Preheat oven to 350 and grab about 12 mason jars (you can use whatever size you want but these are the 1 cup measures).

Make a batch of my chili (you can even make this a few days ahead of time or even a month earlier and freeeze it!!); ladle it into mason jars.

Make a batch of my cornbread and pour about 1/3 cup on top of each chili -filled jar.

Place the filled jars on a baking sheet and bake for about 30 minutes (you’ll notice when the cornbread starts to get brown on the top and it is firm to the touch).

You can bake any leftover cornbread batter in muffin tins and freeze them for another time (they’re awesome with a salad!!)

Serve warm!!