Yummy yum yum!
This is such an easy meal that it will please even the toughest plant-strong critics.
Bonus—it uses leftover chili as one of the ingredients. Just make yummy chili Monday and on Thursday turn it into chili casserole, makes a week’s dinner easy-peasy.
First I have to introduce you to my new and improved cornbread recipe.
Shown here are the Cornbread Muffins, but you use the same cornbread batter to make the (Chili Pie).
1 ½ cups whole wheat pastry flour
½ cup raw sugar
½ cup yellow corn meal
1 TB baking powder
½ tsp salt
1 ¼ cups milk
1 cup applesauce
Preheat oven to 350 degrees. Put paper cups in muffin tins and fill ¾ of the way from top. Mix together dry ingredients and then add wet ingredients into center of dry ingredients. Stir all ingredients until just combined. Bake for 12-15 minutes.
Now if you are looking to make this yummy casserole, add in some chili pepper flakes to taste and a ½ T of chili powder to dry ingredients. Then mix the batter as shown above.
In a 9X13 pan or two pie pans spread chili (use a smaller pans if you have less chili leftovers).
Then pour cornbread batter over chili until you have about 1/3 of an inch layer across the top, and spread evenly. Place in a 375 degree oven for 35-45 minutes depending on the size of your pan. It will turn golden, and when you insert a toothpick it will come out clean, do not over cook.
Cut and serve with a side salad, asparagus, or your favorite side veggie—I told you—yummy-yum-yum! This is one of those recipes that does not last long, I even ate it for breakfast the next morning, I love chili!
Even Izzi loved it, this is her little hands saying “Hot, yum!”