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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Mexican Chili with Cornbread Topping Recipe

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This recipe for Mexican Chili with Cornbread Topping is from The Sturgill Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 Lb boneless, skinless chicken breasts
• 1 medium size yellow onion, chopped (1 Cup)
• 1 green pepper, chopped
• 1 Cup frozen corn
• 1 pkg taco seasoning
• 1 (10.75 Oz) can of condensed tomato soup
• ¼ Lb shredded cheddar cheese
• 1 box of Jiffy Corn Mix
Directions:
Directions:
1. Assemble all ingredients except cheese, cornbread. Freeze
2. Thaw. Cook on “low” setting for 4-5 hours
3. Top with shredded with cheese and corn muffin batter assembled according to box instructions.
4. Add lid and cook on “high” setting for 60 minutes or until cornbread topping is cooked through.
Preparation Time:
Preparation Time:
Cook time 6 hours

 

 

 

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