Use your leftover Crockpot Chili for a hasty start to this tasty casserole!
Pie Filling:
Approximately 8-10 cups of Crockpot Chili
1 cup canned corn, drained
Cornmeal Crust:
1 1/2 cups cornmeal
1 1/2 cups flour
1 tsp. salt
1 Tbsp. baking powder
1 tsp. baking soda
2 eggs, beaten
1 1/2 cups milk
4 Tbsp. oil
Mix the corn into the Chili. Spread in the bottom of a 9x13 baking pan.
In a mixing bowl, stir together the dry ingredients above. Add wet ingredients. Mix well until it forms a soft dough. Spoon over the Chili mixture in the pan, making it as even as possible.
Bake in a preheated, 350 degree oven for 45 minutes.
Pie Filling:
Approximately 8-10 cups of Crockpot Chili
1 cup canned corn, drained
Cornmeal Crust:
1 1/2 cups cornmeal
1 1/2 cups flour
1 tsp. salt
1 Tbsp. baking powder
1 tsp. baking soda
2 eggs, beaten
1 1/2 cups milk
4 Tbsp. oil
Mix the corn into the Chili. Spread in the bottom of a 9x13 baking pan.
In a mixing bowl, stir together the dry ingredients above. Add wet ingredients. Mix well until it forms a soft dough. Spoon over the Chili mixture in the pan, making it as even as possible.
Bake in a preheated, 350 degree oven for 45 minutes.
