Ingredients for Cornbread Topped Chili
- 1 medium onion, chopped
- Ground Beef
- 2 cloves garlic, minced
- Black Olives
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon sugar
- 2 teaspoons chili powder
- Cheddar Cheese
- Yellow Cornmeal
- All Purpose Flour
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon baking powder
- 1/2 teaspoon salt
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How to Make Cornbread Topped Chili
- Preheat oven to 425°F (220°C).
- In a large skillet, brown 1 medium onion (chopped), 1 lb ground beef, and 2 cloves garlic (minced) over medium-high heat.
- Drain off any excess grease.
- Stir in 1/2 cup chopped green olives, 1 (15-ounce) can pinto beans (drained and rinsed), 1 (28-ounce) can crushed tomatoes, 1 tablespoon sugar, and 2 teaspoons chili powder.
- Bring to a simmer, then cook for 10 minutes, or until heated through and bubbling.
- Pour the chili mixture into a 9x9 inch baking pan.
- In a separate mixing bowl, combine 1 cup shredded cheddar cheese, 1 cup cornmeal, 1/2 cup all-purpose flour, 1 cup milk, 1 large egg, 2 tablespoons melted butter, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Spread the cornbread batter evenly over the chili.
- Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and sprinkle with remaining 1 cup shredded cheddar cheese.
- Let stand for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
24g
Fat
80g
Carbs
15g
