I use my chili recipe to make this recipe I'll share soon. You can assemble this, cook it and freeze it or eat it immediately.
• cooked chili
• about 3 cans of corn (may need more or less)
• about 4 boxes of corn muffin mix
• milk (amount required by muffin recipe)
• eggs (amount required by muffin recipe)
Mix the corn muffin mix. Pour enough chili to cover about ½ inch into a dish. (I use these pie dishes for several recipes like this because they're easy to clean.) Then pour enough corn to cover the chili. Finally, pour about ½ inch of corn muffin mix on top; do not over fill. Bake following corn muffin instructions. Reduce bake time by about 10 minutes if you plan to freeze it to eat it later. Partially cooking it makes for better freezing and will ensure the cornbread doesn't burn when reheating. Cover the food with plastic wrap and aluminum foil and freeze. Be sure to label what it is and the date before freezing it. Whenever you fully cook it, I enjoy rubbing butter over the top of the cornbread as soon as I pull it out of the oven.
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