8
Submitted by Gerry
"A casserole recipe that has become a favorite at our house. It's an excellent make and take - makes for an empty pan and recipe requests.Recipe has made it's way into a number of our local fund raiser cookbooks thanks to the sharing of a local teacher extrordinaire who is also an awesome cook!"
photo by Dotty2 
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
8
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ingredients
-
CHILI
- 1 lb ground beef
- 1 cup onion (chopped)
- 1⁄2 cup green pepper (chopped, I often add more)
- 1 garlic clove (minced)
- 1 (16 ounce) can red kidney beans (rinsed and drained)
- 1 (8 ounce) can tomato sauce
- 1 (35 g) package taco seasoning mix (package size likely varies from brand to brand)
-
CORN BREAD
- 1 cup flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 (8 ounce) can creamed corn
- 1⁄2 cup milk
- 1 egg
- 1 cup shredded cheddar cheese
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directions
- Preheat oven to 350 - grease a 2 quart casserole.
- In large pan over medium heat cook ground beef, onions, pepper and garlic until meat is browned - drain.
- Stir in beans, tomato sauce and taco seasoning; reduce heat and 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 and add to dry ingredients.
- Spoon half of the cornbread mixture into greased casserole; sprinkle with half the cheese.
- Spoon chili over cheese; sprinkle with remaining half of the cheese.
- Spoon remaining corn bread mixture evenly over the cheese spreading gently to cover.
- Bake at 350 for 30 to 40 minutes or until top is golden brown.
Questions & Replies
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Reviews
-
I made this last night and, unforunately, did not care for it. The taste was fine, but the texture and technique were lacking. First, there is too much cornbread for this small amount of chili. The bread overwhelms the chili. Second, the cornbread batter has no shortening or oil in it, so it cooked up much heavier and denser than cornbread usually is. Third, the bottom cornread layer ended up very leaden in comparison to the top layer, which cooked normally. If I were to try this again, I would use my regular cornbread recipe, make a half-batch, and spread it over the top of the chili, skipping the bottom layer altogether.
Mikey-Mike
-
This was absolutely delicious! Amazing taste with not an extraordinary amount of effort. Both my picky 4 year old and 18 month old loved it, as well as my husband (and me!). And in the grand scheme of things it doesn't seem overly unhealthy, given that there's no butter or oil in the corn bread (which was just fine without it). Already looking forward to the leftovers in my lunch tomorrow!
skulegirl
-
This is a good one meal dish to have for dinner. i added a can of petite tomatoes and an extra can of beans. My family has always been fond of chili and this disappeared quickly. Prepared as a participant in the December 2009 Partying the Diabetic Way Event.
Seasoned Cook
-
Loved it!! We are a cornbread chili loving family, this combines the two. There is one small dish left. When both kids go back for thirds you know you have a keeper. I have already phoned my mom with the recipe, will make a great meal to take out to the field during harvest. Thanks Gerry for a great new supper idea.
KennKonn
-
This is delicious! We all love chili and cornbread so why not together! This is a keeper, Thanks Gerry!
RecipeNut
see 3 more reviews
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RECIPE SUBMITTED BY
Gerry
- 46 Followers
- 78 Recipes
- 10 Tweaks
<p>I live in Saskatchewan where hospitality and food go hand in hand. Community suppers, Beef Pit Barbecues, Church suppers, potlucks, tea and bake sales, booths at the curling and hockey rinks in winter, the ball games in summer. What is truly the spirit of Saskatchewan is that these events are for most part the efforts of community volunteers sharing their time as well as their best make and takes. Small communities along with the larger centres across the province are well known for their turkey suppers, cabbage rolls, perogies and overflowing dessert tables. Homemade of course! <br /> <br />I love preparing meals for my family and friends and in the sharing of good recipes be they mine or that of another. My posted recipes are recipes that are family favorites. My reviews here on Zaar allow that I have been most fortunate in the choosing of the recipes I have made. Without doubt we all love those over the top desserts and dishes to serve on special occasions and for those fives are a given. For me equally important are the recipes used in the daily meal preparation. Recipes enjoyed by my family be it a simple soup, salad or casserole are right up there with the 'over the tops' and share equal billing. Yes five star ratings ... if my family enjoyed, I would serve to invited guests, take to a pot luck, coffee hour or bake sale. <br /></p><p>Aside from cooking and baking I admit that my interest in gardening exceeds that of the norm. I collect cookbooks, my favorites being the community and church cookbooks that have everyone sharing their favorite recipes. Enjoy yard sales on occasion but tend to keep my hands in my pockets, cannot completely resist when it comes to the glassware, baskets and of course cookbooks. I take great pleasure in reading with non fiction being my first choice when it comes to the choosing.</p>
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