Ingredients Jump to Instructions ↓

  1. 1 pkg. corn muffin mix,

  2. 8 1/2 oz 1 egg

  3. 1/3 cup sour cream

  4. 1 can Hormel chili no beans or Stagg Steak House Reserve Chili

  5. 1 can corn, drained,

  6. 11 oz 1 cup shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400. In a bowl, mix corn muffin mix, egg and sour cream. Spread batter in greased 8 inch baking pan. Bake for 15 to 25 minutes or until fully cooked. Let cool in pan for 10 minutes. Remove cornbread from pan and cut carefully into 4 squares. Cut each square into a triangle. Split each triangle horizontally into halves. In pan, mix chili and corn. Cook over medium heat until thoroughly heated. To serve, spoon chili onto bottom half of cornbread. Sprinkle with cheese. Top with remaining cornbread half. Serves 8


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