Gluten-Free Tuesday: Chili Cornbread Bake
Some people are magicians when it comes to turning leftovers into a brand new meal. I'm not one of them. My approach to leftovers? "Reheat and eat."
But for every rule there's an exception. My exception is chili. After making a pot of chili, the leftovers turn into this simple cornbread-topped chili bake.
For the recipe, use your favorite chili recipe as the base. Since mine is meat-free, I sometimes brown one pound of either ground turkey or ground beef and add it to the chili. Then spoon cornbread batter over the chili and bake.
The cornbread bakes up light and fluffy but doesn't overpower the robust spices and flavors of the chili.
However, the cornbread doesn't need to fade quietly into the background. Adapt it to suit your tastes and enhance the chili you use for the casserole. Some nice modifications are adding whole corn kernels, scallions, or ground chili spices.
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About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. She is the author of Easy Gluten-Free Baking. and the upcoming "How to Cook Gluten-Free".