Cornbread And Chili


Makes 8 servings



1 pound ground beef


1 small onion, chopped (1/4 cup)


1 clove garlic, finely chopped


1 to 2 tablespoons chili powder


1 tablespoon Original Bisquick®


3 tablespoons water


1 can (14 1/2 ounces) whole tomatoes, undrained


1 can (16 ounces) whole kernel corn, drained


1 teaspoon salt 3/4 cup Original Bisquick


3/4 cup yellow cornmeal


2/3 cup milk

1 egg



Heat oven to 350°. Cook beef, onion and garlic in 2-quart saucepan over medium heat, stirring frequently, until beef is brown; drain.

Mix chili powder, 1 tablespoon Bisquick and the water; stir into beef mixture. Stir in tomatoes, corn and salt, breaking up tomatoes. Heat to boiling, stirring frequently.


Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole. Stir remaining ingredients until blended; pour over beef mixture. Bake 50 to 60 minutes or until crust is golden brown.


High Altitude (3500-6500 ft): Heat oven to 375°. Bake 50-55 min.




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