Best Chili Cheese Corn Bread Poke Cake Recipe By Tasty Recipes
CORNBREAD CHILI POKE BAKE
Deep red chili fills holes that have been poked in cornbread to create meaty and sweet layers. Topped with the classic accompaniments of cheese, sour cream, jalapenos and scallions, and you've got an easy way to feed a crowd.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 12 to 15 servings
Number Of Ingredients 22
Steps:
- For the cornbread: Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
- Whisk together the cornmeal, sugar, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, oil and eggs in a medium bowl. Fold the egg mixture into the cornmeal mixture until well combined. Pour into the prepared baking dish and bake until the edges are golden brown and the center bounces back when pressed with a finger, 25 to 30 minutes.
- For the chili: Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onions and cook until slightly softened, about 5 minutes. Add the ground beef and cook until no longer pink, about 5 minutes. Add the chili powder, tomato paste, salt, chipotle powder and cumin and cook until the spices begin to fry. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 20 minutes.
- Once the cornbread is baked, use the handle of a large wooden spoon to poke 35 holes into the cornbread, making sure that the spoon goes all the way to the bottom of the baking dish.
- Spoon the chili on top of the cornbread and spread evenly with the wooden spoon while pressing the chili into the holes. Top with the cheese, dollops of sour cream, jalapenos and scallions. Cut into 15 pieces and serve immediately.
CHILI CORNBREAD SKILLET RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, garlic cloves, jalapeño, ground beef, tomato paste, diced tomato, kidney bean, chili powder, ground cumin, cinnamon, dried oregano, kosher salt, water, shredded cheddar cheese, yellow cornmeal, all-purpose flour, sugar, baking powder, kosher salt, milk, large eggs, vegetable oil, fresh cilantro
Provided by Pepsi
Categories Dinner
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 425°F (220°C).
- Make the chili: Heat the olive oil in a 4-quart cast iron skillet over medium-high heat. Add the onion and cook for 3-4 minutes, or until soft and browned. Add the garlic and jalapeño, and sauté for another minute, until fragrant.
- Add the ground beef and cook for 5-7 minutes, until cooked through and browned. If there is a large amount of excess oil, spoon out of the skillet and discard.
- Stir in the tomato paste, diced tomatoes, kidney beans, chili powder, cumin, cinnamon, oregano, salt, and water, and bring to a simmer. Simmer for 10 minutes.
- Meanwhile, make the cornbread batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a liquid measuring cup or medium bowl, whisk together the milk, eggs, and vegetable oil.
- While whisking continuously, slowly pour the wet ingredients into the dry ingredients and stir just until everything is moistened.
- Remove the chili from the heat and sprinkle the shredded cheese evenly across the surface.
- Pour the cornbread batter over the chili and cheese, and spread evenly all the way to the edges of the pan.
- Bake for 25 minutes, or until the cornbread is golden brown on top. Remove from the oven and let rest for a few minutes before serving.
- Scoop the chili and cornbread into bowls and garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 681 calories, Carbohydrate 54 grams, Fat 35 grams, Fiber 5 grams, Protein 36 grams, Sugar 13 grams
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