1can cannellini beans(15 ounces) drained and rinsed
3cupsMexican blend shredded cheesecheddar also works
1package cornbread mixwe like Jiffy cornbread mix, 8.5 ounces
1can creamed corn(15 ounces)
2eggslarge
Instructions
In a 9x13" casserole dish, mix together the 3 cans of chili, diced tomatoes, kidney beans and cannellini beans. Spread evenly along the bottom of the dish.
Sprinkle the shredded cheese evenly over the chili mixture.
Using a blender (upright or immersion) blend together the cornbread mix, creamed corn, and eggs. Pour cornbread batter over the cheese and chili.
Bake at 400F degrees for 25 to 30 minutes until top is browned and chili mixture bubbling in the corners.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.Canned chili is a great option, but you could also use our bean free chili recipe.