Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Baked Chili with Cornmeal Crust




Source of Recipe


bisquick






Recipe Introduction


Enjoy chili with a nice piece of corn bread? Then you’ll love this dish! The corn bread bakes on top of a slow oven-simmering chili.





List of Ingredients



• 1 pound lean ground beef
  
• 1/4 cup chopped onion
  
• 1 tablespoon chili powder
  
• 1 tablespoon Original Bisquick® mix
  
• 3 tablespoons water
  
• 1 can (14 1/2 ounces) whole tomatoes, undrained
  
• 1 can (15.25 ounces) Green Giant® whole kernel corn, drained
  
• 3/4 cup Original Bisquick® mix
  
• 1 teaspoon salt
  
• 3/4 cup yellow cornmeal
  
• 2/3 cup milk
  
• 1 egg
  






Instructions



1. Heat oven to 350ºF.
   
2. Cook beef and onion in 2-quart saucepan, stirring frequently, until beef is brown and onion is tender; drain. Mix chili powder, 1 tablespoon Bisquick mix and the water; add to beef mixture. Stir in tomatoes, corn and salt; break up tomatoes. Heat to boiling, stirring frequently.
   
3. Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole.
   
4. Stir remaining ingredients until blended; pour over beef mixture.
   
5. Bake uncovered 35 to 40 minutes or until golden brown.
   






Final Comments


Makes 8 servings