Click above for the link to the recipe.
Please note: you will need 1/2c. milk, 2Tbsp vegetable oil and 1 egg white to make this meal.
I made most meals with 1/2 hot italian sausage and 1/2 mild italian sausage. If you requested mild, yours was made with all mild italian sausage.
Thaw in fridge overnight or in microwave.
You will want to heat up the chili a little bit before baking or the cornbread may cook before the chili is totally warmed through. Pop the bag of chili in the microwave on low (or defrost) for a few minutes. Or you can warm in a skillet on the stove.
Place chili in a 11x7 pan or baking dish of similar size (or oven-proof skillet).
Combine dry cornbread mix with 1/2 c. milk, 2 Tbsp oil and 1 egg white and stir until moistened. Stir in shredded cheese.
Cover chili with a thin layer of cornbread mixture. This cornbread recipe rises a lot, so make sure your dish can handle that.
Bake for 20-30 minutes at 400 degrees.
Top with sour cream, if desired.
