Back with more chili. Hope you’re not sick of it yet.
Actually, scratch that.
I do hope you’re sick of it. Because this is the perfect recipe to change up your leftovers. It was completely spontaneous and happened at nearly 8 o’clock at night.
For some reason, this tasted so good to me that I ended up eating a bowl for breakfast the next day. I love me some chili, but the thought of one more steaming bowl this week had my appetite flying out the window. This was perfectly comforting and a great way to use up what I didn’t freeze. And I didn’t know if it was possible, but all of that meat got even more tender after baking.
Okay. No more chili.
Cheddar Chili Cornbread Pasta Bake
1 1/2 cups uncooked whole wheat elbow noodles
3/4 cup freshly grated cheddar cheese
2 1/2 – 3 cups of leftover chili
1 batch of your favorite cornbread
Preheat oven to 425 degrees F.
Boil water and prepare pasta according to directions, shaving 1-2 minutes off the cooking time since the noodles are going into the oven. While the pasta is boiling, mix up a batch of your favorite cornbread and grate cheese. Drain pasta.
Spray an 8×8 baking dish with non-stick spray. Add pasta to the bottom of the dish, then layer on the cheese and chili. Top with your cornbread batter, spreading gently with a spoon. Don’t worry if it doesn’t reach the edges.
Bake for 30-35 minutes, or until cornbread is golden on top and cooked underneath. I used a spoon to lift up the cornbread to make sure it was cooked. Serve immediately. Leftovers are delicious for 3-4 days.
Note: depending on what cornbread mixture you use, your cooking time may differ. Just make sure to check it after 30 minutes or so. The cooking time will increase for the bread since it has “wet” layers underneath.
I love you, carbs.