CORNBREAD CHILI PIE | LEFTOVER CHILI RECIPE

Pour a small amount of oil in the cast iron skillet and heat on the stovetop until the oil starts to shimmer.

Mix the cornbread ingredients until you achieve a thicker consistency than usual for cornbread.

Pour the cornbread mix into the skillet; it should bubble when you pour it in.

Pour the chili in the middle of the cornbread mix and spread it outward, leaving about an inch along the edges.

Top with diced tomatoes and green onion.

Bake for 10-12 minutes in a 400 degree oven, then remove and top with shredded cheese.

Place back in the oven for about 12 more minutes until the cornbread is done and the cheese is melted.

Remove from the oven, let set for about 5 minutes, then slice into pie shapes and serve.

Equipment Needed

Spice Level:

Allergens