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By Barbara Wayland
Cornbread
Cooking spray
2 1/2 cups self-rising cornmeal
1 1/2 cups self-rising flour
2 tablespoons sugar
2 eggs
1 1/2 cups buttermilk
1/2 cup water
3 cups grated sharp Cheddar cheese
4 tablespoons melted butter
Preheat oven to 400 degrees F. Spray 13 by 9 inch baking pan with cooking spray. Combine cornmeal, flour and sugar; make a well in center of mixture. Combine eggs, buttermilk and water; spoon into well and stir until smooth. Spread 1/2 of cornbread mixture into baking pan. Top with cheese; spoon 2 1/2 cups chili over cheese, leaving a border of cornbread 1 inch on all sides. Top with remaining cornbread; spread, leaving a border of chili showing 1/2 inch on all sides. Bake for 20 minutes; remove from oven. Brush with melted butter and bake for 10 minutes or until knife inserted in center comes out clean. Serve with salsa and sour cream on the side. Serves 10.
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