Cookbook:Chili Cornbread Casserole

Chili Cornbread Casserole
CategoryCasserole recipes
TimePrep: ½ hour
Total: 45 minutes

Cookbook | Ingredients | Recipes | Texas cuisine

Ingredients edit

Chili edit

Cornbread edit

Procedure edit

Chili edit

  1. Fry bacon at medium-high heat in big skillet.
  2. Lower heat to medium and add the brown sugar, chili powder, coffee, cumin, jalapeños, oregano, and paprika.
  3. Cook 3 minutes, stirring constantly.
  4. Add onion and cook until soft, about 5 minutes, stirring frequently.
  5. Add beef pieces and hamburger meat, and cook until lightly done (maybe 8 or 10 minutes).
  6. While beef is cooking, start on cornbread.
  7. Add tomatoes to skillet and cook 1 minute, stirring deeply to keep anything from sticking to the bottom.
  8. Adjust seasoning as necessary, and remove from heat.

Cornbread edit

  1. Melt, then cool butter.
  2. Whisk butter, egg, and milk together.
  3. Combine cornmeal, flour, and salt, then add baking powder and baking soda.
  4. Stir liquid mixture into dry mixture.

Assembly edit

  1. Preheat oven to 425°F.
  2. Spray a 9x12-inch baking pan with cooking spray.
  3. Transfer the chili to the baking pan and smooth surface.
  4. Spoon cornbread mixture over chili mixture, and smooth with a large spoon.
  5. Bake about 20 minutes, or until cornbread pulls away from the sides of the pan.
  6. Serve in bowls, making sure every large spoonful has both textures.

Notes, tips, and variations edit

  • Beans in the chili would probably be too much starch.