1-Dish Chili Cornbread

Two fall favorites combined into one dish.

1-Dish Chili Cornbread

Yield

6 servings 6 servings

Difficulty

Easy Easy

Prep Time

0:20 0:20

Bake Time

30 minutes 30 minutes

Cook Time

10 to 15 minutes 10 to 15 minutes

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Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2/3 cup very warm milk (120° to 130°F)
  • 3 tablespoons corn oil
  • 1 egg
  • 1/2 cup whole kernel corn, frozen OR canned
  • 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

  1. 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.
  2. Top batter evenly with chili filling. Sprinkle with shredded cheese.
  3. Bake by placing in a COLD oven; set temperature to 350° F. Bake for 30 minutes or until done.

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