Chili Cornbread
Our daughter made this recipe for a 4-H food show and won a blue ribbon. It's so simple to prepare, even on hurried, hectic days. We like to eat these squares with sour cream and salsa. - Tracy Johnson, Canyon, Texas
Ingredients
- 1 cup plus 3 tablespoons cornmeal, divided
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 4 large eggs
- 1 can (14-3/4 ounces) cream-style corn
- 1 cup whole milk
- 2 tablespoons canola oil
- 1 pound ground beef, cooked and drained
- 2 cups shredded cheddar cheese
- 1 can (4 ounces) chopped green chilies
- 1 medium onion, chopped
