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Chili Cornbread Bake


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*You can substitute one 15-ounce can of beans (kidney, pinto, black or chickpeas) for the ground beef.

**Or substitute buttermilk for the buttermilk powder and milk or water, if desired.

Brown the ground beef, and drain it well. Add the chopped onion, and cook until soft. Stir in all of the remaining ingredients, except for the grated cheese. Bring to a boil, stirring constantly. The chili filling should be very thick. If it seems watery,

Preheat your oven to 425°F. Grease a 10-inch cast iron skillet OR a 2-quart casserole dish OR a 9-inch square cake pan.

Whisk together the flour, cornmeal, buttermilk powder, baking powder, salt, and sugar. In a separate bowl whisk together the oil, eggs, milk or water, and peppers.

Add the liquid ingredients to the dry ingredients and stir just until blended. Spoon about half the batter into the baking dish. Spread the chili over the batter. Sprinkle with about three-quarters of the cheese. Drop spoonfuls of the remaining batter on

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