Thursday, October 6, 2011

Chili Cornbread Casserole

It is that time of year. The temperature is dropping, the leaves are turning, and I start listening to music I deem appropriate for fall. I also get kinda giddy sometimes and enjoy doing work on the couch rather than at my desk. Fall has arrived officially in my mind. A slow wonderful process to winter! This new season also makes me want to make classic comfort food. I want root vegetables, hearty greens, dense breads, all of which are consumed warm.

I also want one pot dishes. One of my favourites is chili. My Mom decided to make chili on Sunday so I immediately knew how I wanted to modify it. Just before she added the ground beef. I scooped up some chili to make this Cheddar Chili Cornbread Pasta Bake from How Sweet It Is. It first caught my eye on edible perspective and I knew I would make it one day. That day was Sunday. It is a really simple recipe that was perfect for my first comfort food dish of the season.

1. Grease a casserole dish.
2. Add pasta.
3. Add chili.
4. Add cheddar.
5. Top with corn bread batter.
6. Bake according to cornbread directions. Some time will have to be added to the baking time.


I would definitely make this dish again. But next time I would make some changes.

1. Less pasta, a lot less pasta. I found after baking it was too pasta heavy when really I wanted more chili.
2. More chili, with more liquid. Adding to the note above, more liquid in the chili would have made a more saucy consistency.
3. Add only 1/2 of corn bread batter. I added a bit more and it was just too much.
4. Add less jalapeno to the cornbread, if at all. I found that it was just too spicy, and was too much with the spice I added to the chili. I only added 2 jalapenos even though it called for 3!

Other than those changes, it was a great dish which is perfect for this time of year. You can expect more recipes of this type in the coming weeks.

To all you Ontarians out there, I hope you voted today!

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