Chili Cheese Corn Bread Poke Cake Recipe By Tasty Recipes

CORNBREAD CHILI POKE BAKE

Steps:

• For the cornbread: Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
• Whisk together the cornmeal, sugar, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, oil and eggs in a medium bowl. Fold the egg mixture into the cornmeal mixture until well combined. Pour into the prepared baking dish and bake until the edges are golden brown and the center bounces back when pressed with a finger, 25 to 30 minutes.
• For the chili: Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onions and cook until slightly softened, about 5 minutes. Add the ground beef and cook until no longer pink, about 5 minutes. Add the chili powder, tomato paste, salt, chipotle powder and cumin and cook until the spices begin to fry. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 20 minutes.
• Once the cornbread is baked, use the handle of a large wooden spoon to poke 35 holes into the cornbread, making sure that the spoon goes all the way to the bottom of the baking dish.
• Spoon the chili on top of the cornbread and spread evenly with the wooden spoon while pressing the chili into the holes. Top with the cheese, dollops of sour cream, jalapenos and scallions. Cut into 15 pieces and serve immediately.

CHEESY CORNBREAD-TOPPED CHILI RECIPE BY TASTY

Steps:

• Saute onions, celery, red peppers, and carrots in a pan. Salt and pepper to taste.
• Mix in package of taco seasoning.
• Add fire-roasted tomatoes, kidney beans, chickpeas, black beans, and corn.
• Simmer for 15 minutes.
• Preheat oven to 375˚F (190˚C).
• Prepare boxed cornbread mix according to box instructions, then fold in the cheese.
• Spread cheesy cornbread batter over chili.
• Bake at 375˚F (190˚C) for 20 minutes.
• Let cool for a few minutes, then garnish with sour cream and cilantro
• Enjoy!

CHILI CHEESE CORNBREAD (LOW FAT)

Steps:

• Preheat oven to 425°F.
• Coat an 8 inch square baking pan with nonstick cooking spray and dust with 2 tablespoons of cornmeal.
• Sift into a large bowl the remaining cornmeal, baking powder, baking soda, salt and flour.
• In another bowl, combine buttermilk, eggs, cheese and chilies, then stir into the dry ingredients.
• Pour batter into the prepared baking pan .
• Bake 18 minutes or until tester comes out clean. Makes 12 2 inch pieces.

CHILI CORNBREAD BAKE

Steps:

• Preheat oven to 350 - grease a 2 quart casserole.
• In large pan over medium heat cook ground beef, onions, pepper and garlic until meat is browned - drain.
• Stir in beans, tomato sauce and taco seasoning; reduce heat and simmer 10 minutes.
• In medium bowl: combine flour, cornmeal, sugar, baking powder and salt; mix well.
• In small bowl: combine corn, milk and egg - beat well and add to dry ingredients.
• Spoon half of the cornbread mixture into greased casserole; sprinkle with half the cheese.
• Spoon chili over cheese; sprinkle with remaining half of the cheese.
• Spoon remaining corn bread mixture evenly over the cheese spreading gently to cover.
• Bake at 350 for 30 to 40 minutes or until top is golden brown.

CHILI-CHEESE CORN BREAD POKE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a liquid measuring cup or medium bowl, whisk the eggs and milk until well-combined.
• In a large bowl, add the flour, cornmeal, salt, baking powder, and baking soda, and whisk to combine.
• Make a well in the center of the dry ingredients, then pour in the wet ingredients and whisk until smooth. Add the melted butter and stir to combine.
• Grease a 9x13-inch (23x33-cm) glass baking dish with nonstick spray and line with parchment paper.
• Pour the cornbread batter into the pan, smoothing the top with a spatula.
• Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes.
• In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, stirring frequently, about 5 minutes.
• Add the ground beef and break apart with a wooden spoon into small pieces. Add the salt, pepper, paprika, garlic powder, chili powder, and cumin. Cook, stirring frequently, until the ground beef is cooked through, about 5 minutes.
• Add the crushed tomatoes and stir. Simmer for 10 minutes.
• Using the bottom of a utensil with a handle that is about 1-inch (2 cm) in diameter, poke multiple holes in the cornbread.
• Pour the chili over the cornbread and smooth the top with a spatula. Sprinkle the cheese over the chili.
• Bake for 3 minutes, or until the cheese is melted.
• Slice and serve with sour cream, scallions, and cilantro.
• Enjoy!

CHILI CHEESE CORN

Steps:

• In a large saucepan, combine cream cheese and butter. Cook and stir over medium heat for 4-5 minutes or until smooth. Stir in the remaining ingredients. Cook for 5 minutes or until heated through. Serve with a slotted spoon.

CHILI CHEESE DOG CASSEROLE

Steps:

• Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. , In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute until lightly browned, 3-4 minutes longer. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle remaining cheese over the top., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand for 5 minutes before serving.

CHILI CORNBREAD SKILLET RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Make the chili: Heat the olive oil in a 4-quart cast iron skillet over medium-high heat. Add the onion and cook for 3-4 minutes, or until soft and browned. Add the garlic and jalapeño, and sauté for another minute, until fragrant.
• Add the ground beef and cook for 5-7 minutes, until cooked through and browned. If there is a large amount of excess oil, spoon out of the skillet and discard.
• Stir in the tomato paste, diced tomatoes, kidney beans, chili powder, cumin, cinnamon, oregano, salt, and water, and bring to a simmer. Simmer for 10 minutes.
• Meanwhile, make the cornbread batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
• In a liquid measuring cup or medium bowl, whisk together the milk, eggs, and vegetable oil.
• While whisking continuously, slowly pour the wet ingredients into the dry ingredients and stir just until everything is moistened.
• Remove the chili from the heat and sprinkle the shredded cheese evenly across the surface.
• Pour the cornbread batter over the chili and cheese, and spread evenly all the way to the edges of the pan.
• Bake for 25 minutes, or until the cornbread is golden brown on top. Remove from the oven and let rest for a few minutes before serving.
• Scoop the chili and cornbread into bowls and garnish with cilantro.
• Enjoy!