When I was a kid, my Mom told me I super hated chili. For someone with a gift of long memory, I couldn’t remember why. She told me it was my Uncle Bob’s fault. He forgot that the chili he made was for the adults only because it was super spicy. I was just four-years-old back then and I wouldn’t have been able to tolerate it. But Uncle Bob had absentmindedly put chili on my plate instead of stew, and I ate it. It wasn’t pleasant, and ever since I didn’t want anything resembling chili.
But as I grew up, I learned to appreciate the taste of chili. True, some versions burn my tongue as if it’s on fire; but I really like the flavors going on in chili. Savory, sweet, spicy, and a whole of other variations play inside my tongue.
This chili cornbread bake recipe from Valerie’s Kitchen made me love chili more. It’s a combination of my favorite cornbread, chili, and of course the star of the show for me-cheese! The cheese tastes so good with the slight sweetness of cornbread and the savory flavor of chili.
Oh you will never go wrong with this casserole recipe. It’s a classic that everyone will love regardless of age. Just make sure you adjust the spiciness for the kids at home.
Photo and recipe courtesy of Valerie’s Kitchen.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Top it with a little light sour cream and serve it with tortilla chips for scooping up the chili.
