This recipe is the reason why I made a double batch of chili just for me. It also comes in handy if you like to jazz up leftovers into a new meal (I happen to fall into that category). I know this from experience as I was attempting to eat everything in my fridge before the holidays arrived. Normally this would have resulted in creating even more leftovers but I brought this dish to a potluck and it was a huge success! Which means no more leftovers, hooray!
…but now what am I supposed to eat?
Don’t forgot to enter the giveaway going on right now for an adorable cookie spatula!
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 (I used half of this recipe and baked the other half as muffins)
- Preheat oven to 425 degrees.
- 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-inch 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*. Serve immediately. Leftovers are good 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.
Source: How Sweet It Is