Chili Cornbread Bake is a post that could definitely use more photos than words. This is another one of my not-really-a-recipe recipes. A super-quick dinner made out of leftovers and desperation…
Got chili? If so, then this recipe is for you. I love to make chili on Sundays … let it simmer in the crockpot all day, neglected, and it’s ready to be devoured whenever the little people get hungry. Last week, I had one bowl of leftover chili. Just one bowl… more than one serving, maybe 2 cups of chili (maybe)… not enough to feed 5 or 6 people for sure, but enough to layer in the bottom of a pie pan and top with cornbread to make a meal for our whole crew.
Leftover chili – a large bowl
Your favorite cornbread – mixed but not cooked
Shredded cheese – I used Cabot Extra Sharp Cheddar
Ingredients for my easy gluten-free cornbread…
3/4 cup corn meal
3/4 cup gluten-free flour
2 tablespoons sugar or honey
1 teaspoon salt
2 medium eggs
2 tablespoons oil
1 cup milk
1. Spread leftover chili (cold) in the bottom of a pie pan.
2. Sprinkle with shredded cheese.
3. Evenly spread cornbread mixture over cheese and chili.
4. Sprinkle with grated cheese.
5. Cook at 375 degrees for about 45 minutes (maybe more).
6. Cut into pie shaped pieces and serve!
|Spread chili in a pie pan, sprinkle with cheese …|
|Cover chili and cheese with cornbread … add more cheese…|
A few notes about cornbread … I left out the baking powder from my cornbread recipe so that it wouldn’t rise very much while it was cooking. I also slightly reduced the amounts that I would generally need if I were making an 8×8 pan of cornbread. You can use whatever cornbread recipe you like! Heck, use some Jiffy cornbread/corn muffin mix from a box if you have it on hand.