Cornbread Chili Pie
Cornbread Chili Pie
Cornbread:
6 Tbs. butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose flour
1 Tbs. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
2 large eggs, lightly beaten
1 1/2 plain yogurt (NOT Greek – a runnier style)
Preheat the oven to 425 degrees.
Lightly grease an 8-inch baking dish, or a tiara pan, if you’re daring.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and sea salt.
In a separate bowl, mix together the eggs, yogurt, and butter. Pour the egg mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy).
Pour the batter into the prepared baking dish.
Bake until the top is golden brown and the tester toothpick inserted into the middle of the cornbread comes out clean, about 20 to 25 minutes.
Filling:
2 cups shredded “taco” cheese – cheddar and Jack, essentially
2 cups homemade chili (or your favorite store-bought version)
Top the warm cornbread with 1 cup of shredded cheese.
Top the cheese with warm chili.
Cover the chili with the last bit of the cheese.
Bake again for about 5 minutes, until all the cheese is melted and gooey.
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