Crusty Cornbread Chili Recipe 445

Steps:

• Preheat the oven to 350°F. Sauté the onions, peppers, garlic, and ground beef in the 10'' skillet over medium-high heat until the beef has browned and is no longer pink. Add corn, tomatoes, beans, and spices to the beef mixture and bring to a simmer. Remove from heat. In a separate bowl, combine the cornbread mix, egg, and milk. Stir until smooth and fold in the cheddar cheese. Use a tablespoon to drop heaping dollops of the cornbread mixture on top of the chili. Bake for 15-20 minutes, or until the chili is bubbly and the cornbread has browned.

Steps:

• Pre-heat oven to 425-degrees F.
• In a large bowl, combine first 5 ingredients and mix together. In a separate bowl, beat eggs slightly, and blend into mixture. Blend in buttermilk and oil. When well blended, add the remaining ingredients 1 at a time (the batter will be lumpy).
• Grease 2 (9 by 11-inch) pans, or 3 (8 by 10-inch) pans. Pour batter into pans, distribute evenly.
• Bake 30 to 45 minutes.

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.

Steps:

• Preheat oven to 375 In a large bowl, combine flour, cornmeal, baking powder, salt, baking soda, and sugar.
• (If baking powder or soda appear at all lumpy, sift them in).
• Stir well to combine.
• In a small bowl, whisk together buttermilk, egg, and oil.
• Place the butter in a 9 or 10 inch skillet and place in the oven and heat until the butter melts and is sizzling seriously.
• Tilt the pan to coat the sides of the skillet.
• As the butter's melting, quickly pour the wet ingredients into the dry, and, using a wooden spoon, stir the wet and dry together with as few strokes as possible--- only as many as are needed to combine the two.
• Don't beat it!
• Scrape the batter into the hot, buttery skillet.
• It should sizzle.
• Place it in the oven immediately.
• Bake until golden brown on top, about 25 to 30 minutes.

Steps:

• Preheat the oven to 425°F (220°C).
• Make the chili: Heat the olive oil in a 4-quart cast iron skillet over medium-high heat. Add the onion and cook for 3-4 minutes, or until soft and browned. Add the garlic and jalapeño, and sauté for another minute, until fragrant.
• Add the ground beef and cook for 5-7 minutes, until cooked through and browned. If there is a large amount of excess oil, spoon out of the skillet and discard.
• Stir in the tomato paste, diced tomatoes, kidney beans, chili powder, cumin, cinnamon, oregano, salt, and water, and bring to a simmer. Simmer for 10 minutes.
• Meanwhile, make the cornbread batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
• In a liquid measuring cup or medium bowl, whisk together the milk, eggs, and vegetable oil.
• While whisking continuously, slowly pour the wet ingredients into the dry ingredients and stir just until everything is moistened.
• Remove the chili from the heat and sprinkle the shredded cheese evenly across the surface.
• Pour the cornbread batter over the chili and cheese, and spread evenly all the way to the edges of the pan.
• Bake for 25 minutes, or until the cornbread is golden brown on top. Remove from the oven and let rest for a few minutes before serving.
• Scoop the chili and cornbread into bowls and garnish with cilantro.
• Enjoy!

Steps:

• Preheat oven to 375 degrees.
• Heat oil in a large skillet.
• Add garlic, jalapenos, and onion and saute until soft. About 5 minutes.
• Stir in remaining chili ingredients and bring to a boil.
• Reduce heat and simmer for about 10 minutes until chili is thickened.
• While chili is simmering, prepare cornbread.
• Combine dry ingredients in a medium sized bowl.
• Add cheese and mix well.
• In a small bowl, combine wet ingredients and stir well.
• Add to dry ingredients and stir just until combined.
• Spray a 10X10 casserole dish with spray oil.
• Pour chili in prepared dish.
• Pour cornbread batter over top.
• Bake 20 - 25 minutes until a toothpick inserted in the cornbread comes out clean.
• Cool for about 5 minutes and serve with sour cream and salsa, if desired.