• Ronda Ogilvie

South of The Border Corn Bread Casserole


This corn bread casserole was a perfect mix of sweet and spicy! This dish would be great for Cinco-De- Mayo, or any night you are craving some south of the border flavors! This dish was super simple to make and the whole family loved it...even the kiddos!

What You Need:

~one box Jiffy Cornbread mix

~one egg

~1/3 cup milk

~one Jalapeno Pepper (diced)

~1/2 large red bell pepper (diced)

~16 oz grilled chicken breast

~one can black beans (drained)

~one can sweet yellow corn (drained)

~one cup shredded mexican style cheese

~taco seasoning to taste

Directions:

~preheat oven to 400 degrees f.

~blend cornbread mix, egg, milk, and diced peppers in a small bowl

~In another bowl mix together chicken, beans, and corn. mix in enough taco seasoning to taste.

~Spray 8x8 square pan with cooking spray

~pour chicken mixture into lighly greased baking pan

~sprinkle cheese on top of chicken mixture

~pour cornbread mix on top of cheese

~bake at 400 degrees f for 20 minutes

~remove from oven and let rest 5-10 minutes

~slice and enjoy :)


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