Chili Stuffed Cornbread
For those who may have missed previous recipes inspired by Hormel. I am pleased to be part of the Hormel Foods Extended Family Blogger program. The challenge put forth by the fine people of Hormel is to create a recipe using Hormel products in different and delicious ways. This Chili Stuffed Cornbread Recipe was created using their Hormel Turkey Chili. But you can use my chili recipe HERE too (wink) . This is a great cold weather lunch or dinner. Cornbread and Chili just go together don’t they? This is a low sugar and lactose free recipe. If you are not on a restricted diet please see Katies Tid Bits below. Before I dive into the recipe please join me in wishing our sweet fur baby Izzy a very Happy birthday . He is 3 today! ♥
What You Need
2 Cans (15 oz.) Hormel Chili Turkey with Beans 98% Fat Free
1 ¼ Cup corn meal
1 Cup flour
1/2 Cup lactose free margarine (room temperature)
3/4 Cup Splenda
1/4 Cup sugar
1 Cup lactose free milk ( I use lactaid)
1/2 tsp. Baking soda
1/2 tsp. Salt (optional)
1/4 Cup jalapenos (chopped)
1 Cup lactose free cheese (shredded)
1 Large mixing bowl
1 Medium mixing bowl
Nonstick cooking spray
3 Mini loaf pans (3.5 x 6)
Before you Start– Spray inside mini loaf pans with nonstick cooking spray. Preheat oven to 375° Pour one can of chili into the saucepan and set aside.
Lets Make It! Combine flour, corn meal, baking soda and salt in a medium mixing bowl and set aside. In a large mixing bowl combine Splenda, sugar and margarine. Using an electric mixer beat on medium speed until creamy. Add eggs and milk and continue beating until well incorporated. Slowly add the corn meal flour mixture to the bowl of wet ingredients, a little at a time, beating well. With a spatula scrape down the sides of the bowl as you continue to add the wet to the dry to make sure no dry ingredients remain. Continue beating (for about 3-5 minutes) until dry ingredients are well incorporated with the wet ingredients and it is smooth (no lumps).
Place mini loaf pans on baking sheet and fill each loaf pan about 1/3 of the way full. Bake for 10 minutes. Remove from oven and spoon 1/3 of the can (second can) of chili into the cornbread filled loaf pans. Evenly disrepute the remaining cornbread mixture into each loaf pan covering the chili. Bake for about 25-35 minutes until golden. Remove from oven and sprinkle evenly with cheese evenly return to oven for a minute or two( to melt the cheese). Cook saucepan filled with chili until hot. Carefully remove chili stuffed cornbread from mini loaf pans, top with chopped jalapenos. Serve with a bowl of chili on the side.
*Katies Tid Bits- Equal measurements of sugar instead of Splenda, use butter instead of lactose free margarine, use Cheddar or Colby Jack cheese (shredded) instead of lactose free cheese.
Will you give my chili stuffed cornbread a try?
Will you give my Chili Stuffed Cornbread a Try?
I hope to see you all back here tomorrow night for the Thursday Favorite Things blog hop. You can start linking up at 8PM ( MST)
Don’t forget to get your entries in for the Luck of the Irish giveaway! ♥
In the spirit of full-disclosure, I’ve partnered with Hormel Foods as part of the Hormel Foods Extended Family Blogger Program. As member of the Hormel Foods Extended Blogger Program this post is part of my involvement in the Group. Throughout the year I will be receiving product, coupons, giveaways and promotions. However, no payment was given or expected for posting about their program. While Hormel Foods provides me with products, material and necessary resources to complete various activities, all statements and sentiment shared at Katherines Corner are, of course, my own. To read more of the “legal stuff ” please click HERE for full disclosure information and details.