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Chili Cornbread Bake




Source of Recipe


King Arthur Flour


Recipe Introduction


"What a fitting meal for a cold winter's night! This is also a great brown-bag lunch treat. Teresa and Sue, in our test kitchen, gave this recipe a "medium" on the spice scale. You can certainly turn up the spice temperature, if you like, by adding more of the spices called for -- or some of your own choice."


List of Ingredients




Filling
3/4 pound ground beef*
1/2 cup (2 ounces) chopped onion
1 can (15 ounces) dark red kidney beans or black beans, well drained
1 can (15 ounces) chopped tomatoes, drained
1 teaspoon chili powder (optional)
1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper or a few dashes hot sauce (optional)
1 tablespoon cornmeal
1 cup (4 ounces) grated sharp cheddar cheese (for sprinkling over the filling)

Cornbread
1 1/4 cups (5 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 cups (6 ounces) cornmeal
1/4 cup (3/4 ounce) buttermilk powder**
1 tablespoon baking powder
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) sugar
3 tablespoons (1 1/4 ounces) vegetable oil
2 large eggs
1 cup (8 ounces) milk** or water**
2 tablespoons diced fresh (or 1 small can, drained) jalapeno chilies (optional)



Recipe



*You can substitute one 15-ounce can of beans (kidney, pinto, black or chickpeas) for the ground beef.

**Or substitute buttermilk for the buttermilk powder and milk or water, if desired.


Filling: Brown the ground beef, and drain it well. Add the chopped onion, and cook until soft. Stir in all of the remaining ingredients, except for the grated cheese. Bring to a boil, stirring constantly. The chili filling should be very thick. If it seems watery, cook for several minutes to reduce the liquid. Remove the chili from the heat, and allow it to cool to lukewarm while you make the cornbread.

Preheat your oven to 425°F. Grease a 10-inch cast iron skillet OR a 2-quart casserole dish OR a 9-inch square cake pan.

Cornbread: Whisk together the flour, cornmeal, buttermilk powder, baking powder, salt, and sugar. In a separate bowl whisk together the oil, eggs, milk or water, and peppers.

Add the liquid ingredients to the dry ingredients and stir just until blended. Spoon about half the batter into the baking dish. Spread the chili over the batter. Sprinkle with about three-quarters of the cheese. Drop spoonfuls of the remaining batter on top of the chili, and sprinkle with the remaining cheese. Bake for 25 to 30 minutes, until the bread is golden brown.

YIELD: 8 Servings

Nutrition information per serving made with beef (1/8 of recipe, 273g): 499 cal, 22g fat, 24g protein, 50g complex carbohydrates, 3g sugar, 6g dietary fiber, 103mg cholesterol, 808mg sodium, 678mg potassium, 146RE vitamin A, 10mg vitamin C, 5mg iron, 318mg calcium, 406mg phosphorus.

Nutrition information per serving made with all beans (1/8 recipe, 284g): 430 cal, 13g fat, 19g protein, 58g complex carbohydrates, 3g sugar, 9g dietary fiber, 71mg cholesterol, 963mg sodium, 704mg potassium, 146RE vitamin A, 11mg vitamin C, 5mg iron, 329mg calcium, 404mg phosphorus.

This recipe reprinted from The Baking Sheet (Vol. XII, No. 2, Winter 2001 issue). The Baking Sheet is a newsletter published six times a year by The Baker's Catalogue, P.O. Box 876, Norwich, Vermont 05055.