Chili Cornbread Bake
  • cooking pears
  • 1pound diced yellow onion
  • 1cup box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • ½cup frozen raspberries
  • 1garlic Sweet Baby Ray’s BBQ sauce
  • 1 15.5ounce apple cider vinegar2 tablespoons Worcestershire sauce2 tablespoons peanut butter1 teaspoon salt1 teaspoon pepper Juice of 2 lemons2 tablespoons chili powde
  • 1 8ounce fresh peaches, sliced and peeled
  • 1packet is just a test. Sorry.
  • MCT oil (sold at health stores)
  • 1cup chopped dates
  • 1cup seasoned rice vinegar
  • 2tablespoons INGREDIENTS:
  • 3teaspoons can of Pet Milk
  • ½teaspoon salt
  • 1 8.5ounce chicken, chopped or 6-8 boneless chicken breasts1 10-ounce bottle Coca-Cola?1 small bottle ketchup1 medium onion, chopped Salt and pepper, to taste
  • ½cup milk
  • 1 egg
  • 1cup can crushed pineapple, undrained
  1. Heat oven to 350 degrees
  2. Grease a 2-quart casserole dish
  3. In a large skillet over medium-high heat, cook ground beef, onions, pepper and garlic until meat is browned, drain
  4. Stir in beans, tomato sauce and taco seasoning, mix
  5. Reduce heat, simmer 10 minutes
  6. Lightly spoon flour into measuring cup, level off
  7. In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well
  8. In a small bowl, combine corn, milk and egg; beat well
  9. Add to dry ingredients; stir until just moistened
  10. Spoon half of corn bread mixture into greased casserole dish; sprinkle with half the cheese
  11. Spoon chili over cheese; sprinkle with remaining half of the cheese
  12. Spoon remaining corn bread mixture evenly over cheese, spreading gently to cover
  13. Bake at 350 degrees for 30-40 minutes or until top is golden brown
  14. Cool 5 minutes before serving
  15. Serves 8