The Best of Both Worlds

No, not like that silly.

I have quite possibly found the world's greatest chili idea. I know, chili, right? I mean, just two days ago I was complaining about the heat. But, as I often state, don't look twice at the thermometer in California because it will be completely different. We're back to the typical spring chill, as though this past week was just nature's April Fool's joke.

Anyway, back to one of my favorite meals - chili and corn bread. Have you ever thought of combining them into one dish? Well some smart person did. I wish I could say it was me. It wasn't. But once I heard about it, it was very easy to create my own recipe. And you can easily make it your own too by using your favorite chili and your favorite cornbread.

There are a variety of similar dishes. Kathleen just recently posted a "tamale pie" which is a very similar concept. But this, this is a "cornpone pie."

Corn bread baked atop chili so that one scoop gives you that sweet corn flavor atop delicious chili. Sure you can call it a casserole, but have you ever had a casserole this fabulous? Even the name brings joy to the tongue. If it doesn't yet, then a few verses from Stubby Kaye will have you hummin' as you combine the ingredients and bake it.



Try it. I swear by the time you have it in the oven, you'll be kicking your heels in the air. Of course, that's only half the excitement you'll be feeling once you take a few bites. You may never have chili the regular ole way again.

Corn Pone Pie
Ingredients for your favorite chili (if you don't have one, this one from Cooking Light works well.)
Ingredients for your favorite cornbread (if you don't have one, you can use the ingredients from these corn muffins.)

1. Preheat oven to 400. Cook the chili according to whatever chili recipe you're using.
2. Spread the chili into a 2 qt. baking dish.
3. Combine the ingredients for the cornbread batter and spread overtop of the chili.
4. Bake 20 minutes.