Cornbread Chili Casserole

     From Wolf Brand Chili, as this hearty casserole cooks, the chili and cheese sink down and bake right into the cornbread.  A very easy recipe and good for camping, just be sure to oil your dutch oven well so you'll have a nice crispy crust on your cornbread.  In my 10 inch dutch oven, the casserole baked for a total of 40 minutes with 10 coals in a ring around the base of the oven, 14 briquettes around the edge of the lid with 6 spaced evenly in the center.  This is bound to become a campfire classic, serve it while it's hot and garnish with your favorite chili toppings.

Cornbread Chili Casserole
1 2.5 oz package corn muffin mix (Jiffy brand)
2 eggs
1 11 oz can whole kernel corn with red and green peppers, drained (Mexicorn)
1/2 cup regular OR reduced-fat sour cream
2 Tblsp sugar
1 15 oz can Beef with Beans Chili
1 cup shredded Cheddar-Jack cheese

     Lightly oil or spray 10 inch dutch oven.
     In large bowl, combine corn muffin mix, eggs, corn with peppers, sour cream and sugar.
     Spread batter in bottom of prepared dutch oven.
     Spoon chili evenly over top of batter, up to 1/2 inch of sides of dutch oven.
     Sprinkle with 1/2 cup cheese.
     Bake at 375 degrees for 20 minutes.
     Top with remaining half cup of cheese.
     Bake for 10-15 minutes more or until bubbly and edges are brown.
     Makes 4-6 servings.

Leave 1/2 inch between chili and sides of dutch oven

Sprinkle with 1/2 cup of cheese

Bake at 375 degrees for 20 minutes before adding
remaining 1/2 cup of cheese

Bake for 15-20 minutes more or until bubbling in the center
and brown around the edges

Cornbread and chili conveniently bake together
in one very tasty casserole