Chili in the cooler months is good but enjoyed anytime. Most people have a hard time making small amounts of chili and end up having leftovers. This is where the cornbread comes in to play. By taking a 13 x 9-inch glass, cake pan you can take that extra chili and make cornbread and chili topped with cheese. It is easy and delicious.

If for some reason you do not know how to make chili or just don’t like to cook you can use canned chili and get somewhat the same results.

Things needed:

• 13 x 9-inch glass baking dish
• Enough chili to fill dish ½ full
• Cornbread, mixed not baked
• Shredded cheese of choice

*Chili recipe made with ground turkey burger

Cornbread recipe: 

• 2-Cups all purpose flour
• ½-Cup sugar
• 8 Tsp baking powder
• 1½ Tsp salt
• 2-Cups cornmeal
• 4 Eggs
• 2-Cups milk
• ½-Cup oil

1. Pre-heat the oven to 425 degrees.
2. Pour chili into glass baking dish, fill no more than ½ full.
3. Top with cornbread mix and bake for 20-25 minutes. Insert toothpick into the center, if it comes out clean it’s done. Remove from the oven.
4. Sprinkle with shredded cheese, good choices are Mozzarella, co-jack or cheddar. The amount you use is up to you. You really can’t get too much!
5. Return to the oven and continue to heat until the cheese melts.

Tip: If you prefer more chili and less cornbread, cut the cornbread recipe in ½.