This dip is different and good. Can be served around Thanksgiving.
2 Boxes Jiffy Cornbread, mixed, made up and baked
1 Onion, chopped
1 Bell Pepper, chopped
1 Can Rotel Tomatoes
1 Can Mexicorn
2 Cans Chicken Broth
12oz. Cheddar Cheese, shredded
Mix and bake cornbread. In a skillet over low heat. Saute onion and pepper until tender. In a bowl crumble the cornbread and add the tomatoes, corn and chicken broth and cheese. Last add the onion and pepper. Mix good.
Put into a sprayed dish and bake on 350 until firm. Good served with sliced turkey sandwiches or ham sandwiches.
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