Whenever I make chili, I tend to make a ton of it. So, sure, I could eat a bowl of chili for lunch and dinner until it's gone, or I could use it another recipe, and pretend it's a whole new thing. Cassie at Back to Her Roots posted a recipe for a chili-cheese bake recently, and I thought I'd give it a whirl myself, given I had a whole lot of chili on hand again. I changed things up a bit by opting for a cornbread topper rather than Cassie's flaxbread version. If you're feeling extra decadent, add a layer of shredded cheese over the chili before covering it with the flaxbread batter.
Cornbread Chili Bake
makes 6-8 servings
3-4 cups leftover chili, heated
1 1/4 cups cornmeal
3/4 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons honey
1 large egg, beaten1 1/4 cups organic skim milk
2 tablespoons canola oil
1/2 cup chopped fresh cilantro
1. Preheat the oven to 350 degrees.
2. Spray a 8x8 baking dish with cooking spray. Spoon the heated leftover chili into the bottom of the dish.
3. In a medium bowl, sift together the cornmeal, flour, baking powder, baking soda, and salt.
4. Stir in the honey, beaten egg, skim milk, and canola oil.
5. Stir in the chopped cilantro.
6. Spoon the cornmeal mixture evenly over top the chili layer.
7. Bake in the oven for 20-30 minutes, or until the cornbread is golden brown and springs back when touched. [Note: if you don't preheat your chili, first bring it to room temperature, and then increase the cooking time to 45-50 minutes.]
8. Let it cool on a wire rack for 10 minutes before serving.