Elgin Local Schools
. . . . . . . Elgin
Cornbread-chili macaroni

Left-over Chili Casserole

 

Ingredients: Full recipe (feeds 4-6)

1 ½ c. uncooked elbow macaroni

2 ½ -3 cup chili

2 cup shredded cheddar cheese

 

Cornbread ingredients:

LARGE  BOWL 1, PLACE THE FOLLOWING:

1 c flour

¾ c cornmeal

3 T sugar

1 T baking powder

1 t salt

 

IN ANOTHER BOWL (BOWL 2), PLACE THE FOLLOWING

1 egg

6 T melted butter.  

? c milk

 

Directions:

  1. Put 1 ½ cup pasta into boiling water and let boil to cook 8 minutes stirring occasionally.

  2. Preheat oven to 425

  3. Lightly grease a 9x9 baking pan

 

While pasta is cooking, you will mix the cornbread

 

    4. Use a fork to mix all ingredients well in bowl 1.

    5.  Use another fork to whisk ingredients in bowl 2.

    6.  Gradually, mix the ingredients of bowl 2 into the ingredients of bowl 1 until the dry ingredients are just mixed together.  (Will be lumpy)

    7.  Drain the water from the pasta and place the pasta into the baking dish.

    8. Spread the cheese on top of the pasta.

    9. Spread the chili on top of the cheese.

    10. Spread the cornbread mix on top of the chili.  Use a spoon or spatula to spread the cornbread evenly over the chili.

    11.  Bake for 30 minutes or until the cornbread is brown and cooked throughout

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Elgin Local Schools
1239 Keener Road South
Marion, OH 43302

Phone: 740.382.1101
Fax: 740.382.1672
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