Sourdough Cornbread Chili Bake Food

SOURDOUGH CORNBREAD

Steps:

• Preheat the oven to 400oF. Butter a 9-inch round pan, square pan, or cast iron skillet.
• In a large bowl, whisk together the flour, cornmeal, salt, baking soda, and baking powder.
• In a second large mixing bowl, whisk together the sugar, eggs, butter, buttermilk, honey, and sourdough discard.
• In the second bowl, make a well in the dry ingredients. Pour in the wet mixture. Stir just until combined. Do NOT overmix!
• Pour the batter into the pan. Bake on center rack for 30-40minutes (If baking in a cast iron or dark colored pan it only took around 30 minutes. Lighter or glass pans took longer. If the top starts to burn or get too dark, just cover loosely with tinfoil. Bake until golden brown and toothpick inserted comes out clean. Remove from oven allow pan to cool on a cooling rack.

SOURDOUGH CORNBREAD CHILI BAKE

Steps:

• Chili: Heat oil in skillet.
• Add onions and bound bee; cook until brown.
• Add the rest of the ingredients.
• Simmer 15 minutes over medium heat.
• Place in a greased 2-quart baking dish.
• Batter: Mix together dry ingredients in a large mixing Bowl.
• Combine sourdough starter with milk, egg, and oil.
• Add to dry ingredients, blending only enough to moisten.
• Cover the chili, spreading carefully with wet knife.
• Bake 425ºF for 20 to 25 minutes or until bread is brown.

CHILI CORNBREAD BAKE

Steps:

• In a large pot over medium heat, saute onion in vegetable oil for about 4 minutes. Add in bell pepper and garlic and cook another 2 minutes. Add ground beef, beans, tomato sauce, chili powder, cumin and paprika. Stir well to combine. Bring to a boil, then reduce heat. Simmer, covered, for 20 minutes. While the chili is cooking, prepare cornbread mix according to directions on package but do not bake. Stir cilantro into the cornbread mixture. Remove chili from heat and pour into baking pan. Top with cornbread mixture and sprinkle cheese on top. Cover tightly with foil, label and freeze.
• Serving Day Instructions.
• Preheat oven to 350.0 degrees Fahrenheit. Bake at 350 for 20-25 minutes until cornbread is set.

CORNBREAD CHILI BAKE

Steps:

• Place chili beans in a greased 8-in. square baking dish. Top with onion and cheese. Prepare cornbread mix according to package directions. , Drop batter by spoonfuls over cheese. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Serve immediately.

CHILI CORNBREAD BAKE

Steps:

• Preheat oven to 350 - grease a 2 quart casserole.
• In large pan over medium heat cook ground beef, onions, pepper and garlic until meat is browned - drain.
• Stir in beans, tomato sauce and taco seasoning; reduce heat and simmer 10 minutes.
• In medium bowl: combine flour, cornmeal, sugar, baking powder and salt; mix well.
• In small bowl: combine corn, milk and egg - beat well and add to dry ingredients.
• Spoon half of the cornbread mixture into greased casserole; sprinkle with half the cheese.
• Spoon chili over cheese; sprinkle with remaining half of the cheese.
• Spoon remaining corn bread mixture evenly over the cheese spreading gently to cover.
• Bake at 350 for 30 to 40 minutes or until top is golden brown.

SOURDOUGH CORNBREAD

Steps:

• Stir together the starter, buttermilk,cornmeal and flour and let it sit covered in a cool place overnight. (I just leave it on the counter). Heat an oiled iron skillet or a cake pan in the oven at 400 degrees F. When the oven and pan are really hot, stir the egg, oil, salt, sugar, baking powder, and soda into the batter. NOTE: If mixture seems a little to thick, just add a little more buttermilk, until it is the consistency of a regular cornbread batter. Pour the batter into the hot pan and pop it into the oven to bake until done, about 25-30 minutes.
• 1.If I want it for dinner, I just start it in the morning.
• 2. I use about a 10 inch iron skillet.