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What a great way to eat your chili and cornbread! Garnish with sour cream, sliced green onions and sliced ripe olives.

Chili Cornbread Pie

1 (15-ounce) can chili with beans
1 (14.5-ounce) can chicken broth, divided use
1 large egg
1 (8-ounce) package cornbread stuffing mix
2/3 cup frozen corn, thawed
3/4 cup shredded cheddar cheese

1. Preheat oven to 350°F (175°C). Lightly grease 9-inch pie plate.
2. 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.
3. Bake for 25 to 30 minutes; cool for 5 minutes before serving.

Makes 6 servings.