Cheddar Chili Cornbread Pasta Bake

• 1- 1/2 cup Uncooked Whole Wheat Elbow Noodles
• 1 whole Batch Of Your Favorite Cornbread
• 3/4 cups Freshly Grated Cheddar Cheese
• 3 cups Leftover Chili (or More If You Desire)

1. Preheat oven to 425 degrees F.
2. Boil water and prepare pasta according to directions, shaving 1-2 minutes off the cooking time since the noodles are going into the oven.
3. While the pasta is boiling, mix up a batch of your favorite cornbread and grate cheese.
4. Drain pasta.
5. Spray an 8x8 baking dish with non-stick spray.
6. Add pasta to the bottom of the dish, then layer on the cheese and chili.
7. Top with your cornbread batter, spreading gently with a spoon.
8. Dont worry if it doesnt reach the edges.
9. Bake for 30-35 minutes, or until cornbread is golden on top and cooked underneath.
10. I used a spoon to lift up the cornbread to make sure it was cooked.
11. Serve immediately.
12. Leftovers are delicious for 3-4 days.
13. Note: depending on what cornbread mixture you use, your cooking time may differ.
14. Just make sure to check it after 30 minutes or so.
15. The cooking time will increase for the bread since it has wet layers underneath.

whole wheat elbow noodles, batch, freshly grated, leftover chili

Taken from tastykitchen.com/recipes/main-courses/cheddar-chili-cornbread-pasta-bake/ (may not work)