"The belly rules the mind."--Spanish Proverb

Emily’s EZ Chili Cornbread Dinner Recipe

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This recipe for Emily’s EZ Chili Cornbread Dinner, by , is from Collier Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Wilson
Added: Wednesday, December 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 – 16 oz cans of chili (any variety)
1 box of Jiffy Corn Bread mix

Directions:
Directions:
Preheat oven to 400 degrees.

Pour both cans of chili into 8” X 8” pan. Make corn bread mix according to package directions. Spoon corn bread mix evenly on top of chili. Bake in oven 15-20 minutes or until corn bread starts to brown. Let cool 5 minutes, serve warm.

 

 

 

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