Saturday, October 12, 2013

1-Dish Chili Cornbread Bake

1-Dish Chili Cornbread Bake

BAKE TIME: 30 MINUTES    SERVES 6   Serves 8-12
HOME
20 minute

  • Cornbread Batter

  • Mazola PureTM Cooking Spray
  • 1 cup all-purpose flour
  • 1/4 cup yellow corn meal
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2/3 cup milk (very warm 120-130°F)
  • 3 tablespoons corn oil
  • 1 egg
  • 1/2 cup whole kernel corn, frozen or canned (drained)
  • Chili Mixture

  • 1 pound ground beef, cooked and drained
  • 1/2 cup onion, fresh or frozen, diced
  • 1 teaspoon chili powder (optional)
  • 1 package chili seasoning mix
  • 1 can (15 oz) dark red kidney beans, undrained
  • 1 can (8 oz) tomato sauce
  • Topping

  • 1 cup (4 oz) shredded Mexican style cheese
MIX cornbread batter ingredients together in a pre-sprayed 8x8-inch baking dish. Add remaining chili mixture ingredients to browned hamburger in a large skillet. Cook and stir over medium-high heat about 10 minutes, until mixture simmers.
TOP batter evenly with chili mixture. Sprinkle with shredded cheese.
BAKE by placing in a COLD oven; set temperature to 350°F. Bake for 30 minutes, or until done.
Recipe Note: If desired, batter may be mixed in a separate bowl. Proceed as directed above.

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