About 15 years ago I baked cute little cakes in widemouth canning jars for Christmas presents. About a month ago I began to have the urge to bake things in canning jars again. The first experiment: chili and cornbread.
All I did was heat up some of my homemade Crock-pot Chili in a saucepan and spoon it into some pint-sized wide mouthed canning jars. But you can use any chili you like…
Then top the chili with a bit of shredded cheese.
Mix up a batch of cornbread. My favorite is Jiffy corn muffin mix! I have never found a recipe for scratch corn bread that I like as much as Jiffy…
Top each jar of chili with some corn bread batter.
Place jars on a baking sheet and bake at 375 until corn bread is golden brown. About 12-15 minutes.
WARNING! These jars will be VERY HOT! Let them cool a bit before serving.
My other favorite part of chili & cornbread is that the jars fit perfectly on my can lid coasters!
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