Main Course Recipes 
Chili Cornbread Bake
Submitted By: Kris of U-Bake

Filling

  • 3/4 pound ground beef*
  • 1/2 cup chopped onion
  • 1 can dark red kidney beans or black beans, well drained
  • 1 can chopped tomatoes, drained
  • 1 teaspoon U-Bake chili powder (optional)
  • 1 teaspoon U-Bake ground cumin
  • 1/4 to 1/2 teaspoon U-Bake cayenne pepper or a few dashes hot sauce (optional)
  • 1 tablespoon U-Bake fine cornmeal
  • 1 cup grated sharp cheddar cheese (for sprinkling over the filling)

Cornbread

  • 1 1/4 cups U-Bake All-Purpose Flour
  • 1 1/4 cups U-Bake fine cornmeal
  • 1/4 cup buttermilk powder**
  • 1 tablespoon U-Bake baking powder
  • 1 1/4 teaspoons U-Bake salt
  • 2 tablespoons U-Bake sugar
  • 3 tablespoons U-Bake vegetable oil
  • 2 large eggs
  • 1 cup U-Bake milk** or water**
  • 2 tablespoons diced fresh (or 1 small can, drained) jalapeno chilies (optional)

*You can substitute one 15-ounce can of beans (kidney, pinto, black or chickpeas) for the ground beef.

**Or substitute buttermilk for the buttermilk powder and milk or water, if desired.

Filling:

Brown the ground beef, and drain it well. Add the chopped onion, and cook until soft. Stir in all of the remaining ingredients, except for the grated cheese. Bring to a boil, stirring constantly. The chili filling should be very thick. If it seems watery, cook for several minutes to reduce the liquid. Remove the chili from the heat, and allow it to cool to lukewarm while you make the cornbread.

Preheat your oven to 425°F. Grease a 10-inch cast iron skillet OR a 2-quart casserole dish OR a 9-inch square cake pan.

Cornbread:

Whisk together the flour, cornmeal, buttermilk powder, baking powder, salt, and sugar. In a separate bowl whisk together the oil, eggs, milk or water, and peppers.

Add the liquid ingredients to the dry ingredients and stir just until blended. Spoon about half the batter into the baking dish. Spread the chili over the batter. Sprinkle with about three-quarters of the cheese. Drop spoonfuls of the remaining batter on top of the chili, and sprinkle with the remaining cheese. Bake for 25 to 30 minutes, until the bread is golden brown. Yield: 8 servings.