• 1 XLNT chili - thawed
• 24 oz. chunky salsa
• 1- 8 1/2 oz. box cornbread muffin mix (may require milk and eggs)
• 1 cup grated cheddar cheese
• 2 cups cooked rice (optional)

Pre-heat oven to 350⁰. Spray 9" x 11" glass casserole dish with non-stick spray. In a medium-sized saucepan, add chili, salsa and rice. Stir over low heat until warm. Set aside. Prepare cornbread mix according to package directions (be careful not to over mix). Spread cornbread mixture over the bottom of the casserole dish. Pour chili mixture over the cornbread and top with cheese. Bake 15 minutes or until the cornbread is lightly browned. (Makes 6 servings)