"Hunger is the best sauce in the world."--Cervantes

Chili Cornbread Recipe

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This recipe for Chili Cornbread, by , is from Joan Stewart's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Stewart
Added: Sunday, July 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup SR corn meal
1 egg. well beaten
3/4 cup milk

Directions:
Directions:
Mix ingredients well.

Put a small amount of oil into the skillet. Add corn meal mixture and bake at 450 for 25 minutes.

Slice cornbread onto bake-proof plates and cover with chili.

Top with chopped lettuce, onion, tomatoes and grated cheddar cheese.

Place in oven til cheese melts.

 

 

 

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