Chili con cornbread
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| MARTHA WHITE'S SOUTHERN | ||
| SAMP----- | ||
| 2 | cans | Chili -- or 4 c homemade |
| Chil | ||
| 15 | ounces | Ea) |
| 1 | Egg | |
| ½ | cup | Milk |
| 2 | tablespoons | Vegetable oil or melted -- |
| Shortening | ||
| 1 | cup | Martha White Self-Rising -- |
| Corn Meal Mix | ||
| 1 | cup | Grated sharp Cheddar cheese |
| Divided (4-ounces) | ||
Directions
Preheate oven to 400. Grease an 8-inch square baking dish. Pour chili into prepared dish. Beat egg in mixing bowl. Stir in milk, oil, corn meal, and ½ cup cheese; blend thoroughly. Pour corn meal mixture evenly over chili.
Sprinkle remaining cheese over batter. Bake for 30 to 35 minutes or until golden brown. Cool for 5 minutes before serving.
Recipe By :
From: Date: 05/28 File