On the Go Chili Casserole

1. 1

   Mix first 2 ingredients and 1/2 of the corn into a large saucepan or Dutch Oven and heat.

2. 2

   In a bowl (or plastic zip bag if you are camping) stir together cornbread mix, the remaining 1/2 of the corn with reserved corn liquid, 1 egg and enough water to form a thick batter.

3. 3

   Blend only until evenly moistened.

4. 4

   Stir remaining corn into the chili mixture.

5. 5

   When chili mixture comes to a boil sprinkle top of chili with shredded cheese and top that with the cornbread batter.

6. 6

   Cover, lower heat, and simmer just until cornbread is set.

7. 7

   Ladle into bowls and pass some additional grated cheese and tabasco.

* Per serving · 4 servings · Values may vary.

No additional tips available.