Chili Pie
If kids love it, you know you've got a hit .
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.
Cornbread—sweet version
Shown here are the Cornbread Muffins, but you use the same cornbread batter to make the (Chili Pie).
Ingredients
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
Instructions
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.
Yum!
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!”
