Chili Pie

This is the perfect way to “wind down” the last of the chili, or make a meal of the last little bit.  Place about 3 cups of chili in 9 X 9 baking dish or 8” iron skillet.  Make ½ recipe of Corn Bread, pg.      .  Pour corn bread batter over and bake @ 400 for 25 minutes.  Sprinkle grated cheddar on top and bake another 5 minutes to melt the cheese.

Whether the chili is canned or your favorite secret recipe, Chili Pie will be a crowd pleaser.

                                Corn Bread

1 C Corn meal                                                    1/3 C Sugar
1 C Flour                                                            1 tsp. Baking Soda
1/3 C Corn Oil                                                   1 tsp. Cream of tartar
1 Egg                                                                  Dash of Salt
                                                                           ¾ C Clabbered Milk *

Combine egg, oil, and sugar, beat well.  Add dry ingredients at one time, without blending individually.  Stir in clabbered milk and pour into greased 9”X 9” baking dish or 8” seasoned iron skillet.
Bake @ 400 for 25-35 minutes until golden brown and passes the tooth pick test.