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Chili-Bration Pizzas
Cornbread Chili Casserole

Cooking Method: Bake
Prep Time: 15 minutes
Cooking Time: 50 minutes
Makes: Makes 8 servings (about 1 cup each)

  • PAM® Original No-Stick Cooking Spray
  • 1 pkg (8.5 oz each) corn muffin mix
  • 2 eggs
  • 1 can (11 oz each) whole kernel corn with red and green peppers, drained
  • 1/2 cup reduced fat sour cream
  • 2 tablespoons granulated sugar
  • 1 can (15 oz each) Wolf® Brand Chili Lean Beef With Beans
  • 1 cup shredded reduced fat Cheddar & Monterey Jack cheese
  1. Preheat oven to 375°F. Lightly spray 8x8-inch glass baking dish with cooking spray; set aside. Stir together cornbread mix, eggs, corn, sour cream and sugar in large bowl.
  2. Spread cornbread mixture in bottom of prepared dish. Spoon chili evenly over top of cornbread mixture, staying within 1/2 inch of sides of dish. Sprinkle with cheese.
  3. Bake 35 to 40 minutes or until bubbly and edges are browned.
Cook’s Tips:

Can’t find canned corn with red and green peppers? Substitute regular canned corn.