Repurposed Chili Casserole a.k.a. Mexicali Bean Bake is a dish I’ve been making for well over 30 years.  I first found the recipe in an old vegetarian cook book.  It is now online at cooks.com.

I probably made it once or twice following the recipe.  Then I realized that you could just use leftover chili for the bean mix, while still using the cornmeal batter to complete the dish.  I also thawed some garden corn from the freezer.  Yes, the raccoons didn’t get it all this year!

Recipe:

4 cups leftover chili, drained (save the juice for something else)

2/3 c. cornmeal

3/4 tsp. salt

1/4 tsp. baking soda

1/2 c. milk (your choice)

1 egg, beaten

1 1/2 cups corn

4 T. olive oil

1 c. shredded cheese, cheddar or pepper jack or your choice

Mix cornmeal, salt and soda and set aside.  In a larger bowl beat milk, egg and oil.  Add dry ingredients along with corn and mix the thin batter well.  Pour about 2/3 of the cornmeal mixture into 10″ x 10″ greased casserole or 10″ cast iron skillet.  Sprinkle with cheese, cover with chili and spoon remaining cornmeal mixture around edge of pan.  Bake, uncovered at 350 degrees about 35-45 minutes until done.  Serve with hot sauce and your favorite veggies and salad.  P.S.  I forgot to put the cheese on top of the cornmeal mixture before the chili layer so I sprinkled it on top.  Buen Provecho!