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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chili Cornbread Recipe

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This recipe for Chili Cornbread, by , is from Margaret's Cookbook, 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!

Contributor:  
Contributor:  
Margaret Black

Category:
Category:

Ingredients:  
Ingredients:  
1 cup plus 3 tablespoons cornmeal, divided
1 teaspoon salt
1/2 teaspoon baking soda
4 large eggs
1 can (14-3/4 ounces) cream-style corn
1 cup whole milk
2 tablespoons canola oil
1 pound ground beef, cooked and drained
2 cups shredded cheddar cheese
1 can (4 ounces) chopped green chilies
1 medium onion, chopped

Directions:
Directions:
Sprinkle a greased 13x9-in. baking pan with 1 tablespoon of cornmeal; set aside. In a bowl, combine the salt, baking soda and remaining cornmeal.

In another bowl, beat eggs; add corn, milk and oil. Stir into dry ingredients just until moistened. Pour half of the batter into prepared pan. Layer with beef, cheese, chilies and onion. Top with remaining batter.

Bake at 350 for 45-50 minutes or until golden brown. Let stand for 5 minutes before cutting.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep: 15 min. Bake: 45 min.

 

 

 

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