Chili Cornbread Casserole
If you have leftover Vegetarian Chili, this is a great way to spin a new meal! The cornbread topping couldn't be easier.
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Make One Get One
It's all about creating one dish and turning the leftovers into something new!
Make a meal of Vegetarian Chili, then the next night treat yourself to this quickly assembled bonus meal of Chili Cornbread Casserole. It's another new meal, not just the leftovers. Enjoy!
Ingredients
3 cups cold Vegetarian Chili
2 tablespoons plus 1
3 cup all-purpose flour, divided10 ounces (2 1 Land O Lakes® Mexican Blend Farmstyle Cut Shredded Cheese, divided
2 cups)1
3 cup cornmeal2 tablespoons finely chopped jalapeño chile pepper
1 teaspoon sugar
3
4 teaspoon baking powder1
2 teaspoon garlic salt1
4 teaspoon baking soda1
4 cup sour cream2 tablespoons Land O Lakes® Butter, melted
Sour cream, chopped green onions, hot pepper sauce, for topping
How to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Combine chili and 2 tablespoons flour in medium bowl; mix well. Stir in 1 cup cheese. Spread evenly into deep dish 9-inch pie plate. Set aside.
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STEP 3
Combine 1 cup cheese, cornmeal, remaining 1/3 cup flour, jalapeño pepper, sugar, baking powder, garlic salt and baking soda in medium bowl. Stir in sour cream, melted butter and egg.
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STEP 4
Spoon mixture over chili in 6 large dollops (like a cobbler) around edge of pie plate, leaving center open. Bake 25 minutes; top with remaining 1/2 cup cheese. Continue baking 5 minutes or until lightly browned and toothpick inserted in cornbread comes out clean.
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STEP 5
Let pie cool at least 10 minutes before serving. Serve with preferred garnishes, such as sour cream, chopped green onions and hot sauce.
Tip #1
Place pie plate on a baking sheet to keep your oven floor clean.
And don't forget to tag us @landolakesktchn.
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