1 box cornbread mix (I used gluten free)

1 can creamed corn

1 can whole kernel corn

1 c. sour cream

4-5 c. leftover chili

2 c. shredded cheese

Make cornbread according to directions, using creamed corn, drained whole kernel corn and sour cream.  You can add eggs if the mix calls for it, or milk if the mixture is too thick.  Bake in 13 x 9 baking dish until golden.

Spread leftover chili across top of cornbread.

Top with shredded cheese.  You can either bake right away or cover and freeze for future use.  If frozen, it will take 1 1/2 hour to bake from frozen at 300 F, covered for the first hour, then uncovered for the last 1/2 hour.  Use a meat thermometer to make sure it is fully heated.

If you are baking it right away and not freezing it, bake 30-35 minutes at 350 F.

We topped ours with salsa, sour cream, fresh cubed avocado, and avocado verde.