Chili Cornbread Recipe - Chili Cornbread Casserole
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Ingredients
for the chili:
1 lb lean ground beef
2 Tbsp of cooking oil (corn, canola or vegetable oil)
1 medium yellow onion, diced
1 small bell pepper, diced
2 cloves of garlic, minced
3 Tbsp tomato paste
1 tsp of salt, or to taste
black pepper, to taste
1 Tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1 14 oz can crushed tomatoes
1 cup of beef broth
1 15 oz can of bean of choice, drained
for the cornbread
1 cup yellow cornmeal
1 cup all purpose flour
1 Tbsp baking powder
1/2 tsp of salt
1/3 cup white sugar
2 eggs
1-1/2 cups of milk
8 Tbsp of butter, melted
Instructions:
1. Preheat the oven to 375 F
2. In a 10 inch cast iron skillet or an ovenproof pan with high sides, heat the oil over medium-high heat. Add onion and pepper and sauté for 3 minutes or until veggies are softened. Add ground beef, breaking up the meat with a wooden spoon stirring until the meat is brown, about 5-8 minutes.
3. Drain off any excess fat if needed. Stir in the garlic and cook or about 1 minute. Stir in tomato paste and mix until well blended. Stir in chili powder, cumin, garlic powder, onion powder, salt, pepper and dried oregano. Add crushed tomatoes, beef broth and beans, and mix everything well. Lower heat to medium and simmer for 10 minutes.
4. In the meantime, make the cornbread. In a medium sized bowl, add cornmeal, flour, salt, baking powder and sugar, whisk together. Whisk in the eggs, flour and melted butter. Do not over-mix.
NOTE: You can use store bought cornbread mix instead and follow the package instructions.
5. Pour the cornbread batter over the chili and bake for 35 to 40 minutes.
NOTE: You can transfer the chili to a baking dish instead of baking it in the skillet
6. Remove from the oven once is baked, allow to to sit for 10 minutes in the counter before serving.
Tamale Pie with Jiffy Cornbread Crust | Quick & Easy Recipe
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Tamale Pie
1 lb ground beef
1 cup of chunky salsa verde
1 (10 ounce) can Rotel, drained
1 box of Jiffy cornbread mix (plus ingredients to prepare the mix) OR use the cornbread mix of your choice
1 cup of corn
1 (4 oz) can chopped green chiles
1.5–2 cups of shredded cheddar cheese
Season according to taste
Preheat oven to 350. Brown the meat and drain the fat from the meat. Add the Rotel, corn, salsa verde and stir well. Turn off burner and add in desired amount of cheese.
Meanwhile, make corn muffin batter as directed on box. Stir in green chiles and at least a 1/2 cup of cheese.
Spoon the meat mixture into a 1 ½ quart baking dish. If you want a thinner cornbread crust, use a larger pan. Spread cornbread mixture over the meat. Bake for 45 minutes. If desired, top with additional shredded cheese during the last 5 minutes of baking.
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My name is Andrea and I'm married to the love of my life. I’m a food lover and full-time stay at home mama to the sweetest little 3-year-old boy. Every day is an adventure in life AND food!
On our channel you'll find lots of cooking, baking, and taste tests. I'm an avid cookbook collector, so I'm always trying out new recipes. I enjoy grocery shopping and trying out new products, so you’ll see grocery hauls too.
Tune in for new videos every Tuesday and Thursday (with an occasional Monday bonus video):
Tuesday= What’s for Dinner?
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Mexican Cornbread Casserole -- Easy Budget Friendly Meal
Mexican Cornbread Casserole -- Easy Budget Friendly Meal
Mexican Cornbread Casserole
Ingredients
• 1 pound lean ground beef
• 1 egg
• 1 can (14 oz) cream-style corn
• 11/3 cup milk
• 1/4 cup vegetable oil
• 2 cups cornmeal
• 4 cups (16 oz.) shredded Cheddar cheese
• 1 medium onion, chopped
• 1 package of taco seasoning
• 1 small can green chilis (drained)
• 1 small can rotel tomatoes (drained)
Instructions
1. Preheat the oven to 350° F. Grease a 13x9x2-inch baking pan and set aside.
2. Meanwhile, cook and crumble the beef until no longer pink, saute the onion with the beef. Drain excess grease. Add taco seasoning, ½ of green chilis and rotel tomatoes. Mix together good.
3. In a bowl, mix cornmeal, milk,oil, egg, corn, and ½ chilis. Mix well.
4. Pour half of the batter into the prepared pan. Sprinkle with 2 cups of cheese. Top with beef mixture.
5. Sprinkle with remaining cheese. Pour the remaining batter over the top.
6. Bake, uncovered, for 55-60 minutes or until a toothpick inserted near the center tests clean.
7. Serve hot.
CHILI PIE RECIPE WITH CORNBREAD TOPPING Simple Easy Delicious Dinner
Chili Pie with Cornbread topping is so simple and easy to put together and very delicious using your chili spices. What a great dinner idea that will warm you up from the inside out.
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Chili Cornbread Skillet Pot Pie - Chili Cornbread Casserole - 1 Pot Meal - The Hillbilly Kitchen
Chili Cornbread Skillet Bake Casserole – One Pot Meal This dish combines two classic comfort foods in a divine one pot meal that is good enough for Sunday Dinner or fast enough for a weeknight. You can bake it in the oven or cook it on the stove top. It works great with leftover chili and in an emergency, you can use the canned stuff. You can also use any cornbread recipe. A package of cornbread muffin mix will work for the amount I made in the video. Don’t forget to take this recipe the next time you go camping. Remember to put God first! :)
Ingredients:
4 or 5 cups Chili
1 cup Self-Rising Cornmeal
1 tablespoon Honey
1 Egg
2 tablespoon Butter
3/4 cup Milk
My Chili:
Chili - Easy Homemade Chili - The Hillbilly Kitchen
For a vegetarian version or budget break:
Chili Corn Soup For Hard Times Like These - 4 Cans, 1 pot, 5 Minute Meal -
A couple other cornbread recipes for y’all:
Best Cornbread Recipe -
Buttermilk Cornbread - Heirloom Recipe -
The Hillbilly Kitchen Teespring Store – Tees, Hoodies, Mugs, Bags and more -
The Hillbilly Kitchen Verses and Vittles: Down Home Country Cooking -
Business inquires: The Hillbilly Kitchen
P.O. Box 243
New Tazewell, TN 37824
thehillbillykitchen@yahoo.com
Where I got my cornmeal:
Valentine Mills
1541 Deep Springs Rd
Dandridge, TN 37725
(865) 309-9812
valentinemills@hotmail.com
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Chili and Cornbread | Chili Cornbread Skillet Pie
Chili and Cornbread | Chili Cornbread Skillet Pie - This Chili and Cornbread Skillet Pie is super easy to follow and prepare. This one-dish dinner is a favorite for many because just like I said, one-dish is popular among the busy times we live in. The filling cooks on the stove top then gets topped with a cornbread batter before going in the oven.
Ingredients
1.5 lbs. Ground Beef
2 (8 oz.) cans Tomato Sauce
1 (10 oz.) can Diced Tomatoes w/Green Chile's
1 (14 oz.) can of Kidney Beans, drained
1 (14 oz.) can Black Beans, drained
1 Yellow Onion, Large and diced
4 Garlic Cloves, minced
2 tbsp Chili Powder
2 tsp Cumin
1 tsp Oregano
2 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
1 cup of Cheddar Cheese, grated, can be added to your cornbread (optional)
1 (8 oz.) can Creamed Corn or whole Sweet Corn (optional)
Preheat oven to 375* F
Serves 6 - 8
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