Chili Cornbread Bake

By á-47499

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

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)