DAY 6: Cornbread Chili Hot Dish & Green Salad

Cornbread Chili Hot Dish

  • ½ lb ground beef

  • 1 onion, diced

  • 1 bell pepper, diced

  • 1 cup corn

  • 2 cloves garlic, minced

  • ½ tsp cumin

  • 1/8 tsp red pepper flakes

  • 1 – 14.5 oz can Muir Glen Fire Roasted Tomatoes

  • 1 cup cornmeal

  • 1 cup masa flour

  • 2 Tbsp maple syrup

  • 1 Tbsp baking powder

  • ½ tsp sea salt

  • 1 tsp chili powder

  • 1 cup sour cream

  • ¼ cup milk

  • 1 egg

  • ¼ cup oil

Instructions

Preheat oven to 425°F. Brown ground beef in a skillet. Set aside in a separate bowl. In the same skillet cook onion, corn and bell pepper until tender-crisp. Add garlic, cumin and red pepper flakes. Stir in tomatoes and beef. Pour into greased casserole. Mix remaining dry ingredients together. Mix remaining wet ingredients together. Combine wet and dry ingredients briefly and pour over top of beef mixture. Bake 20-25 minutes or until knife inserted into cornbread comes out clean. Serve with Green Salad from Day Four.