(NC)—Like a Slice of Spongy, Moist Cornbread Dunked into a Bowl of Perfectly-Spiced Piping Hot Chili. Short on prep time, short on clean-up time, but long on flavor.Serves: 6 Prep Time: 20 min. Bake Time: 30 min.
Mazola Simplicity canola or olive oil cooking spray
1 cup all-purpose flour
1/4 cup yellow cornmeal
2 envelopes Fleischmann's Quick-Rise yeast
2 tablespoons sugar
1/2 teaspoon salt
2/3 cup very warm milk (120° to 130°F/50º- 55ºC)
3 tablespoons Mazola corn oil
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 Chili seasoning mix
1 can (500g) dark red kidney beans, drained
1 can (250mL) tomato sauceTopping
1 cup (120g) shredded Mexican style cheese
MIX corn bread batter ingredients together in a pre-sprayed 8 X 8-inch/20x20cm 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/180ºC. Bake for 30 minutes or until done.
RECIPE NOTE: If desired, batter may be mixed in a separate bowl. Proceed as directed above.