Chili Cornbread Bake

Chili Cornbread Bake
Chili Cornbread Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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