January 16, 2012 § Leave a comment
Sometimes leftovers don’t make it into the lunches we carry to work and I am left trying to find a way to use them. The challenge here is to make something that my guys won’t think of as leftovers from two days ago, but something new and interesting.
Tonight I had a bit of leftover homemade chili and a few ounces of grated cheese leftover from making “Sunday Night Nachos” (you’ll learn about those later). I took the chili and put it in the bottom of my favorite cast iron skillet, topped it with half the cheese, made up a batch of cornbread batter and poured it over, then topped with the rest of the cheese. I baked it for about 40 minutes at 375 degrees until the cornbread was done.
The charm of this dish is it is so versatile. You can use canned chili. You can add corn to the chili or the cornbread. You could add chopped jalapenos or green chiles to the cornbread, too. Instead of chili, you could use leftover beef stew or pulled pork. There are NO RULES. I love things like that.