One Pan Cornbread & Chili

This dish was created during a special time, post-college, when a group of my girlfriends would gather every Monday night to watch the new episode of The Bachelor or Bachelorette. Each week we would make this dish and crack open a bottle of cabernet and curl up to watch who was getting (or not getting) roses that week.

This Cornbread & Chili is practically a dump-all-in-one-pan kind of meal, and the best part? It uses all store-bought items. Feel free to make your own versions too. We just didn't have that kind of time back then, and I honestly have no shame in a quick doctored-up meal. Enjoy this while watching your favorite show with friends or playing a round of Poker.

RECIPE

Ingredients:

• 2 - 14.7 ounce cans of your favorite chili (I love the Veggie Chili from Trader Joes)

• 1 - 15 ounce box of your favorite Cornbread Mix (my favorite is Trader Joe's), prepared plus the egg, oil, and milk instructed on the box

• 1/4 cup jack cheese, shredded

• 1/4 cup cheddar cheese, shredded

• 1/4 cup green onions, sliced and divided, plus more for garnish

• Your favorite salsa (my favorite to top this with is the Corn Salsa from Trader Joe's)

• Sour Cream, for garnish

Instructions:

• Preheat oven to the temperature as instructed on the corn bread box.

• Pour two cans of chili into a 9x9 pan. Layer on top both cheeses and green onions. Then top with prepared wet corn bread mix. Cook for 25-30 minutes, until a toothpick comes out clean (be sure to only test the top part, if you insert the toothpick in too far, you might get some of the melted cheese, which could fool you for actually doneness).

• Let cool for about 5 minutes and then serve with remaining green onions, corn salsa, and sour cream.