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.