Use Extra Chili in a Meat Pie

When preparing chili, I make extra so we can have this main-dish pie the next day. To make it, warm about 4 cups of chili and pour into a deep-dish pie pan. (If you have a little less than 4 cups, add some drained whole kernel corn.) Prepare a small box of corn bread mix according to package directions and drop batter over chili. Bake at 375° for 30 minutes or until the corn bread is done. Sprinkle with shredded cheddar cheese. —Barbara K., Faucett, Missouri