My Sweet Marie

Chili With Cornbread

Posted on: March 30, 2011

Last night I made a dish that turned out real good so I thought I’d share with you all! Try this one out. If you have a lot of leftover chili then skip the first few steps! Go directly to the corn batter! I used a store-bought packaged batter mix, easy as pie!

For the chili you need:

  • 1 lb of ground meat
  • 1 can of beans (black, kidney etc)
  • 1 onion diced
  • 1 rib of celery diced
  • 1 carrot shredded
  • 1/2 red or green pepper diced
  • 1 jalapeno (if you like) minced
  • 1 can of diced tomatoes (stewed or not)
  • 1 tbsp of cumin
  • 1 tbsp of chilli powder
  • 1 pkg of cornbread muffin batter prepared or 1/2 of a homemade recipe (recipe below)
  1. Sautee the meat with the veggies till the meat is browned.
  2. Add in the tomatoes, beans and spices. Stir well. Pour into a baking pan, about a 9×13 size.
  3. Pour the cornbread batter over the chili and bake at 350 for an hour and 15 minutes. let sit for 10 minutes before serving. Scoop into a bowl and top with a dab of sour cream if that’s your thing! Or even a bit of cheese would be lovely!

Cornbread Muffin batter

You will need:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1/4 cup canola oil
  • 1 cup milk or soya,almond or rice milk.
    1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
    2. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
    3. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

    Bon Appetit!


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