Filled Cornbread Coffin

What You Need:

2 (8 1/2 oz.) pkgs. corn bread mix
2/3 C of milk
2 eggs
1/4 t black paste food coloring
1 T of canola oil
1 sweet red pepper, sliced
1 Serrano pepper, seed and chopped very fine
1/3 C onion, chopped
2 (15 oz.) cans vegetarian chili

How to Make It:

The oven is set to preheat to 400 degrees.
Spray generously the bottom and sides of a 9×5 loaf pan with a non stick cooking spray.
In a large mixing bowl put the corn bread mix, milk and eggs and whisk until well blended.
Blend in the food coloring.
Put the batter in the prepared loaf pan.
Bake in the 400 degree oven 30 minutes or until a toothpick comes out clean.
Cool 10 minutes in the pan and then remove and cool completely on a wire rack.
Slice off the top one fourth of the cooled bread.
Remove the middle of the bottom piece, leaving a 1 inch shell.
In a skillet over medium heat put the oil, both types of peppers and the onion.
Cook 8 minutes or until tender, stirring occasionally.
Set aside 1/4 C of the pepper mixture.
Stir the chili into the remaining onion mixture and cook 10 minutes or until heated through.
Fill the hollowed out bread coffin with the chili mixture.
Spoon the reserved pepper mixture evenly over the top of the chili.
Put the top one fourth of the bread back on top to from the coffin.

What a fun and scary way to serve your chili on Halloween night. For an even scarier tought use ketchup and place the letters RIP on top of your coffin or make your own scary saying if you prefer.

Makes 6 servings

Preparation Time: approximately 30 minutes
Cooking Time: approximately 18 minutes
Baking Time: approximately 30 minutes + cooling
Total Time: approximately 1 hour 18 minutes + cooling