Football-shaped Chili “Corn”erback Bread will score a goal on your Super Bowl table. A spicy mix of beef, tomatoes and corn is packed inside a cornbread shell and baked. Let the game begin!
Ingredients:
-
1 pound ground beef
-
3/4 cup onion chopped
-
3 cloves garlic chopped
-
1 tablespoon vegetable oil
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1 teaspoon chipotle or chili powder seasoning
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1 teaspoon Salt
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1/4 teaspoon ground black pepper
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1 can chopped chilies drained
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1 can corn niblets drained
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1 can diced tomatoes in thick juice undrained
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1/4 cup sliced black olives drained
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3/4 cup cheddar cheese Shredded
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3 pkgs cornbread mix
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Vegetable pan spray
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red pepper for garnish
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Sour Cream
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cheddar cheese Shredded
-
Salsa
-
green onion Chopped
Makes: Bread serves 8- 10.
instructions
Preheat oven to 400° F. Spray Wilton's First
and Ten Football Pan with vegetable pan spray.
In medium frying pan, brown ground beef, drain and set aside.
In same pan,
heat 1 tablespoon vegetable oil and cook onion and garlic until soft, but not
brown 3-5 minutes.
Stir in cooked beef, Wilton's Hot
and Spicy Gourmet Spices and remaining ingredients except for cheese and
cornbread mix.
Heat for approximately 5 minutes.
Meanwhile prepare cornbread mix following instructions on package.
Spread
half of the cornbread batter into prepared football pan. Add all the ground
beef mixture.
Top with cheddar cheese and spread remaining batter over all.
Place on cookie sheet.
Bake 35-40 minutes until golden brown.
Place on cooling
grid, cool for 10 minutes, loosen sides and turn out onto serving platter.
Let stand 10 additional minutes before slicing.
Garnish football hatch marks
with red pepper strips.
Serve in slices with assorted condiments.