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Clover Chilli Cornbread Casserole

Clover Chilli Cornbread Casserole

Clover Chilli Cornbread Casserole


Recipe by: Chef Chewme
6 tablespoons unsalted butter, melted, plus butter for baking dish
1 cup maize meal
3/4 cup flour
2 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups Nolac
1 ½ tbps vinegar or lemon juice
2 tbsp herb of your choice (fresh)
Jalapeno slices (optional)
1kg ground beef
1 medium onion, chopped
2½ teaspoons chili powder
1 teaspoon cumin
salt and pepper to taste
2 cloves of garlic, minced
1 can chopped tomatoes
1½ cups frozen corn
1 can butter beans, rinsed and drained (if using dried butter beans, then soak overnight to cook the following day until soft)
2 tbsp sour cream
1. Preheat oven to 180 degrees and lightly coat a casserole dish with cooking spray. Set aside.
2. Brown ground beef with onion in a large pan. Once meat is cooked and onion is soft, add in garlic, chili powder, and cumin. Cook until garlic is fragrant, about 30 seconds. Add in chopped tomatoes and corn, then simmer for 5-7 minutes. Remove from heat and stir in black beans and season with salt and pepper to taste.
3. In a bowl, mix the milk and vinegar together and set aside for about 10 minutes before use.
4. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and baking soda. In a separate smaller bowl, whisk together milk, eggs and butter. Add liquid mixture to dry ingredients and mix until combined.
5. Pour chilli (parcooked mince) into prepared baking dish and top with cornbread batter. Bake at 180 degrees for about 28-35 minutes or until cornbread is lightly golden.




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