This flavorful cornbread bowl brimming with rich and savory HORMEL® chili, perfectly complemented by diced jalapenos for a touch of heat. Topped with crispiness of sliced red onions, the bold flavor of jalapeno slices, and a dollop of cool sour cream it creates a symphony of textures and tastes
Ingredients
| 1 | (8.5-ounce) box corn muffin mix |
| 1 | egg |
| ⅓ | cup milk |
| ⅓ | cup diced jalapenos |
| 1 | (15-ounce) can HORMEL® Chili with Beans, heated |
| Suggested toppings: diced red onion, sliced jalapenos and sour cream |
Directions
Heat oven to 400°F. Lightly spray a 9-inch round cake pan with nonstick cooking spray.
In bowl, combine muffin mix, egg and milk. Stir in jalapenos and cheese. Spread in prepared pan. Bake 15 to 20 minutes or until golden brown.
Using a 4-inch bowl, cut out a well in the center of the cornbread. Spoon in chili. Serve with suggested toppings.