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Chili Cornbread Bake

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • CHILI
  • 1 lb. ground beef
  • 1 cup chopped onions
  • 1/2 cup chopped green pepper
  • 1/2 tsp. minced garlic
  • 1 can kidney beans, drained
  • 1 (8 oz) can tomato sauce
  • 1 pkg. taco seasoning
  • 1 cup shredded cheddar cheese
  • CORNBREAD
  • 1 cup flour
  • 1 cup yellow cornmeal
  • 2/3 cup sugar
  • 3 tsp. baking powder
  • 1 can cream corn
  • 1/2 cup milk
  • 1 egg
  • 1 cup shredded cheddar cheese

Details

Preparation

Step 1

Heat oven to 350. Grease 2 quart casserole. In large skillet over medium-high heat, cook ground been, onions, bell pepper & garlic until meat is browned; drain. Stir in beans tomato sauce & taco seasoning mix. Reduce heat & simmer 10 minutes.

In medium bowl, combine flour, cornmeal, sugar, baking powder & salt; mix well. In small bowl, combine corn, milk & egg; beat well. Add to dry ingredients; stir just until moistened. Spoon half of corn bread mix into greased casserole; sprinkle with half the cheese. Spoon chili over the cheese; sprinkle with remaining cheese. Spoon remaining cornbread mix evenly over cheese spreading gently to cover.

Bake at 350 for 30 to 40 minutes or until top is golden brown. Cool 5 minutes before serving. (8 servings)

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