Mix & Bake Chili Cornbread

• 1 cup all-purpose flour
• 14 cup yellow cornmeal
• 2 (2 1/4 teaspoon) envelopes quick-rising yeast
• 2 tablespoons sugar
• 12 teaspoon salt
• 23 cup very warm milk (120 F to 130 F)
• 3 tablespoons corn oil
• 1 egg
• 12 cup whole kernel corn, frozen or canned, drained
• 1 lb ground beef
• 12 cup diced onion
• 12 cup chopped red pepper
• 12 cup chopped green pepper
• 1 teaspoon chili powder (optional)
• 1 (32 -39 g) package chili seasoning mix
• 1 (500 g) can dark red kidney beans, drained
• 1 (250 ml) can tomato sauce
• 1 cup shredded Mexican blend cheese

1. Brown ground beef and drain.
2. Spray an 8x8-inch baking pan with cooking spray.
3. Mix cornbread batter ingredients in pan.
4. Add remaining chili ingredients to browned hamburger in large skillet.
5. Cook and stir over medium-high heat about 10 minutes, until mixture simmers.
6. (I actually turned it down and let it simmer, only stirring it a couple of times while I mixed the batter up.
7. ).
8. Top batter evenly with chili filling.
9. Sprinkle with shredded cheese.
10. Bake by placing in COLD oven; set the temperature to 350F Bake for 30 minutes, or until done.

flour, yellow cornmeal, yeast, sugar, salt, very warm milk, corn oil, egg, whole kernel corn, ground beef, onion, red pepper, green pepper, chili powder, dark red kidney beans, tomato sauce, blend cheese

Taken from www.food.com/recipe/mix-bake-chili-cornbread-279806 (may not work)