Campbell's Chili Corn Chip Bake/ Marksville Style Recipe

Campbell's Chili Corn Chip Bake/ Marksville Style Recipe

What You'll Need

2 1/2 cups corn chips about 4 cups of corn chips

1 medium onion, chopped (about 1/2 cup)  1 super large onion 

1 cup shredded Cheddar cheese or Mexican blend cheese  2 cups of liquid cheddar cheese

1 can (14.5 ounces) Pace® Spicy Chili 3 cans of hormel chili (any kind you like)

1 large 28oz can of diced tomatoes 

1/2 cup sour cream  

Original recipe said it serves 4 people but our family of 5 ate the whole updated Marksville Style batch so if you have big eaters you are going to want to double or use my recipe. 

How to Make It

• 1
  Set the oven to 350°F.
• 2
  Layer half the corn chips, the onion and half the cheese in a 9-inch pie plate  13 by 9 inch glass baking pan.  Spoon the chili over the cheese. I mixed my 3 cans of chili and large can of tomatoes together then put over cheese. Layer with the remaining corn chips and cheese.
• 3     Bake for 20 minutes or until the mixture is hot and bubbling Bake for 1 hour.  Serve               with the sour cream, if desired.

Creamed Corn Cornmeal Muffins

Creamed Corn Cornmeal Muffins

Ingredients

• 2, 8.5 oz. packages of Jiffy cornbread mix
• 14.75 oz. can of creamed corn
• 1/2 c. milk
• 1/4 c. sour cream
• 2 eggs, beaten

Instructions

1. Combine all ingredients in large bowl.
2. Stir till just combined; batter should be slightly lumpy.
3. Line muffin pan with liners (or lightly grease cups if not using liners).
4. Pour batter in cups till two-thirds full.
5. Bake in 350° oven for 25-35 minutes, or until toothpick inserted comes out clean.