Cornbread Chili Bake

 In effort to use things from our pantry I've adapted this recipe from Wolf Brand Chili.com

 Ingredients

• butter/shortening/coconut oil (for greasing the pan)
• 2/3 cup whole wheat  flour
• 1/2 cup yellow cornmeal
• 3 tablespoons granulated sugar or less depending on taste
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil 
• OR 1 pkg Cornbread Muffin MIx
• 1/2 cup frozen corn
• 1 4oz can green chilies (or frozen green chilies from garden)
• 1/2 cup sour cream or plain yogurt
• 1 can chili
• 1 cup cheese

Directions

Preheat oven to 375. In a small (8x8 glass baking dish) grease your dish. 

In a mixing bowl add together the first ten ingredients. (Everything but chili and cheese.) Spoon mixture into greased baking dish.



Spread chili evenly over cornbread. Top with cheese.

Bake in oven for 35 to 40 minutes or until bubbly and cornbread edges are browned.