Jiffy Chili Pie, a one pot wonder satisfying the pickiest of eaters. Great use of leftover homemade chili with your favorite cornbread recipe spread across the top.
This Jiffy Chili Pie is one of the recipes that I made before Easter that I was not able to get posted.
As some of you know from reading my post on Facebook, we had severe storm damage to our house on Easter Sunday!
Many of the recipes I made around that time, I didn't get to post.
Jiffy Chili Pie is one of the recipes I made on a cold day that we had in March. You are going to be amazed at how easy it is to make.
I used some homemade chili I had in the freezer, chopped onions, and a can of green chilies. All of that was sandwiched between two layers of prepared Jiffy Cornbread Mix.
You can have a meal on the table in a "jiffy". Just had to say that...he he!
Jiffy Chili Pie
Original Cooking with K recipe
Ingredients:
2 boxes Jiffy Cornbread Mix (and all the ingredients for them)
2 cups homemade chili or 16 oz. canned chili with beans
1 onion, chopped
4 oz can green chilies {optional but tasty}
1 1/2 cups cheddar cheese, grated {divided}
Directions:
Preheat oven to 375 degrees. In a medium bowl, mix the Jiffy Cornbread Mix according to package directions; set aside.
In a medium bowl, mix together chili, onion, and green chilies; set aside. Spray a 10" square baking dish with cooking spray.
Add 1 cup cheese to the cornbread mixture and spread half in the bottom of the dish all the way to the edge. Spread the chili mixture on top all the way to the edge. Spread the remainder of the cornbread mixture over the chili mixture all the way to the edge.
Bake in the oven for 30-40 minutes or until cornbread is done by putting a knife in the center to check for doneness.
Remove from the oven and sprinkle 1/2 cup cheese on the pie. Cool slightly before serving.
This recipe and others can be seen at these linky parties here!
