Leftover chili got jazzed up in this cold weather comfort dish!
Chili Cornbread Bake
3 cups of your favorite chili
1 pkg (8.5 oz) corn muffin mix
1 container (8 oz) sour cream
½ cup shredded cheddar cheese (optional)
Place chili in Deep Covered Baker. Cover; microwave on High 5 minutes or until hot.
Meanwhile, combine muffin mix, sour cream and egg in a small bowl; mix well.
Scoop muffin mixture evenly over chili. Spread evenly to edges of baker.
Microwave, covered, on High 7–9 minutes or until center of cornbread springs back when lightly pressed.
Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Serve with sour cream, if desired.