This recipe for Emily’s EZ Chili Cornbread Dinner, by Emily Wilson, is from Collier Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 – 16 oz cans of chili (any variety) 1 box of Jiffy Corn Bread mix
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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