Breeze-Courier | Taylorville, IL
weather sponsored by
Hickory Estates of Taylorville

Advanced Search
search sponsored by



home : news : odds and ends free August 22, 2017

3/25/2017 10:53:00 AM
Just Right For Unexpected Guests
Kitchen Scoop by Alicia Ross

How do you stretch one cup of leftover chili to serve four people? This cooking dilemma was facing me when last-minute overnight guests showed up due to a family emergency. Going to a restaurant was out of the question and ordering pizza just seemed so unfriendly. What I wanted to give them was a home-cooked meal that would comfort them and make them feel loved. 

Then I remembered an old chili cornbread casserole. While I knew I didn't have enough chili to layer on the bottom of the casserole and cover with cornbread batter, I knew I could pump up the cornbread and stir in the chili for a delicious Chili Cornbread Pie. Topped with shredded lettuce and fresh tomatoes, this was just the light and warm dinner we all needed. 

So the next time you have that last cup of leftover chili, don't relegate it to a light lunch at the office. Make Chili Cornbread Pie and feed the whole family. 


1/2 cup yellow cornmeal

2 teaspoons baking powder

1/4 teaspoon salt

1 large egg, lightly beaten

1/2 cup sour cream

1/2 cup 2 percent milk

1/2 cup shredded sharp cheddar cheese, divided use

1 cup leftover chili of any kind (see Cook's Note)

1 tablespoon butter

1 cup shredded lettuce

1/2 cup sliced grape tomatoes

Dressing or taco sauce of choice, optional

Preheat the oven to 350 degrees.

In a medium bowl, combine the cornmeal, baking powder, salt, egg, sour cream, milk and 1/4 cup cheese. Stir well. Fold in the chili.

Melt the butter and coat the inside of a 9-inch cast-iron skillet (or 9-inch glass pie plate). Pour the chili batter into the skillet. Sprinkle the remaining cheese over the pie and bake for 35 to 40 minutes. 

Cool for 5 minutes before slicing. Serve with lettuce, tomatoes and taco sauce of your choice.  

Cook's Note: Any type of chili may be used. Be sure that it is not soupy, though. If it is, you will want to drain off any extra juice or the cornbread will not set. Canned chili may also be used if you don't have homemade leftovers. 

Approximate values per serving: 302 calories, 19 g fat (10 g saturated), 91 mg cholesterol, 13 g protein, 25 g carbohydrates, 4 g dietary fiber, 482 mg sodium.

Start to finish: 45 minutes.

Yield: 4 servings.



Nonstick cooking spray

30 vanilla cream-filled cookies

1/4 cup butter, melted

3 packages (8 oz. each) cream cheese, softened

3/4 cup sugar

3/4 cup sour cream

1/3 cup key lime juice

1 tablespoon key lime zest

1/4 cup flour

3 eggs

green gel food coloring (optional)

1 can (21 oz.) blueberry pie

filling, divided

1 container (8 ounces) whipped

topping, thawed

key lime slices


Place baking sheet on bottom rack of oven. Fill halfway with water. Heat oven to 325 F. Line 9-by-13-inch pan with foil and spray with nonstick spray.

Using food processor, pulse cookies until crumbly. Stir together crumbs and butter. Press evenly into bottom of prepared pan.

Beat cream cheese until creamy. Add sugar and sour cream, and beat again until smooth. Add key lime juice, zest and flour, and beat until mixed thoroughly. Add eggs, one at a time, and beat gently after each. Add green food coloring to cheesecake mixture, if desired.

Spread cheesecake batter evenly over crust in pan. Add 1 cup of blueberry pie filling over top of cheesecake. Use butter knife to gently swirl pie filling into cheesecake. Do not let knife go through to crust.

Place pan on oven rack above tray of water. Bake 45-48 minutes. Remove immediately and place on wire rack for 1 hour then place in refrigerator until completely chilled.

Cut into 24 squares and serve with whipped topping, remaining pie filling and key lime wedges.

Prep time: 25 minutes. Cook time: 45 minutes.

Servings: 24. 


A Sweet Spring Treat

When the scent of fresh blooms begins to fill the air, it's a sure sign that spring has sprung. It's the perfect time of year to gather loved ones for a leisurely meal, then linger over dessert as you enjoy this season of refreshment.

No dessert menu is complete without an array of treats, and these creamy, homemade Blueberry Key Lime Cheesecake Bars are the perfect way to put a sweet finishing touch on your celebrations. 

The secret ingredient in each of these desserts is what makes this so easy to prepare - canned pie filling. With popular flavors like apple, blueberry, cherry and strawberry, you have plenty of convenient, versatile ways to dress up desserts.

Anderson Jewelers

Article Comment Submission Form
Please feel free to submit your comments.

If you are looking for the SPEAK OUT submission form, you can find it by clicking here: Speak Out Form

Article comments are not posted immediately to the Web site. Each submission must be approved by the Web site editor, who may edit content for appropriateness. There may be a delay of 24-48 hours for any submission while the web site editor reviews and approves it.

NOTE: All information on this form is required. Your telephone number and email address will not be displayed or shared.
Submit an Article Comment
First Name:
Last Name:
Anti-SPAM Passcode Click here to see a new mix of characters.
This is an anti-SPAM device. It is not case sensitive.

Dr Paul The Dentist
Trinity Dodge Fixed

NewsWebPagesOpinionPeopleObituariesAg & BusinessSportsContact Us
Subscriptions | Username & Password Reminder | Change Password | Life

Breeze-Courier & Printing | 212 S Main St. Taylorville, IL 62568 | (217) 824-2233 |

© Copyright 2014 Breeze-Courier & Printing. All Rights Reserved.
Original content may not be reprinted or distributed without the written permission of Breeze-Courier & Printing.

Software © 1998-2017 1up! Software, All Rights Reserved