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
2 Eggs
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
Electric mixer
Spatula
3 Mini loaf pans (3.5 x 6)
Baking sheet
Saucepan
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.
Serves 2-3
*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! ♥
DISCLOSURE STATEMENT
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.
Looks really goood! Pinned
I was just wondering – do you want the pinterest link included in the comment or would you rather not have it? I will leave it out the next time I pin something if you rather not have it.
Have a nice day!
Hi Veronica! Thank you for pinning you are so sweet. I hope you enjoy this recipe as much as we do. No need to share the pin address, but thank you so much for your thoughtfulness I love knowing when someone pins something from Katherines Corner xo
This looks so good, Katherie! Yes, I’ll give it a try! 🙂 Thanks for sharing at Totally Terrific Tuesday!
I hope you will enjoy it. It has become a regular request here at home xo
I’m loving this! You always bring such amazing things to our party. Pinned and tweeted. I hope to see you tonight at 7 at our party. I can’t wait! Lou Lou Girls
I adore you ladies! xo
Happy Birthday Izzy! Thank you for sharing this recipe. It looks delicious!
Hi Kelly, sorry for the delay in responding. Thank you for the birthday wishes, Izzy had an extra special day xo
That’s different. A creative way to put the two things I like together. Thanks for sharing on Oh My Heartsie Girls Wordless Wednesday Link Party. I hope to see what you have to share next week
Sometimes my creativity just runs away with me. Everyone seems to like this new creation. Hugs
This looks wonderful. I mean what a great surprise you go to take a bite of cornbread. Visiting from The Great Blog Train.
Thank you Heidi, I hope you will give it a try xo
Holy Moly, what a brilliant idea! Love it!
Jenna
Jenna, what a wonderful comment ( sorry I’m a bit late in replying) thank you so much xo
Happy Birthday Izzy! I am a big fan of cornbread and chili as well, although I have never had them together. I am partial to Cincinnati style chili since it’s what I grew up on and we use oyster crackers. Yours looks delicious and I might have to think outside my comfort zone though. It’s a bit funny to think of chili as a comfort zone, haha.
Hi Rachel, did you try it? xo
I have been really lazy in the kitchen lately, haha. I have it saved and printed though for when the mood strikes!
You had me at cornbread!!! Yummy! Thank you, Katherine, for linking up with Waiting on…Wednesdays! I hope you come back next week!
Happy Birthday, Izzy!
My pleasure Holly xo
Yum~ you have a lovely blog!
Thank you so much Carrie.I enjoy my visits to your blog. Hugs!
Happy birthday Izzy! My husband is not a big fan of chili but loves any casserole. This could pass as one, right? 😉 Looks yummy!
Aw Jas you are such a sweetie. Izzy received a yummy chew bone for his birthday ( bacon flavored) he was a happy boy all day. XO P.S. I Maybe your hubby would like the chili and cornbread ( wink)
Looks wonderful :))) xx
Thank you sweetie, I was so happy it turned out. Sometimes when I create my recipes I never know if they will work out. xo
Looks and sounds delicious!
Thank you Anita, We really enjoyed it. Hugs
First and foremost, Happy Birthday Izzy!! You look so content on that sofa back taking in the world.
Katherine, Thanks for sharing this recipe as you travel the Hormel Kitchen journey. It looks yummy!
I don’t normally comment on post but I just had to say thank you for the wonderful recipe idea. I will most certainly try this one myself as I love cornbread and chili, just never thought of mixing them this way.
Hello John, I hope you will enjoy this recipe as much as we did. Thank you for sharing and for leaving a comment. Hugs!
My grandmother always used to make us cornbread as a kid, but never with chili in it. I still do love cornbread though from this and might have to try with your recipe here. Thanks Katie xoxo 😉
Hi doll I love that this sparked a memory of your Grandmother. I was really when this turned out. Hubby was loving it 🙂 xo