The perfect way to turn a batch of chili into something new — cheese and a golden cornbread lid over a layer of chili.
Ingredients
- 4 cups prepared chili
- 2 cups shredded cheddar
- 1 cup cornmeal
- 1 cup flour
- 1 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 egg
- 3 tbsp melted butter
Instructions
- Preheat oven to 400°F. Spread the chili in a foil pan and scatter the cheddar over.
- Whisk the cornmeal, flour, sugar, baking powder, and salt. Separately whisk the milk, egg, and melted butter, then combine.
- Spread the cornbread batter over the chili and cheese.
- Bake 22–25 minutes until the cornbread is golden and set.
Make-Ahead & Storage
Best baked fresh so the cornbread stays tender. Freeze the chili on its own and top with fresh batter when baking.
Notes
Pull chili from your freezer stash to make this in minutes. Add a diced jalapeño to the batter for heat.