crust:
1/4 cup melted butter
2 cups cornmeal
1/4 cup sugar
1 Tbs. baking powder
2 eggs
2 cups milk
filling:
2 cups chili (find chili here)
topping
8 oz. shredded cheese
Thaw frozen chili. Melt butter in deep cast iron skillet**. Swirl it around to coat sides. Mix together dry ingredients, then stir in wet ones. Add melted butter. Continue heating skillet until it is fairly hot. Put crust ingredients in skillet and use a spoon to form it up sides as far as you can. Fill with chili and bake at 400° for 20 minutes. Top with cheese as soon as it comes out of oven. (**Note - Cast iron makes this casserole have a marvelous crispy crust. I get the skillet really hot before putting in the cornmeal batter for the crust. If you don't have one, use a 2 qt. casserole dish - only be careful not to get it too hot.)
Tamale Pie
