Chili Cornbread Bake

Name: Chili Cornbread Bake
Ingredients: CHILI; 1 lb ground beef; 1 cup onion (chopped); 1/2 cup green pepper (chopped, I often add more); 1 garlic clove (minced); 1 (16 ounce) can red kidney beans (rinsed and drained); 1 (8 ounce) can tomato sauce; 1 (35 g) package taco seasoning mix (package size likely varies from brand to brand); CORN BREAD; 1 cup flour; 1 cup yellow cornmeal; 2 tablespoons sugar; 3 teaspoons baking powder; 1/2 teaspoon salt; 1 (8 ounce) can creamed corn; 1/2 cup milk; 1 egg; 1 cup shredded cheddar cheese

18 ingredients

9 steps

Ingredients

CHILI
1 lb ground beef
1 cup onion (chopped)
1/2 cup green pepper (chopped, I often add more)
1 garlic clove (minced)
1 (16 ounce) can red kidney beans (rinsed and drained)
1 (8 ounce) can tomato sauce
1 (35 g) package taco seasoning mix (package size likely varies from brand to brand)
CORN BREAD
1 cup flour
1 cup yellow cornmeal
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 (8 ounce) can creamed corn
1/2 cup milk
1 egg
1 cup shredded cheddar cheese

Directions

1

Preheat oven to 350 - grease a 2 quart casserole.
2

In large pan over medium heat cook ground beef, onions, pepper and garlic until meat is browned - drain.
3

Stir in beans, tomato sauce and taco seasoning; reduce heat and simmer 10 minutes.
4

In medium bowl: combine flour, cornmeal, sugar, baking powder and salt; mix well.
5

In small bowl: combine corn, milk and egg - beat well and add to dry ingredients.
6

Spoon half of the cornbread mixture into greased casserole; sprinkle with half the cheese.
7

Spoon chili over cheese; sprinkle with remaining half of the cheese.
8

Spoon remaining corn bread mixture evenly over the cheese spreading gently to cover.
9

Bake at 350 for 30 to 40 minutes or until top is golden brown.