It’s a new year, and I have resolved to use up pantry ingredients; before I buy groceries, needlessly. I usually make a chili “taco salad”. Tonight I wanted cornbread, and it just so happened that I had buttermilk that needed to be used as well. I love it when everything falls into place.
This recipe is for 4 generous individual sized portions. If using a 9 X 13” baking pan. Use 3 cans chili.
CHILI CORNBREAD CASSEROLE
CORNBREAD TOPPING:
1 Recipe (The Most Perfect Cornbread)
2 Ounces cheddar cheese, shredded
2 Tablespoons butter, for browning
CHILI:
2 (15 ounce) Cans chili
4 Ounces cheddar cheese, shredded
DIRECTIONS:
Preheat oven to 375. Prepare cornbread. Stir in shredded cheese. Set aside. Spoon chili between 4 single serving sized casserole dishes. Top with cheese. Spoon cornbread mixture over cheese. Place on a baking tray. Bake on center rack of oven, until lightly browned, 45 minutes. Remove from oven, and brush tops with butter. Adjust oven to broil. Return casseroles to brown, 1 to 2 minutes. Makes 4 individual sized casseroles.
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