Thursday, October 14, 2010


cans refrigerated buttermilk biscuits (16 biscuits)
1 can (15 ounces) mild chili with beans
1 cup frozen corn
4 slices Cheddar cheese

1. Preheat oven to 425°F. Lightly grease 16 muffin pan cups. Press each biscuit into bottom and up sides of each muffin cup.

2. Combine chili and corn in medium bowl. Fill each muffin cup with 1 tablespoon chili.

3. Fold slice of cheese in half twice making 4 small squares; place cheese over chili mixture in cups. Bake 10 to 12 minutes or until corn bread is completely baked and cheese is melted.

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