- 4 cups leftover Kickin' Chili, or your favorite chili
- 2 cups warmed chicken broth
- 2 cups milk
- 1 1/2 cups yellow cornmeal
- 4 tablespoons butter, divided
- 1 cup cooked corn kernels, drained
- 1 cup grated Cheddar
- 4 tablespoons grated Parmesan
Heat the leftover chili in a saucepan until warm. Cover, remove from the heat, and keep warm.
In a large saucepan whisk together the chicken broth, milk, salt, and cornmeal and bring to a boil over medium-high heat, whisking frequently. Reduce heat to medium-low and simmer, whisking occasionally, until thick and smooth, 6 to 8 minutes. Remove from the heat and stir in 3 tablespoons of the butter.
Preheat the oven to 375 degrees F. Butter a shallow 2 quart casserole with the remaining tablespoon of butter. Spoon 1/3 of the cornmeal mixture evenly over the bottom of the casserole, then top with the warm chili. Sprinkle the corn over the top of the chili, then spoon the remaining cornmeal mixture evenly over the top of the casserole. Sprinkle with the Cheddar, then top with the Parmesan. Bake until filling bubbles around edges and top is golden, 20 to 25 minutes. Serve hot.