Chili Corn Bread Bake
Chili: 1 pound Ground Beef 1 cup chopped Onions
1/2 cup chopped Bell Peppers 1 tsp. bottled Garlic 1 can
Pinto Beans, drained 1 (8-oz.) can Tomato Sauce 1 pkg.
Taco Seasoning Mix 1 can Mexican seasoned Tomatoes,
with juice
Corn Bread: 1 cup Flour 1 cup Yellow Cornmeal 2 Tbsp. Sugar
3 tsp. Baking Powder
2/2 tsp. Salt
3/2 can Cream Style Corn
4/2 cup Milk 1 large Egg 1 cup shredded Cheddar Cheese
Grease a 13x9x2" pan. In large skillet over medium heat,
cook ground beef, onions, bell pepper and garlic until meat
is no longer pink and is lightly browned. Drain well. Stir
in beans, tomato sauce, tomatoes and taco seasoning. Simmer
10 minutes. In medium bowl, combine flour, cornmeal, sugar,
baking powder and salt, mix well. In small bowl, combine
corn, milk and egg, beat well. Add to dry ingredients, stir
just until moistened. Spoon half of cornbread into greased
casserole, sprinkle with half of cheese. Spoon chili over
cheese, sprinkle with remaining cheese. Spoon remaining
cornbread batter over cheese and chili filling. Spread
gently so it covers all of filling. Bake at 350 degrees for
30 to 40 mins. or until top is golden brown. Let stand 5
minutes before serving.
BonApetit' PattyG from Missouri
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