Recipe | Chili Stuffed Cornbread

Ingredients List

• 2 cups Marsh Hen Mill Cornmeal
• 1 egg
• 1 cup buttermilk (can sub milk)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup bacon grease (can sub butter)

For the rest:

• 3-4 cups of your favorite chili
• 2 cups shredded cheese
• Preheat the oven to 425 degrees F.
• Grease a large (10 inch) cast iron pan and get ready for making the ultimate comfort food!

Directions

STEP 1: Mix It
Mix all of the dry ingredients together in one bowl. Whisk all the wet ingredients together in a separate bowl. Pour the wet mixture into the dry mixture and stir it up just until it's all combined; don't over-mix!

STEP 2: Build Your chili cornbread beauty
Spread about half of your cornbread mixture into the bottom of your greased pan. Add all of your leftover chili, then generously sprinkle the shredded cheese over the chili. Top with the remaining cornbread mixture, spreading it almost to the edges of the pan. I like to not cover the top completely so that delicious bits of chili peek out from the edge, hinting at the gloriousness hiding below the surface.

STEP 3: Bake It, Plate It, Eat It
Stick your glorious pan of comforty goodness in the oven (which you have preheated to 425 F). Bake for 20 minutes, then check to see if the cornbread is done by sticking a toothpick down the center. If it comes out clean, you're ready to eat! If it comes out with cornbread goo, set the timer for another five minutes and check again. Depending on the moisture of your chili, your cooking time will change.

If you use a different size cast iron or want to make this in a baking pan you may have to adjust the amount of cornbread and chili To fit the dimensions of your chosen implements.