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A place for us to share our favorite recipes of wonderful foods cooking with mostly fresh ingredients.

Monday, October 28, 2013

Cornbread Chili bake

It's a family tradition to have a big pot of chili simmering on the stove on October 31st (we've been doing this as far back as I can remember!) - everyone here loves a bowl of chili on Halloween, especially when it's a cool day! Here's a good way to use up leftover chili:




If you have leftover chili ... or the next time you prepare chili, make extra and try this out - it's really great!! You'll need approx. 6 cups (more or less) of chili (I used leftover chili that I made the other day. I make a spicy chili with a lot of sauteed onions, celery, different beans, corn & peppers.)

Use an oversized, deep dish pie pan or a 3 qt. baking dish/pan - grease it & heat the oven to 350.

For the cornbread- in a mixing bowl, combine & blend well:
1 cup flour
1 cup yellow cornmeal
1/4 tsp. cayenne
1/2 tsp. salt
1/4 tsp. pepper
3 Tblsp. sugar
3 tsps. baking powder

Mix the next four ingredients together in a smaller bowl:
2 Tblsp. melted butter
2 eggs
1/3 cup milk
12 oz. creamed corn (IF corn was in season, I'd have made it fresh, but I caved in & used canned)

Pour the wet mixture over the dry mixture and fold it together (don't beat it heavily) until it's blended and incorporated together.

Pour a little less than half the cornbread batter into the pan and spread it evenly to cover. Sprinkle it with 1/2 cup of shredded colby-jack cheese.
Spoon the chili over the cheese (5-6 cups, more or less - the amount doesn't have to be precise).
Sprinkle the chili with another 1/2 cup (a little more is fine if you like cheesy!) of grated co-jack cheese.
Carefully blop the remaining cornbread batter over the cheese and carefully spread over the top to cover the cheese, etc.



Bake for 35-40 minutes, until the cornbread is golden. Cool 5 minutes before serving.

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