Cornbread and chili is a match made in heaven. Instead of baking the cornbread separately I topped the chili with the batter and baked it together a great way to use leftover chili. It’s delicious and so simple to make. You can add jalapeño and cheese to the cornbread batter or keep it plain any way you choose it’s a delicious meal. Check out the recipe for chili here or use your own recipe. Here’s how to make the cornbread:

Cornbread

1 c cornmeal

1 cup flour

1/4 c sugar

3 tsp baking powder

1 tsp salt

1 c milk room temperature

1 egg beaten at room temperature

1/4 c oil or melted butter (I used avocado oil)

Heat oven to 425 degrees.

Whisk dry ingredient in mixing bowl. Whisk together the egg, milk, oil or butter. Add to the dry ingredients and stir to combine don’t overmix.

Spoon the chili into a casserole (9×13). Spread the cornbread batter on top of the chili. Bake for approximately 30 minutes or until the cornbread is lightly browned. Serve with whatever add ons you like.

For more recipes click here or visit @apuginthekitchen on Instagram/meta