I served this casserole, which I made-up from leftover chili, at the first dinner party we ever hosted, a few weeks after we were married. That was a few weeks shy of six years ago now! It's always a hit. If you make the chili a bit on the mild side, but serve hotter salsas on the side, everyone can have the spice level they prefer. At that dinner party I also served a homemade tomatilla salsa verde. It turned out very well, but took hours. So now I buy salsa verde in jars at Trader Joes :)
Ingredients:
1 batch chili
2 boxes cornbread mix (Jiffy, or the store brand equivilant)
3 eggs
1 cup milk
1/2 pound shredded cheddar cheese
Heat oven to 375. Scoop chili (preferably from the day before - it actually tastes better the next day) into 13 x 9 pan. Heat in oven for about 30 minutes.
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Remove from oven:
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.Top w/ shredded cheddar:
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.Top w/ shredded cheddar:
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Combine cornbread mix, eggs and milk and pour over cheese.
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Return to oven. Start at about 25 minutes, then watch it until the cornbread top looks finished.
Comments
Janice