Dinner in Marksville

At one of my other favorite Social/Blog sites I used to do posts about what we ate each night, well when I got a chance to anyways. It was a great site where you could earn for your posts, but sadly went belly around the time I decided to blog seriously. Coincidence? Maybe, but I was taught when one door closes another door opens.

I have been thinking about what I want to add to my blog and what I want to take away, and thought about what my readers liked about my other social network/ blog posts and wanted to bring those kind of posts to my blog.

Both of these recipes come from other sites, once which I kept as written, and another which I changed up Marksville Style.

Tonight's dinner will be Campbell's Chili Corn Chip Bake and 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.

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.

What I like best about both recipes is that if you keep them original they both cook for the same amount of time, but with the Marksville Style recipe you want to add the muffins in half way through the baking time of the Chili. 

Our family really enjoyed it as in all 5 of us ate every bit of it. The Creamed Corn Cornmeal muffins were good but I generally make homemade cornmeal muffins instead of using Jiffy mix so will try and implement this into my homemade recipe the next time and see how it works out for us. 

I hope you enjoy these recipes and will come back to see what we have for dinner now and then.