Mix & Bake Chili Cornbread |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is an all-in-one dish from Fleischmann's Yeast. The bread bakes along with your chili. The original doesn't call for peppers but I added red and green peppers because, to me, it just isn't chili without them. I didn't use chili powder, just two tablespoon's Club House Tex Mex Seasoning in place of the package of chili seasoning mix. Also, I used no salt added tomato sauce. Tried the recipe for the first time and really liked so wanted to post it before I lost it. Note that this fills the pan right to the brim but I didn't have a problem with it spilling in the oven. Ingredients:
1 cup all-purpose flour |
1/4 cup yellow cornmeal |
2 (2 1/4 teaspoon) envelopes quick-rising yeast |
2 tablespoons sugar |
1/2 teaspoon salt |
2/3 cup very warm milk (120 f to 130 f) |
3 tablespoons corn oil |
1 egg |
1/2 cup whole kernel corn, frozen or canned, drained |
1 lb ground beef |
1/2 cup diced onion |
1/2 cup chopped red pepper |
1/2 cup chopped green pepper |
1 teaspoon chili powder (optional) |
1 (32 -39 g) package chili seasoning mix |
1 (500 g) can dark red kidney beans, drained |
1 (250 ml) can tomato sauce |
1 cup shredded mexican blend cheese |
Directions:
1. Brown ground beef and drain.
2. Spray an 8x8-inch baking pan with cooking spray. Mix cornbread batter ingredients in pan.
3. Add remaining chili ingredients to browned hamburger in large skillet. Cook and stir over medium-high heat about 10 minutes, until mixture simmers. (I actually turned it down and let it simmer, only stirring it a couple of times while I mixed the batter up.).
4. Top batter evenly with chili filling. Sprinkle with shredded cheese.
5. Bake by placing in COLD oven; set the temperature to 350°F Bake for 30 minutes, or until done.
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