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    You are at:Home » Cornbread Chili Casserole
    Lunch

    Cornbread Chili Casserole

    bubbleBy bubbleDecember 15, 2021Updated:July 7, 2022No Comments2 Mins Read
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    8 servings (1 serving = 8 oz.)

    Prep time: 30 mints

     

    Ingredients

     

    Chili:

    ½ cup diced onions

    1 lb. ground beef

    2 tbsp. chopped jalapeño peppers

    ¼ cup diced celery

    1 tbsp. chili powder

    ½ cup chopped  green or red peppers

    2 tbsp. onion flakes, dried

    1 tbsp. cumin

    1 tbsp. garlic powder, granulated

    ½ cup tomato sauce (no salt added)

    1 tsp. black pepper

    ¼ cup reduced-Sodium; French’s Worcestershire sauce

    ¼ cup of water

    1 cup shredded cheddar cheese

    1 cup dried and rinsed kidney beans

     

    Cornbread:

    ¾ cup flour

    ¼ cup cornmeal

    ¾ cup milk

    ½ tsp. cream of tartar

    ¼ tsp. baking soda

    1 beaten egg

    ½ cup of sugar

    ¼ cup canola oil

    1½ tbsp. melted, unsalted butter

     

    Directions

    Brown the ground beef in a broad saucepan with jalapeños, bell peppers, celery, and onions. Drain the oil in excess. Add the garlic powder, chili powder, onion flakes, tomato sauce, cumin, black pepper, Worcestershire sauce, beans, and water. For an extra 10 minutes, cook. Remove from the flame and pour into a baking pan of 9″ x 9″ and then layer the cheese.

    Mix the flour, cornmeal, baking soda, tartar cream and sugar in a medium-size bowl.

    Beat the egg, oil, melted butter, and milk in a small bowl. Fold together the flour mixture and the egg mixture (you might see some lumps, that is okay, do not overbeat).

    Pour the mixture over the chili and bake uncovered for 25 minutes, then covered at 350 ° F for 20 minutes and then switch off the oven and allow to rest for 5 minutes.

     

    Nutrition per Serving

    Calories; 392 kcal,

    Protein; 17 g,

    Sodium; 335 mg,

    Phosphorus; 239 mg,

    Dietary Fiber; 2.9 g,

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    Potassium; 441 mg

     

     

     

     

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