I make chili cornbread casserole similar to the recipe you posted, but with a couple of changes. I put a flour tortilla on the bottom of my round casserole (or round cake pan) so that it is much easier (and cleaner) to scoop out the casserole onto a plate, and easier for cleaning the pan later. I also layer the cheese between the chili and the cornbread, as the cornbread bakes better that way and doesn’t “mix” with the chili. Those are just my little tips; not everyone will want to do it that way
I think your way of fixing the cornbread pie sounds good to me.
One night I worked with layers of white tortillas and made layers, taco meat, corn & onions, beans, start over with layers of tortillas and it came out very good, even frozen.
And I have made it following the Bisquick “Impossible Pie” recipe with cornbread and that also freezes well.
and with left over chili beans and left over cornbread crumbled on the top and LOL, I liked them all.
It interests me, to learn how the recipes get changed, as I am never able to follow them as written, even my own.
Any hints or recipes, you have we are interested in, never know, when it is the one someone wants.
Welcome to the thread.