Why do that?
• In this wrong Chili cake recipe you get chili and corn bread in a dish.
• It is a great way to consume the remaining chilli and at the same time give comfort and nostalgia.
• The assembly takes only a few ingredients and minutes.
It always feels like nostalgia when I have a bowl of chilli and corn bread. I cannot determine exactly if I have learned to put them together. Was it in the school cafeteria? Did the mother of my friend of my childhood serve it? Nevertheless, sugar corn and a spicy, smoky bowl of chilli always go together, such as strawberries and chocolate.
When I recently gave a vintage book, I noticed a picture of fluffy corn bread over a frequency of chili. I called “that makes so much sense!” This retro-chili cake takes the classic pairing and transforms it into a funny dish.
Every die -hard chili fan will love this casserole. Instead of heating chilli and baking corn bread separately, cook them all for a complete dinner at once. It only takes a few ingredients and a few minutes to whip.
Simply recipes / Mihaela Kozaric Sebrek
Choose your chilli
The most suitable chili for this recipe is one that contains a variety of ingredients. For me, meat, beans and vegetables mean like corn. My favorite brands for this recipe are StAGG and Hormel. You have a number of different chilli styles to choose from and can be found in most grocery stores.
If you are homemade, beef chilli or vegetarian chilli are a delicious choice for this dish. It is an entertaining way to consume additional chilli if you have made a big batch the night before. It’s okay if the chilli is not exactly 30 ounces or 4 cups – this is the beauty of a casserole! A touch of additional filling does not change this dish completely.
2 quick and simple upgrades
- Add your corn bread dough a 1/2 cup of finely grated cheddar cheese and a tense 4 -unzen can in doses chopped jalapeños. This will give your corn bread a funny color and a bite of the spice.
- Replace a can of tomato sauce instead of the water to get more taste.
Simply recipes / Mihaela Kozaric Sebrek
Cooking mode
(Keep your screen awake)
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2 cans (approximately 30 Ounce in total) chili or 4 cups homemade chili
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1/2 cup Water
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1 (8.5– –ounce) Crate Jiffy Corn Muffin Mix
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1 large egg
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1/3 cup Milk
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1/4 teaspoon Kosher salt
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1 teaspoon Onion powder, optional
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Heat the oven:
Preheat the oven to 350 ° F. Make a baking sheet and an 8-inch pan ready.
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Warm the chili:
Warm chili and water on the stove over medium heat until it cooks slightly. As an alternative to a large, microwave-safe shell and microwave in 30-second steps. This enables a uniform, shorter baking time. If you let it simmer with a little water, loosen the cans or remaining chilli. If your chilli is particularly thick, add up to another 1/2 cup of water.
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Transferred chilli to the baking dish:
Switch off the heat and put the chilli into your catering dish. You should have about one centimeter head space in the pan.
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Prepare the corn bread dough:
In a medium -sized mixing shell, add the corn muffin mixture, egg, milk, salt and onion powder (if used). Stir everything with a whisk or fork until they are well incorporated. I use a large wooden spoon to fall about 1/4 cup of portions on the chilli. Slide the dough very gently with the back of the spoon to the edge of the baking dish and distribute the corn bread dough until most of the chilli is covered.
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Bake:
Place the casserole on the baking sheet if the chilli save you saving an oven cleaning. Bake for 15 minutes, turn the pan and bake for another 15 to 25 minutes. The corn bread should have risen and have a deep yellow color. Let the casserole cool for about 10 minutes before serving so that the chilli can set.
| Nutritional information (by portion) | |
|---|---|
| 499 | Calories |
| 17G | Fat |
| 71g | Carbohydrates |
| 19g | protein |
×
| Nutritional information | |
|---|---|
| Portions: 4 | |
| Amount per serving | |
| Calories | 499 |
| % Daily value* | |
| 17G | 22% |
| Saturated fat 5g | 25% |
| 85 mg | 28% |
| 1499mg | 65% |
| 71g | 26% |
| Dietary 11g | 39% |
| Total sugar 17G | |
| 19g | |
| Vitamin C 4MG | 19% |
| Calcium 166 mg | 13% |
| Iron 9mg | 50% |
| Potassium 890 mg | 19% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
