Title: Chili con cornbread
 Categories: Main dish, Tex-mex
      Yield: 4 Servings
 
           MARTHA WHITE'S SOUTHERN
           SAMP-----
      2 cn Chili -- or 4 c homemade
           Chil
     15 oz Ea)
      1    Egg
    1/2 c  Milk
      2 tb Vegetable oil or melted --
           Shortening
      1 c  Martha White Self-Rising --
           Corn Meal Mix
      1 c  Grated sharp Cheddar cheese
           Divided (4-ounces)
 
  Preheate oven to 400. Grease an 8-inch square baking dish. Pour chili
  into prepared dish. Beat egg in mixing bowl. Stir in milk, oil, corn
  meal, and 1/2 cup cheese; blend thoroughly. Pour corn meal mixture
  evenly over chili. Sprinkle remaining cheese over batter. Bake for 30
  to 35 minutes or until golden brown. Cool for 5 minutes before
  serving.