This past weekend was the perfect winter weekend. On Saturday we woke up to snow, and it kept snowing all day. We eventually went out to play around 4pm. But before that we just lounged around the house and stayed in our jammies. On Sunday, it was my mom's birthday, so we celebrated with lunch and a cheesecake, and then came home to watch some football while we ate the Chili and Cornbread Casserole that I concocted.
The recipe is pretty simple - it's just mini sweet bell peppers, chili (canned or your own homemade favorite) and a package of cornbread mix!
Chili and Cornbread Casserole
Pre-heat your oven according to the directions on the cornbread package.
Spray a baking dish (I used a 1.5 qt dish) with non-stick spray and line the dish with washed and seeded mini bell peppers. Ladle your prepared chili over the peppers. Use as much or as little chili as you want. My husband doesn't like a lot of chili in this dish, so I just barely covered the peppers with chili. If I were making the dish all for myself, the entire batch of chili would have gone over the peppers.
Prepare your cornbread mixture and pour the mixture over the chili. If you use a 2.5 qt or 3 qt dish, I recommend using two packages of cornbread mix.
Bake the dish according to the time limits on the cornbread packaging. When serving, garnish with shredded cheddar cheese, diced red onions or scallions, sour cream, limes, etc.
p.s. I'm linking up to the Southern Institute's blog hop!