Guadalupa Chilicorn Chane
Yield
5 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | small |
hot chili peppers
|
*
|
| 2 | ounces |
cheddar cheese, very old, sharp
grated |
|
| 1 | tablespoon |
green chili peppers
|
|
| 1 | cup |
corn
frozen |
|
| ⅓ | cup |
sour cream
|
|
| 1 | tablespoon |
pimentos
chopped |
|
| 1 | box |
corn muffin mix
|
* |
| 1 | bag |
corn chips
|
|
| ½ | cup |
black olives
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | small |
hot chili peppers
|
*
|
| 57.8 | ml/g |
cheddar cheese, very old, sharp
grated |
|
| 15 | ml |
green chili peppers
|
|
| 237 | ml |
corn
frozen |
|
| 79 | ml |
sour cream
|
|
| 15 | ml |
pimentos
chopped |
|
| 1 | box |
corn muffin mix
|
* |
| 1 | bag |
corn chips
|
|
| 118 | ml |
black olives
|
*
|
Directions
Layer ½ of the corn chips in 1qt. casserole dish.
Mix sour cream and chili together and pour over chips.
Add layer of chips and top with cheese Mix cornbread according to box recipe; add corn, olives and pimentos together to corn bread batter and pour over top.
Bake at 350℉ (180℃). about 20 minutes or until cornbread is done.
