I am a huge fan of a tasty, very quick meal as you all know by now, and this one I would have to say is hands down the easiest meal I’ve made yet! I used Dennison’s Turkey Chili. It’s really delicious, and, bonus, it’s low in fat. It’s got great flavor, and it’s so hearty. This chili also tastes great on hot dogs with some onions sprinkled on and cheddar cheese, mmmmmh, mmmmh, mmmmmh!
Preheat the oven to 375F.
Also, I just found this out, at Jiffymix.com, you can order a free recipe book straight from their website. It features all of their products in one book. How fun is that!?! Here is the link if you’re interested in ordering…
I made two servings of chili with cornbread, so two 3-inch round ramekins. If you are feeding a family of four, use two cans of chili, and one box of Jiffy cornbread is plenty.
No need to heat up the chili. The oven will do all of the work!
Place the ramekins on to a small baking sheet. Once the oven is nice and hot, place the baking sheet with ramekins into the oven. Bake these for 15 to 18 minutes. After the 18 minutes is up and the cornbread is still soft, bake longer. The cornbread should have a firmness to it, just give the tops a light press.
The ramekins will be very hot, so be careful when handling them. Use a butter knife to cut around the cornbread to loosen it from the ramekin.
Sprinkle on some cheddar cheese. I like a spicy chili, so I added some Tabasco to it, add a scoop of sour cream, and if I had onions, they would have been right on top. This was really a what-do-I-have-in-my-pantry-right-now kind of thing 🙂
Doesn’t that look so yummy? Go on, take a bite :)!
Thanks for stopping by PeopleTreats! See you next time!