Sourdough Cornbread Chili Bake |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Always a favorite at my house, and easy to fix. Ingredients:
1 tablespoon cooking oil |
1/3 cup chopped onion |
1 lb ground beef |
1/2 teaspoon salt |
2 teaspoons chili powder |
1 teaspoon ground cumin powder |
1/2 teaspoon garlic salt |
2 teaspoons worcestershire sauce |
1 (8 ounce) can tomato sauce |
1 cup chopped canned tomato |
1 cup cooked pinto beans or 1 cup kidney beans or 1 cup black beans |
3/4 cup cornmeal |
1/4 cup all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1/2 cup sourdough starter |
3/4 cup milk |
1 egg |
2 tablespoons cooking oil |
Directions:
1. Chili: Heat oil in skillet.
2. Add onions and bound bee; cook until brown.
3. Add the rest of the ingredients.
4. Simmer 15 minutes over medium heat.
5. Place in a greased 2-quart baking dish.
6. Batter: Mix together dry ingredients in a large mixing Bowl.
7. Combine sourdough starter with milk, egg, and oil.
8. Add to dry ingredients, blending only enough to moisten.
9. Cover the chili, spreading carefully with wet knife.
10. Bake 425ºF for 20 to 25 minutes or until bread is brown.
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