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1-Dish Chili Cornbread
Two fall favorites combined into one dish.
10 to 15 minutes
1 cup all-purpose flour
1/4 cup yellow cornmeal
2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon salt
2/3 cup very warm milk (120° to 130°F)
3 tablespoons Mazola® Corn Oil
1/2 cup whole kernel corn, frozen OR canned, drained
1 pound ground beef, cooked and drained
1/2 cup diced onion, fresh or frozen
1 teaspoon chili powder (optional)
1 package original chili seasoning
1 can (15 ounces) dark red kidney beans, drained
1 can (8 ounces) tomato sauce
1 cup (4 ounces) shredded Mexican style cheese
Mix corn bread batter ingredients together in a pre-sprayed 8 X 8-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 filling. Sprinkle with shredded cheese.
Bake by placing in a COLD oven; set temperature to 350º F. Bake for 30 minutes or until done.