Andrews McMeel Syndication
(Editorís note: This column first ran on Feb. 23, 2015.)
How do you stretch one cup of leftover chili to serve four people? This cooking dilemma was facing me when last-minute overnight guests showed up due to a family emergency. Going to a restaurant was out of the question and ordering pizza just seemed so unfriendly. What I wanted to give them was a home-cooked meal that would comfort them and make them feel loved.
Then I remembered an old chili cornbread casserole. While I knew I didnít have enough chili to layer on the bottom of the casserole and cover with cornbread batter, I knew I could pump up the cornbread and stir in the chili for a delicious Chili Cornbread Pie. Topped with shredded lettuce and fresh tomatoes, this was just the light and warm dinner we all needed.
So the next time you have that last cup of leftover chili, donít relegate it to lunch at the office. Make Chili Cornbread Pie and feed the whole family.
Chili Cornbread Pie
Ĺ cup yellow cornmeal
2 tsp. baking powder
ľ tsp. salt
1 large egg, lightly beaten
Ĺ cup sour cream
Ĺ cup 2 percent milk
Ĺ cup shredded sharp cheddar cheese, divided use
1 cup leftover chili of any kind (see note)
1 tbsp. butter
1 cup shredded lettuce
Ĺ cup sliced grape tomatoes
Dressing or taco sauce of choice, optional
Preheat the oven to 350 degrees.
In a medium bowl, combine the cornmeal, baking powder, salt, egg, sour cream, milk and ľ cup cheese. Stir well. Fold in the chili.
Melt the butter and coat the inside of a 9-inch cast-iron skillet (or 9-inch glass pie plate). Pour the chili batter into the skillet. Sprinkle the remaining cheese over the pie and bake for 35 to 40 minutes.
Cool for 5 minutes before slicing. Serve with lettuce, tomatoes and taco sauce of your choice.
Makes four servings.
Note: Any type of chili may be used. Be sure it is not soupy, though. If it is, you will want to drain off any extra juice or the cornbread will not set. Canned chili may also be used if you donít have homemade leftovers. (If you need a delicious chili recipe, check out Turkey Chili With Veggies on www.kitchenscoop.com.)
Each serving has about 302 calories, 19 grams fat (10 grams saturated), 91 milligrams cholesterol, 13 grams protein, 25 grams carbohydrates, 4 grams dietary fiber, 482 milligrams sodium.
Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email email@example.com, or visit http://kitchenscoop.com.