Sometimes there's nothing better on a cold night than chili and corn bread. The spicy taste of the chili coupled with the sweetness of the corn bread makes for the perfect comfort food no matter what the weather or occasion. So, when I saw this recipe from Taste of Home that piled ground beef on top of cornbread, I knew I had to try it. The recipe goes even further by adding kernels of corn and hickory sauce, making for a smokey chili that will make you think you're feasting in the mountains instead of in your own home.
Hickory Beef CasseroleIngredients
Filling
1 pound ground beef1 (11 ounce) can Mexicorn, drained1 cup marinara sauce1 cup cheddar cheese, shredded1/4 cup hickory sauce1/2 teaspoon salt1 teaspoon chili powderCrust
1 cup flour1/2 cup yellow cornmeal2 tablespoons sugar1 teaspoon salt1 teaspoon baking powder1 cup cheddar cheese, shredded1/4 cup cold butter1/2 cup milk1 eggDirections
- Preheat oven to 400 degrees F.In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the remaining filling ingredients; set aside. For the crust, in a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Fold in the cheese. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and egg.Spread crust mixture over the bottom and up the sides of a greased 2 quart square baking dish. Pour filling into crust. Bake uncovered for 20 to 25 minutes. Sprinkle with 1/2 cup cheddar cheese and bake for another five minutes or until the cheese is melted. Serve immediately.
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Other Corn Bread Recipes from SheKnows
Beefy mexican corn bread
Indian corn bread
Topper corn bread
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