Cornbread French Toast With Chili Recipes

Steps:

• Heat the oil in 12-inch cast-iron skillet over high heat until very hot. Sprinkle the beef with salt and pepper and toss with 1 tablespoon of the flour and 1 tablespoon of the cornmeal. Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes.
• Reduce heat to medium. Add the onion and garlic and cook, stirring often, until onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the chicken stock, tomatoes, beans and 1 tablespoon of the sugar and bring to simmer. Cook until the meat becomes tender and the sauce has thickened, about 30 minutes. If the liquid reduces to less than three-quarters of the way up the sides of the meat, stir in a little water.
• Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the remaining 3/4 cup cornmeal, 3/4 cup flour, 3 tablespoons sugar, baking soda and 1 teaspoon salt together in a medium bowl. Whisk the sour cream, milk and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar cheese. Drop oval-shaped spoonfuls of batter on top of the chili, leaving space in between. The batter will not completely cover the chili.
• Bake until the cornbread is golden brown and springs back when touched, and the chili is hot and bubbly, about 17 minutes. Remove the skillet from the oven and serve with more sour cream.

Steps:

• In a shallow container whisk milk and egg together until combined.
• Heat griddle on medium heat with 1 tablespoon vegetable oil.
• Dredge 1/2" cornbread slices in egg/milk mixture.
• Grill on hot griddle until golden. Flip and grill other side.
• Serve with syrup and enjoy!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
• Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
• While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
• Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes., In a small bowl, combine the cornbread mix, milk and egg. Stir in cheese and corn just until combined. Spread batter evenly over chili. , Bake at 400° for 15-18 minutes or until topping is golden brown.

Steps:

• FOR THE CORNBREAD:.
• Pre-heat the oven to 400 degrees. Sift the cornmeal, flours, and baking powder together in a large bowl. In a separate bowl, whisk together the milk, honey, salt, and 1/3 cup of the oil. Whisk the wet ingredients with the dry until well-incorporated.
• Add the remaining 2 tbsps of oil into a large skillet, being sure to coat well on all sides. Heat the skillet until smoking and add the batter. Spread so it covers each area of the pan equally. Transfer the skillet to the pre-heated oven and bake at 325 until the cornbread is golden brown and solid (toothpick comes out clean in the center) about 25 minutes. Let cool before serving.
• FRENCH TOAST CORNBREAD:.
• Whisk the milk with the eggs, cinnamon and nutmeg.
• Coat a skillet with butter and set to a high heat. While the pan warms, place the cornbread slices into the egg/milk mixture and let soak (if the cornbread proves to be too thick, slice in half). Be sure to soak both sides. Once the pan is sufficiently heated; turn to a medium heat and place soaked cornbread slices into the hot pan.
• Check the face-down side of the french-toast, flipping once golden brown to cook the face-up side. Once cooked; serve with berries, confectioners sugar, butter, and maple syrup.

Steps:

• Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter.
• Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.