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Chili Cornbread Recipe

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This recipe for Chili Cornbread is from The Turkey Creek High School Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups self-rising corn meal
1/2 cup plain flour
1 1/2 cups milk
3 eggs
1 can chopped chilies
1 quart left-over chili or 15 oz. can chili
1 cup grated cheddar cheese
Sour cream
Directions:
Directions:
Preheat large iron skillet with 2 tbsp oil in a 450º oven for about 10 minutes. Mix together the cornmeal, plain flour, milk, eggs and chopped chilies. Remove skillet from oven and pour cornbread mixture into the heated skillet. Spoon chili over the top of the cornbread mixture. Bake at 450º for 22-25 minutes. Remove from oven and top with grated cheese. Cut and serve with a heaping spoonful of sour cream on top.

 

 

 

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