Chili Corn Bread Skillet
The Corn Bread That Tops This Slightly Spicy Chili Is Tender, Moist, And Lightly Sweet. When It Comes Time To Spoon The Corn Bread Batter Over The Chili, You Will Think You’ve Completely Messed Up This Recipe Because It Just Doesn’t Seem Right. Shouldn’t The Batter Be Thicker? Why Is It Sinking? Trust The Recipe And Put It In The Oven. When You Open It Up 15 Minutes Later, You’ll Wonder Why You Ever Doubted Your Skills. This Recipe Uses An All-Purpose Baking Mix Like Bisquick Or Jiffy Baking Mix.
Ingrediënten
- ½ Pound 85/15 Ground Beef
- ¾ Cup Frozen Chopped Onions
- 2 Cubes Frozen Crushed Garlic
- ½ Teaspoon Kosher Salt
- 1 10-Ounce Can Diced Tomatoes With Chilies, Drained
- 2 15-Ounce Cans Chili Beans
- 1 Cup All-Purpose Baking Mix
- ¼ Cup Cornmeal
- ¼ Cup Granulated Sugar
- 1 ½ Teaspoons Baking Powder
- ½ Cup 1% Milk
- 1 Large Egg
- 4 Tablespoons Salted Butter Melted
Instructies
- Preheat Oven To 400°F.
- Spray A 12" Oven-Safe Skillet With Nonstick Spray And Heat Over High Heat.
- When Hot, Add Beef, Onions, Garlic, And Salt.
- Cook Until Meat Is No Longer Pink, About 5 Minutes.
- Add Drained Tomatoes And Chili Beans With Their Liquid.
- Bring To A Full Boil.
- While Chili Is Cooking, In A Medium Bowl, Mix Together Baking Mix, Cornmeal, Sugar, And Baking Powder.
- Add Milk, Egg, And Melted Butter.
- Mix Together Well And Spoon Evenly Over The Top Of The Chili.
- Do Not Mix Or Spread.
- Bake Until Corn Bread Is Cooked And Lightly Brown On Top, 15–18 Minutes.
- Serve.
Nutritional Information
Calories: 437 kcal
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