If you’re anything like me, you’ve got at least a couple bags of leftover chili sitting in the freezer just waiting to be used up. The only thing is, after eating so much of it over these past winter months I’ve gotten pretty tired of it. So, I could either let it find it’s way to the bottom of my freezer, not to be found until next winter, or change up the taste just a little bit and use it in this recipe. I chose to use it.
The cornbread topping is a delicious addition and because you’re using leftover chili it only takes about 45 minutes from start to finish for this dish to be ready for them hungry mouths at the end of a long day.
Ingredients
- 6 cups leftover chili
- 1 cup self-rising cornmeal
- 1 Tbsp sugar
- ¾ cup milk
- 1 egg
- 3 Tbsp canola oil
Instructions
- Preheat oven to 400°
- Pour leftover chili in a 9 inch round casserole dish.
- In a separate bowl mix cornmeal, sugar, milk, egg and oil until smooth.
- Pour over top of chili.
- Bake 30 to 40 minutes or until cornbread is golden brown or toothpick inserted in middle of cornbread comes out clean.
© Adrian Peterson and https://lifewithgarnish.com, 2014.
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