Have you ever used leftover chili and transformed it into something else?
This was my first time and I loved how it turned out! Chili and cornbread go so well with each other, so I thought, might as well bake them together for an entirely new dish! It was such an easy and hearty meal!
I love creating new meals with leftovers. The fridge has been getting emptied out between shopping trips and that means less waste! I'm all for it and my wallet is too!
Enjoy and make sure you stop back Friday for another new recipe!
Cornbread Chili Bake (click here to print recipe)
What you need:
1- 8.5 ounce package corn muffin mix (plus ingredients to make it as listed on box)
3 cups leftover chili (I used this chili)
1- 11 ounce can corn, drained
1/2 cup shredded cheddar cheese
cilantro, chopped (optional)
Preheat oven to 425 degrees.
Prepare muffin mix batter as listed on the box.
Mix together the chili, corn and the cheese. Pour into a 8x8 glass baking dish that's been sprayed with cooking spray. Spread spoonfuls of the corn muffin batter on top of the chili. Bake for 30 minutes until browned and chili is bubbling.
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On the blog... one year ago: Easy Deviled Eggs
Two years ago: Sparkling Strawberry and Blueberry Vodka Lemonade
This recipe is shared at these blogs: Freedom Fridays at Love Bakes Good Cakes, Weekend Potluck at The Better Baker, Share your Stuff at Table for Seven, In and Out of the Kitchen at Feeding Big, Time to Sparkle at Inside BruCrew Life,