Like a Slice of Spongy, Moist Cornbread Dunked into a Bowl of Perfectly-Spiced Piping Hot Chili. Short on prep time, short on clean-up time, but long on flavor.Serves: 6 Prep Time: 20 min. Bake Time: 30 min.

Batter

Mazola Simplicity canola or olive oil cooking spray

1 cup all-purpose flour

1/4 cup yellow cornmeal

2 envelopes Fleischmann’s Quick-Rise yeast

2 tablespoons sugar

1/2 teaspoon salt

2/3 cup very warm milk (120° to 130°F/50º- 55ºC)

3 tablespoons Mazola corn oil

1 egg

1/2 cup whole kernel corn, frozen or canned, drained

Chili Filling

1 pound ground beef, cooked and drained

1/2 cup diced onion, fresh or frozen

1 teaspoon chili powder (optional)

1 package Chili seasoning mix

1 can (500g) dark red kidney beans, drained

1 can (250mL) tomato sauce

Topping

1 cup (120g) shredded Mexican style cheese

MIX corn bread batter ingredients together in a pre-sprayed 8 X 8-inch/20×20cm baking dish. Add remaining chili mixture ingredients to browned hamburger in a large skillet. Cook and stir over medium-high heat about 10 minutes, until mixture simmers.

TOP batter evenly with chili filling. Sprinkle with shredded cheese.

BAKE by placing in a COLD oven; set temperature to 350º F/180ºC. Bake for 30 minutes or until done.

RECIPE NOTE: If desired, batter may be mixed in a separate bowl. Proceed as directed above.

Credit: www.newscanada.com

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