Ingredients
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1 (8 1/2 ounce) box Jiffy cornbread mix
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3 teaspoons sugar
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1/2 cup milk
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1 (15 ounce) can prepared chili (any brand is fine. I use the WalMart brand)
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1/2 cup mild salsa
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1 large onion, minced
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1 can chickpeas, drained
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2 slices butter (3 if you have to use two casserole dishes)
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1 egg
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1 green bell pepper, diced small
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2 cups shredded extra-sharp cheddar cheese
Instructions
- Mix egg, sugar, milk and cornbread mix.
- The box may call for less milk but a half cup makes the batter loose enough for this recipe.
- Butter your casserole dish and pour in batter. Set it aside.
- Mix onion, bell peppers, chickpeas, salsa, chili and half the cheese and spoon on top of the corn bread batter.
- Top with the rest of the cheese.
- Bake at 350 degrees for 30 minutes or until the cheese is browning and bubbling.