In my “Super Bowl” post last week I hinted at a great recipe for using your leftover chili, and have received several requests to “just post it already!”.
So here it is.
But first, some blove.**
How Sweet It Is is one of my very favorite food blogs. Jessica’s writing is laugh-out-loud hilarious, her photography is drool-worthy and her recipes are creative, easy to execute and delicious. The kind of delicious that will make you leap up from your computer to see if you have the ingredients to make whatever she’s cooking/baking/serving RIGHT NOW.
I’ve shared several of her recipes with you, and this is my latest fave. It essentially uses all of the same components from the chili and corn bread post, just baked together and with the addition of some pasta at the bottom of the pan.
So why, then, is it so much more insanely delicious this way?
I have no idea. It just is.
If you haven’t yet discovered How Sweet It Is, take a look!
from How Sweet It Is
Preheat oven to 425 degrees. Spray a 9 x 9 baking pan with a non-stick cooking spray (such as Pam).
Prepare pasta according to directions, cooking for 1-2 minutes less than the suggested time. While the pasta is cooking, prepare the corn bread batter.
Drain pasta and spread evenly on the bottom of the pan. Top with the cheese, followed by the chili. Finish by spreading the corn bread batter evenly over the top, spreading with a spoon or spatula.
Bake for 30-35 minutes, or until cornbread is golden brown and cooked throughout (a toothpick inserted in the center should come out clean). Serve immediately.
This delicious recipe brought to you by Sheri Silver
What is “blove” you ask? Click it to find out!