Quick & Easy
What a great way to eat your chili and cornbread! Garnish with sour cream, sliced green onions and sliced ripe olives.
PREHEAT oven to 350° F. Lightly grease 9-inch pie plate.COMBINE 1 cup broth and egg in medium bowl; add stuffing mix. Press into prepared pie plate to form crust. Combine chili with beans, corn and remaining broth; spoon over crust. Top with cheese.BAKE for 25 to 30 minutes; cool for 5 minutes before serving.