Delicious meal of cornbread and chili, all in one dish
Start oven heating to 175 C (350 F).
Spray 23 cm (9 inch) square pan. Set aside.
Put cornbread mix in bowl, make well in middle. Add 350 ml (1 ½ cups / 12 oz) of water, and 2 tbsp oil. Stir just to blend thoroughly.
Spread half of the mixture on bottom of pan to cover bottom.
Bake 10 minutes in heated oven.
Remove from oven.
Top with the 2 jars of home-canned chili, then the grated cheese.
Sprinkle on the peppers if using.
Top the whole with dollops of the remaining cornbread mixture.
Return to oven.
Bake for about 30 minutes or until top is set and golden brown.
Tamale Casserole. www.healthycanning.com