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Cornbread Chili CasseroleNothing says fall like a big bowl of warm chili.  It’s the ultimate comfort food.  This easy and delicious recipe is bound to become a campfire classic.  It’s best when shared with family and friends around a cozy campfire.


  • 1 2.5 oz package corn muffin mix
  • 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 T. sugar
  • 1 15 oz can Beef with Beans Chili
  • 1 cup shredded Cheddar-Jack cheese


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

Source:  Everyday Dutch Oven

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