flavor Breakthrough!
I really don’t have a lot of time tonight and it is still FREEZING outside! I pulled chili out of the freezer for my guys. I really didn’t want to give them just a bowl of chili (of course my chili isn’t JUST A BOWL OF CHILI), but I wanted to do something a little different for them. Many times I make up a box of Jiffy Corn Bread to go with it. I thought it might be kind of fun to put the two together tonight and make a fun casserole, kind of like little corn dumplins in that hearty chili! I think they will like it!
- 4 Cups 3 Bean and Beef Chili (or your favorite chili)
- ½ cup chopped onion
- 1 package corn bread mix, I used Jiffy Corn Bread Mix
- 1 egg
- 1/3 cup milk
- 1 small jalapeno, seed and veins removed, chopped
- 1 cup Mexican blend shredded cheese
Preaheat oven to 375°F.
Spray an 11×13 casserole with cooking spray. Place chili into casserole dish. Top with the onion.
Combine corn bread mix, egg, milk and jalapeno. Stir until thoroughly mixed. Drop by spoonful’s onto the chili.
Place in oven and bake 20 minutes until “dumpins” are lightly browned and chili is hot.
Sprinkle with the cheese and place back into the oven for an additional 10 minutes or until cheese is melted.
Let stand for 5 minutes before serving.
Serve with a nice green salad.