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Chili-Cheese Corn Bread Poke Cake

by Claire Nolan and Alexis Deboschnek

Inspired by tasty.co

Ingredients

for 12 servings

  • 3 cups
    milk (720 mL)
  • 3 large eggs
  • 2 cups
    all-purpose flour (250 g)
  • 3 cups
    yellow cornmeal (450 g)
  • 3 teaspoons
    salt
  • 3 teaspoons
    baking powder
  • 1 teaspoon
    baking soda
  • 10 tablespoons
    unsalted butter, melted
  • nonstick cooking spray, for greasing
  • 2 tablespoons
    olive oil
  • 1 large yellow onion, diced
  • 2 lb
    ground beef (905 g)
  • 1 tablespoon
    salt
  • 2 teaspoons
    black pepper
  • 2 teaspoons
    paprika
  • 2 teaspoons
    garlic powder
  • 2 teaspoons
    chili powder
  • 2 teaspoons
    cumin
  • 28 oz
    crushed tomato, 1 can (795 g)
  • 1 cup
    shredded mexican cheese blend (100 g)
  • sour cream, for serving
  • scallion, thinly sliced, for serving

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Preparation

  1. Preheat the oven to 400°F (200°C).
  2. In a liquid measuring cup or medium bowl, whisk the eggs and milk until well-combined.
  3. In a large bowl, add the flour, cornmeal, salt, baking powder, and baking soda, and whisk to combine.
  4. Make a well in the center of the dry ingredients, then pour in the wet ingredients and whisk until smooth. Add the melted butter and stir to combine.
  5. Grease a 9x13-inch (23x33-cm) glass baking dish with nonstick spray and line with parchment paper.
  6. Pour the cornbread batter into the pan, smoothing the top with a spatula.
  7. Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes.
  8. In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, stirring frequently, about 5 minutes.
  9. Add the ground beef and break apart with a wooden spoon into small pieces. Add the salt, pepper, paprika, garlic powder, chili powder, and cumin. Cook, stirring frequently, until the ground beef is cooked through, about 5 minutes.
  10. Add the crushed tomatoes and stir. Simmer for 10 minutes.
  11. Using the bottom of a utensil with a handle that is about 1-inch (2 cm) in diameter, poke multiple holes in the cornbread.
  12. Pour the chili over the cornbread and smooth the top with a spatula. Sprinkle the cheese over the chili.
  13. Bake for 3 minutes, or until the cheese is melted.
  14. Slice and serve with sour cream, scallions, and cilantro.
  15. Enjoy!
 

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