Simple Cooking - Chili Cornbread Bake

Left over chili or store bought chili
2 boxes of Jiffy Corn Muffin Mix
Milk and eggs
1 bag of shredded cheese (of your choice. I like either Sharp or Mexican blend)

Preheat oven 350 degrees. Mix corn muffin mix as directed on the box. Grease a casserole dish 9 x 13 with Pam. Spread the cornbread mix in the bottom of the dish. Then add the chili on top of the UNCOOKED cornbread mix. Place in 350 degree oven for 30-35 minutes or until center is set and edges of cornbread are golden brown. Take out of oven and add cheese. Put back in the oven for 5 minutes. Serve with Sour Cream!

Submitted by Lori Burdette of Evans. If you have a quick and easy recipe to share, please send it to john@wafj.com. You'll get a cookbook if we use your recipe!