This is a great use for leftover chili and you can modify if however you like to meet your tastes. It takes literally 5 minutes to pull together and about a half an hour to cook. Good meal for a busy week night. I just sort of made it up as I went so you may have to adjust a few things. :)
Chili Pie
Ingredients:
4 cups left-over chili
1 cup frozen corn (thawed)
6-8 oz shredded sharp cheddar
1 egg
3/4 cup whole milk
1 box of Trader Joe's Cornbread Mix or 2 boxes of Jiffy Cornbread Mix
Butter
Directions:
Grease a 9x13 baking dish or a large corning ware dish with butter. Stir together the chili and corn. Spread mixture in the bottom of the greased dish and sprinkle with the cheese. In a separate dish stir together egg, milk and cornbread mix. Pour over top of the cheese and chili. Bake at 350 for about 40-45 minutes or until cornbread is golden brown and cooked through. Scoop into bowls and serve with sour cream.
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