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Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes

Chili Cornbread Pie

  Chili   Cornbread
1 lb. extra lean ground meat 1 cup all purpose flour
1 medium yellow onion; diced 1 1/2 cup cornmeal
1/2 cup red bell pepper; diced 1 tsp. brown sugar
4 cloves garlic; minced 1/2 tsp. salt
(1) 15 oz. can black beans; drained & rinsed 3/4 tsp. baking soda
(1) 15 oz. can tomato sauce 1 Tbs. baking powder
(1) 28 oz. can cut tomatoes; drained 1/2 tsp. Mrs. Dash
(1) 4 oz. can diced green chilis 1 cup creamed corn
2 Tbs. chili powder 1 cup buttermilk
1 tsp. ground cumin 3 egg whites; beaten stiff
1 Tbs. onion powder 1 Tbs. melted butter
1/2 tsp. garlic powder    
1/2 tsp. salt    

Prepare Chili: Brown ground meat in a 12" Dutch oven using 18-20 briquettes bottom heat. Add onion and red bell pepper and cook until tender. Drain off liquid. Add remaining ingredients. Bring contents of Dutch oven to a boil, then simmer 30 minutes.

Prepare Cornbread: In mixing bowl combine all dry ingredients. In separate bowl combine all wet ingredients. Stir wet ingredients into dry until well mixed. Spoon cornbread mixture over top of chili. Cover and bake using 12 briquettes bottom and 16-18 briquettes top for 30 minutes or until cornbread turns golden brown.

NOTE: For even browning make sure to turn the oven and lid 1/4 turn in opposite directions every 10 minutes.

Serves: 6-8

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