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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A recipe taken from an old Woman's Circle cookbook. A nice blend of seasonings, quick to fix and very tasty. Ingredients:
1/2 cup chopped onion |
1 tablespoon shortening, melted |
1 (15 ounce) can tomatoes, chopped and drained |
1 (17 ounce) can kernel corn, drained |
2 (15 ounce) cans chili with beans |
1 (8 ounce) package corn muffin mix |
1 cup shredded cheddar cheese |
Directions:
1. Heat oven to 350.
2. In skillet, cook onion in shortening until limp.
3. Add tomatoes, corn, chili; mix until well blended.
4. Pour into 12 x 8 inch baking dish.
5. Prepare corn muffin mix according to package.
6. Stir cheese into the muffin batter.
7. Spoon batter mix around edge of baking dish.
8. Bake 30 minutes.
9. This is great with jalapeno pepper cheese as well as cheddar cheese.
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