Is there a teenage cook in the family? He or she could make this for the family dinner one night this week.
8 chicken franks
2 cans (15-ounces) chili
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt or to taste
2/3 cup melted butter or margarine
1 cup sour cream
1 can (16 ounces) niblets-style corn, drained
1/4 pound grated Monterey Jack or Cheddar cheese
1 can (4 ounces) chopped, mild green chilies, drained
Preheat oven to 375oF. Cut franks in half lengthwise. Place chili in bottom of a buttered 7x14x2-inch baking dish. Arrange franks, cut side down, on top of chili. In medium size mixing bowl, mix dry ingredients. Add eggs, butter, and sour cream and blend thoroughly. Fold in corn. Sprinkle half of the cheese and green chilies over the layer of franks. Top with half of the corn mixture. Sprinkle with remaining cheese and chilies and finish with a layer of corn mixture. Smooth the top with a spatula. Bake in the middle of oven for 35 to 40 minutes, or until top is lightly browned and toothpick inserted in corn layers comes out clean.
PHOTO: School’s open, and crunchy Tater-Chip Drumsticks, fresh vegetables and frozen-juice “slush” earn high lunch bag… – 5
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
Filed under: Recipes