Mexican Corn Bake
(9-12 Servings)
- 1 pkg. "JIFFY" Corn Muffin Mix
- 1/4 cup flour
- 1 egg
- 1/4 cup milk
- 2 Tbsp. chili powder
- 1 tsp. parsley flakes
- 1 can (15 oz.) chili
- 2 cups shredded cheddar cheese
Preheat oven to 400°, grease 13"x9" pan.
Combine muffin mix, flour, egg, milk, chili powder and parsley flakes, blending well. On floured surface, knead dough 10-15 times until dough becomes soft and easy to handle. Press dough into bottom of prepared pan. Spread chili over crust and sprinkle with cheddar cheese. Bake 15-20 minutes. Cut into squares. Let sit 10 minutes and serve.
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