OK seriously I never knew how much I liked corn bread until recently! This cheesy sweet chili cornbread dip was amazing! I actually made it for dinner, and it is more like a meal to me than a dip. I dipped it in wheat thins, but I also just ate it with a fork and it tasted like a casserole. The cornbread on top makes it so good!! It’s a really quick meal to make, and my kids loved it too. I do recommend topping with a little sour cream, I love sour cream and this was good on it! try this recipe whether it be for dinner, or an app you won’t regret!

CHEESY SWEET CHILI-CORNBREAD DIP

INGREDIENTS

• 1 tablespoon olive oil
• 1 small onion , chopped
• 1 garlic clove, , minced
• 1 lb. lean ground beef
• 1 egg
• 1/3 cup milk
• 1 package (8.5 oz.) corn muffin mix
• 1 small red bell pepper , chopped
• 1 tablespoon finely chopped jalapeno peppers
• 1 cup shredded reduced-fat Mexican cheese blend, divided
• 1 packet (1 oz.) taco seasoning mix , divided
• 1 can (8 oz.) tomato sauce
• 1/2 tablespoon dried oregano leaves
• WHEAT THINS Big Snacks

DIRECTIONS

Heat oven to 400 degree F.

Heat oil in large cast iron skillet on medium-high heat. Add onions and garlic; cook and stir 3 min. or until crisp-tender.

Add meat; cook 10 min. or until done, stirring frequently.

Meanwhile, whisk egg and milk in medium bowl until blended. Add corn muffin mix, peppers, 1/2 cup cheese and 1 tsp. taco seasoning mix; stir just until muffin mix is moistened.

Drain meat mixture; return to skillet. Add tomato sauce, oregano and remaining taco seasoning mix; stir until blended.

Spoon corn muffin batter over meat mixture; spread to within 1 inch of edge of skillet.

Bake 25 to 30 min. or until top is golden brown and toothpick inserted into center of cornbread mixture comes out clean. Remove from oven

Top with remaining cheese; let stand 5 min. before serving with the WHEAT THINS for dipping.