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Chili Cornbread bake

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Ingredients

  • CHILI
  • 1 lb. ground beef1cup chopped onions
  • 1/2 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 1 (15 1/2- or 15-oz.) can light red kidney beans, drained, rinsed
  • 1 (8-oz.) can tomato sauce
  • 1 (1 1/4-oz.) pkg. taco seasoning mix
  • CORNBREAD
  • 1 cup all-purpose flour1cup yellow cornmeal
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 (8 1/2-oz.) can cream-style corn, undrained
  • 1/2 cup milk
  • 1 egg
  • 4 oz. (1 cup) shredded Cheddar cheese

Details

Servings 8

Preparation

Step 1

1 Heat oven to 350°F. Grease 2-quart casserole. In large skillet, cook ground beef, onions, bell pepper and garlic over medium-high heat until beef is thoroughly cooked. Drain. Stir in kidney beans, tomato sauce and taco seasoning mix. Reduce heat; simmer 10 minutes.

2 Meanwhile, in medium bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well. In small bowl, combine corn, milk and egg; beat well. Add to dry ingredients; stir just until moistened.

3 Spoon 1/2 the cornbread mixture into greased casserole; sprinkle with 1/2 the cheese. Spoon chili over cheese; sprinkle with remaining cheese. Spoon remaining cornbread mixture evenly over cheese, spreading gently to cover.

4 Bake at 350°F. for 30 to 40 minutes or until top is golden brown. Let stand 5 minutes before serving.

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