1-Dish Chili Cornbread

Two fall favorites combined into one dish.


Details

Difficulty

Beginner

Yield

6 servings

Prep Time

20 minutes

Cook Time

10 to 15 minutes

Bake Time

30 minutes

Ingredients


  • 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 egg
  • 1/2 cup whole kernel corn, frozen OR canned, drained
  • Chili Filling
  • 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
  • Topping
  • 1 cup (4 ounces) shredded Mexican style cheese

Directions


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.