We made chili last weekend and had just enough left over in the fridge for a nice 12” chili pie and it was the perfect meal for a rainy evening. Bev did the cooking and her process was to heat up the 12” cast iron skillet in the oven. While it was heating, she made up a batch of her cornbread and doctored the chili by adding some canned corn and a small can of green chili’s. When the skillet was ready, she poured the cornbread mix into the bottom, then added the chili on top of it and back into the oven it went. When the cornbread floated to the top and was almost done she topped with some shredded cheddar and jack cheeses and back into the oven to melt – she actually let it get almost crispy, which we both liked.
This is my first serving and we both agreed it was her best ever chili pie – I think it was the green chili’s, she normally just uses the chili as is. I sided mine with a second smaller helping.
When I got ready for breakfast the next morning I couldn’t think of anything I’d rather have than left over chili pie and it was still very good - maybe should have put a fried egg on top. Hum.
Title photo is 12 year old grand daughter, Alex, from last summer.
Have a great day and I enjoy your comments and suggestions.