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Recipe : Entry # 1647
Carol Kelley
Recipe Title
Chili Cornbread Bake
Recipe Theme
Main Dishes
Central Alabama EC
1 pound ground beef
1 cup onions, chopped
½ cup green bell pepper, chopped
1 garlic clove, minced
1 15.5-ounce can Light Red Kidney Beans, drained and rinsed
1 8-ounce can tomato sauce
1 packet taco seasoning mix
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
3 teaspoons baking powder
½ teaspoon salt
1 8.5-ounce can cream style sweet corn
½ cup milk
1 egg
1 cup shredded cheddar cheese
Heat oven to 350 degrees. Grease a 2-quart casserole dish. In a large skillet over medium-high heat, cook ground beef, onions, pepper and garlic until meat is browned, drain. Stir in beans, tomato sauce and taco seasoning, mix. Reduce heat, simmer 10 minutes. Lightly spoon flour into measuring cup, level off. In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well. In a small bowl, combine corn, milk and egg; beat well. Add to dry ingredients; stir until just moistened. Spoon half of corn bread mixture into greased casserole dish; sprinkle with half the cheese. Spoon chili over cheese; sprinkle with remaining half of the cheese. Spoon remaining corn bread mixture evenly over cheese, spreading gently to cover. Bake at 350 degrees for 30-40 minutes or until top is golden brown. Cool 5 minutes before serving. Serves 8.