Thursday, August 7, 2008

Chili Cornbread

Fleischmann's 1-Dish Bake & Rise Batter:
Mazola Pure™ Cooking Spray
1 cup all-purpose flour
1/4 cup yellow cornmeal
2 envelopes Fleischmann's® RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon salt
2/3 cup very warm milk (120º to 130º F)
3 tablespoons corn oil
1 egg
1/2 cup whole kernel corn, frozen OR canned, drained

Chili Filling:
1 pound ground beef, cooked and drained
1/2 cup diced onion, fresh or frozen
1 teaspoon chili powder (optional)
1 package French's® Chili-O Seasoning Mix
1 can (15 ounces) dark red kidney beans, drained
1 can (8 ounces) tomato sauce

1 cup (4 ounces) shredded Mexican style cheese

Mix corn bread batter ingredients together in a pre-sprayed 8 X 8-inch baking dish. Add remaining chili mixture ingredients to browned hamburger in a large skillet. Cook and stir over medium-high heat about 10 minutes, until mixture simmers.

Top batter evenly with chili filling. Sprinkle with shredded cheese.

Bake by placing in a COLD oven; set temperature to 350º F. Bake for 30 minutes or until done.


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