So this should be more along the lines of a winter recipe, again, why not in the summer? =D
Last night was white bean chili and since I had a good bit left over so I decided to make a cornbread casserole for tonight. This is my vegetarian version.
1/2 cup melted butter
1 1/2 cup cornmeal
1 1/2 cup flour
2 ts baking powder
2 tbs salt
1/2 cup sugar
1 cup milk
1 can cream of corn
1 cup shredded cheddar cheese for the topping
2-4 cups homemade vegetarian chili, depending on the size of your cooking dish and the amount of chili you like
Preheat the oven to 350
Pour the chili into your baking dish, I used a enameled covered cast iron chicken fryer, a Pyrex dish works just as well too. Sprinkle half of the cheese on the chili.
Make the cornbread by combining the dry ingredients and set aside.
Whisk together the eggs, milk and butter.
Add the wet to the dry and give a good stir.
Pour the batter on top of the chili, it will sink don't worry about it and don't try to move it around, let it be.
Put into your preheated oven for about 30-40 minutes. Then sprinkle the remaining cheese on top.
Continue to cook until golden brown and your house smells of cornbread and chili.