Chili Cornbread Casserole
A Little Personal History:
Needed to whip up a dish for my girls one night. Had some of my award winning chili left-over in the fridge. Wanted to create something that was tasty, filling and different. Something that after, any left-overs could be refrigerated or frozen, re-heated as a meal or late night snack and still taste great. Here’s what I came up with. It’s become a family favorite, and especially as a late night re-heated snack for me and friends!
Instructions
- Grease baking dish with butter.
- Prepare cornbread mixture per instructions, don’t bake.
- Add refrigerated or room temperature chili to baking dish smooth surface.
- Pour/transfer cornbread mixture over chili mixture and smooth with a large spoon.
- Preheat the oven to 325°F.
- Bake 1 ¼ hours, or until cornbread has baked. Test with toothpick or knife, should come out clean.
- Cool for 10 minutes, allow to set, before cutting.
- Serve on plates or bowls, making sure every large spoonful has both textures.
Recipe Notes
Advanced Preparation:
- Steps 1 – 4 can be done in advance, covered and refrigerated up to a day in advance. I haven’t tried freezing mixture and then baking. If anyone does, let me know how it goes.
Tips, Notes, and Variations:
- The only challenge of this dish is to make sure the cornbread is cooked through. As it’s baked on top of chili, it will take longer than if baked on its own. The chili may start to bubble, pushing the cornbread up, but this doesn’t mean cornbread is baked. If top of cornbread becomes too browned, yet still not baked through (toothpick test), cover will aluminum foil till cornbread is cooked.
- This dish is great re-heated, either in the oven or microwave. I cut refrigerated left-overs into individual servings, seal in wrap, and refrigerate or freeze. They’ve become a family favorite and late night snack, for me and friends.
You must log in to post a comment.