Cookbook:Chili Cornbread Casserole

Cookbook | Ingredients | Recipes | American cuisine

Chili Cornbread Casserole
Category Casserole recipes
Servings 6
Time prep ½ hour
total 45 minutes
Difficulty Easy

The ChiliEdit

IngredientsEdit

ProcedureEdit

  1. Preheat oven to 425°F.
  2. Dice onion and cut beef into small pieces.
  3. Fry bacon at medium-high heat in big skillet.
  4. Lower heat to medium and put in brown sugar, chili powder, coffee, cumin, jalapeños, oregano, and paprika.
  5. Cook 3 minutes, stirring constantly.
  6. Add onion and cook until soft, about 5 minutes, stirring frequently.
  7. Add beef pieces and hamburger and cook until lightly done, maybe 8 or 10 minutes.
  8. While beef is cooking, start on cornbread.
  9. Add tomatoes to skillet and cook 1 minute, stirring deeply to keep anything from sticking to the bottom.

The cornbreadEdit

IngredientsEdit

ProcedureEdit

  1. Melt, then cool butter.
  2. Whisk butter, egg, and milk together.
  3. Combine corn meal, flour, and salt, then add baking powder and baking soda.
  4. Stir in liquid mixture (butter, egg, and milk).
  5. Set aside and go back to chili recipe above.

The CasseroleEdit

IngredientsEdit

  • Chili mix
  • Cornbread mix

ProcedureEdit

  1. Spray a 9x12 inch baking pan with cooking spray.
  2. Put entire chili recipe in baking pan and smooth surface.
  3. Spoon cornbread mixture over chili mixture and smooth with a large spoon.
  4. Bake about 20 minutes, or until cornbread pulls away from the sides of the pan.
  5. Serve in bowls, making sure every large spoonful has both textures.

Tips, Notes, and VariationsEdit

  • Beans in the chili would probably be too much starch.
  • Finish seasoning the chili before assembling with cornbread.
Last modified on 25 July 2007, at 15:26