Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

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
    Calories 635
    Fat 35g
    Carbs 47g
    Fiber 4g
    Sugar 6g
    Protein 32g

Estimated values based on one serving size.

Advertisement

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!
 

Advertisement

Advertisement

Advertisement

More like this