Cornbread and chili is a comfort-food combo made in culinary heaven. Instead of chili with a side of cornbread, we put them together in one party-friendly casserole dish. When we have a crowd to feed, we make a double batch and watch it disappear in no time flat.
Yield: 8 servings
Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes
1 batch Our Favorite Chili (page 115)
1 batch Cornbread batter (page 253; stop at step 4)
Chopped fresh parsley, for garnish (optional)
1. Preheat the oven to 425 degrees F.
2. Pour the chili into a 9 × 13-inch casserole dish and spread it out evenly. Remember to remove the bay leaf from the chili.
3. Using a spoon, dollop the cornbread batter onto the chili. It’s okay if it doesn’t completely cover the chili.
4. Bake for about 20 minutes, until the cornbread is lightly browned and a toothpick inserted into the center of the cornbread comes out clean.
5. Allow to cool for 15 minutes before serving.
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