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Tamale Casserole
Delicious meal of cornbread and chili, all in one dish
Prep Time 10 minutes
Cook Time 40 minutes
Yield 9 people
Calories 292 kcal
Ingredients
- 400 g DIY cornbread mix (2 cups)
- 2 half-litres home-canned chili (2 pints)
- 125 g low-fat cheddar grated (1 cup / 4 oz by weight)
- 1 jar home-canned peppers (Amount to taste. Spicy, such as jalapeno. Optional)
- 350 ml water (1 ½ cups / 12 fluid oz)
Instructions
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Wash hands.
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Start oven heating to 175 C (350 F).
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Spray 23 cm (9 inch) square pan. Set aside.
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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.
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Spread half of the mixture on bottom of pan to cover bottom.
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Bake 10 minutes in heated oven.
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Remove from oven.
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Top with the 2 jars of home-canned chili, then the grated cheese.
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Sprinkle on the peppers if using.
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Top the whole with dollops of the remaining cornbread mixture.
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Return to oven.
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Bake for about 30 minutes or until top is set and golden brown.