Instructions: In a large ovenproof pot (I use an enameled dutch oven with lid)-Brown the pork with the celery and onion. Add the rest of the chili ingredients and bake, covered at 350 for 25 minutes. At this time, the liquid with be very thin - thats fine - the cornbread will thicken it right up.

Meanwhile, mix up 10-oz box of cornbread. My favorite cornbread makes at least 16 oz and I use it all but it just takes a little longer to bake and is a little thicker on top. Pour over hot mixture and bake covered for approx. 30 min. You dont have to stir the bread mix into the hot liquid - it will spread itself out for you and will bake on top of the chili.

Top with grated Monterey Jack cheese - the original recipe calls for some tiny little amount like 4 tablespoons - I grate until it looks good and the top is covered with cheese. Put the lid back on for a few minutes to melt cheese.

I suppose you could serve this with a salad or something but we just put into bowls and devour. Another variation is I sometimes use ground sausage instead of the loin chops - I like the chops better but my husband prefers sausage. The taste is much different and the sausage will cook into the cornbread instead of below it but it tastes just fine that way too.

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