Chili And Corn Bread To Go
2 packages (8-1/2 ounces each) cornbread/muffin mix
1 medium onion, chopped
2 cups (8 ounces) shredded cheddar cheese
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups (12 ounces) buttermilk
4 eggs, beaten
1 can (4 ounces) chopped green chilies
1/3 cup vegetable oil
1 tablespoon finely chopped jalapeno pepper
4 quart sized mason jars
1.Preheat oven to 375 degrees. In a large bowl, combine the cornbread, egg, buttermilk, onion, green peppers, oil and cheese. Mix till it is well combined.
2.Fill jars 1/2 way with chili. Then using an ice cream scoop put cornbread mix on top of chili till jar is filled 2/3 of the way. Place jars on a baking sheet and put into the oven for 30 minutes.
3.*This is a great recipe for work lunches too! Just take the lid off and microwave!