• Cooking Time: 45
  • Servings: 8
  • Preparation Time: 20


I concocted this recipe after digging through the cabinets and refrigerator for SOMETHING to feed the family on the night before grocery shopping. It's been an all-time favorite of everyone's ever since.


  • 15oz can Chili (any variety)
  • 8oz pkg. Cream cheese
  • 1 box Jiffy cornbread mix
  • 1c. Shredded cheese
  • ¼ c. Chopped green onion
  • 1 uncooked pie shell


  • Soften the cream cheese and spread into the bottom of the uncooked pie shell.
  • Spread your favorite chili over the cream cheese, straight from the can. Prepare corn bread mix according to package direction, and pour over chili, filling pie shell.
  • Bake 35-45 min at 400degrees.
  • Cornbread should be completely cooked at this point, if not return to oven for 10 min intervals until desired doneness.
  • Remove from oven and sprinkle shredded cheese and green onions over the top before serving.
  • Try adding:Corn and green chilies to the corn bread mix for extra flavor.
  • Serve with: Spanish rice, Lettuce/Tomato salad, and sour cream.

Categories: Casserole  Chili 
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