I know there are a lot of versions of this out there, probably all fancier than this. But this is one of my "pantry dinner" staples. It takes no more than 5 minutes to get it into the oven!
2 cans of chili (the kind with hamburger & beans, not green)
1/2 recipe cornbread (see my post in April or use your favorite)
Dump chili in 8x8 pan. Mix cornbread and pour over chili. Bake for 30 minutes at 350. Sprinkle some shredded cheese on top and bake for 2 or 3 more minutes.
If you make a full cornbread recipe, you can put the other half of the batter in 6 muffin cups and bake for the last 20 minutes with the pie.
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