BEEF CHILI WITH CORNMEAL CRUST
Gather family to the dinner table with a hearty casserole. No one will guess it was created with leftover roast beef.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350° F. In 10-inch skillet, heat oil. Add onion; cook, stirring constantly, about 2 minutes or until tender. Stir in beef. In small bowl, mix chili powder, 1 tablespoon Bisquick mix and the water; stir into beef mixture. Stir in tomatoes and chilies; heat to boiling, stirring frequently.
- Pour beef mixture into ungreased 2-quart casserole. Stir 3/4 cup Bisquick mix, the cornmeal, milk and egg until well blended. Spoon over beef mixture. Top with bell pepper rings.
- Bake uncovered 35 to 40 minutes or until golden brown.
Nutrition Facts : Calories 270, Carbohydrate 28 g, Cholesterol 80 mg, Fiber 2 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 5 g, TransFat 1/2 g
CORNMEAL PIZZA CRUST
The dough can be made the night before and then formed into rounds just before the party. Set out a variety of toppings in bowls, and let guests assemble their own pizzas before baking them. We particularly like roasted tomatoes with fresh mozzarella cheese, and thinly sliced baby artichokes and eggplant with grated Asiago cheese. Pureed butternut squash, caramelized red onions, grated fontina cheese, and toasted pumpkin seeds make for an unexpected but perfectly delicious autumnal pie.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 4 seven-inch pizzas
Number Of Ingredients 11
Steps:
- In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.
- Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes.
- Divide dough into four 4-ounce balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator.
- Preheat oven to 500 degrees with a pizza stone on lowest rack. Stretch dough into 6- or 7-inch rounds. Sprinkle cornmeal on a pizza peel or inverted baking sheet. Place dough rounds on top, and cover with toppings, as desired.
- Slide rounds onto pizza stone, and bake until crust is crisp and golden and toppings are bubbling, 5 to 7 minutes. Remove from oven; serve immediately.
BAKED CHILI WITH CORNMEAL CRUST
Enjoy chili with a nice piece of corn bread? Then you'll love this dish! The corn bread bakes on top of a slow oven-simmering chili.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain.
- In small bowl, mix 1 tablespoon Bisquick mix, the chili powder and water; add to beef mixture. Stir in tomatoes, corn and salt. Heat to boiling, stirring frequently. Pour into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole.
- Stir remaining ingredients until blended; pour over beef mixture.
- Bake uncovered 35 to 40 minutes or until golden brown.
Nutrition Facts : Calories 265, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 650 mg
CHILI PIE WITH CORNBREAD CRUST
Chili Pie With Cornbread Crust from Good Housekeeping's new cookbook never gets old.
Categories American Tex Mex baking dinner main dish meat nut-free weeknight meals winter best chili pie cornbread cornbread crust chili pie with cornbread crust chili with beans easy cornbread classic cornbread baked cornbread pie baked chili pie spicy chili pie ground beef recipe kidney bean chili
Time 55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F.
- In a 12-inch oven-safe skillet, heat 1 tablespoon oil over medium heat. Add the beef; cook 3 minutes, or until browned, breaking up the meat to crumble. With a slotted spoon, transfer the beef to a bowl; discard the excess fat. To the same skillet, add the onion and bell peppers; cook 7 minutes, stirring. Add the garlic, chili powder, and ground chipotle. Cook 2 minutes, stirring. Return the beef to the skillet. Stir in the tomatoes, beans, and 1/2 teaspoon salt. Cook 3 minutes, or until the mixture is hot. Remove from the heat.
- Meanwhile, whisk the cornmeal, flour, baking powder, and 1⁄4 teaspoon salt. In a separate bowl, whisk the egg, milk, and the remaining 3 tablespoons oil; add to the cornmeal, stirring to combine. Fold half the serrano chiles into the batter. Pour over the beef mixture, spreading it to cover. Dot the top with the remaining serranos.
- Transfer the skillet to the oven. Bake 25 minutes, or until a toothpick inserted into the topping comes out clean. Let stand 10 minutes. Garnish with cilantro.
SANTA FE CORNMEAL PIZZA
You'll love the cornmeal crust of this "knife-and-fork" pizza that has been a hit with our family for years. It's a nice change from traditional pizza and so easy to make. -Mirien Church, Aurora, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4-6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the cornmeal and 2/3 cup water. In a large saucepan, bring the remaining water to a boil. Gradually whisk in the cornmeal mixture; cook and stir until thickened. Stir in 2 tablespoons Parmesan cheese. When cool enough to handle, pat into a greased 12-in. pizza pan. Bake at 375° for 15 minutes or until lightly browned. Cool slightly., Meanwhile, in a large skillet, saute the onion, green pepper and garlic in oil until tender. Add the tomato sauce, mushrooms, basil, oregano and pepper. Cover and cook for 5 minutes. Add the beans. , Sprinkle 1/2 cup mozzarella and 2 tablespoons Parmesan cheese over crust. Top with the bean mixture and remaining cheeses. Sprinkle with olives. Bake at 375° for 15-20 minutes or until cheese is melted.
Nutrition Facts : Calories 325 calories, Fat 14g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 606mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 15g protein.
CHILI PIE WITH CORNBREAD CRUST
No need to make cornbread and chili - in a cast iron skillet, with this dinner recipe, you can make both at once, pie-style.
Categories chili recipes cast iron skillet recipe cornbread recipe chili and cornbread recipes dinner recipe easy dinner recipe quick dinner recipe
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F.
- In oven-safe 12-inch skillet, heat 1 tablespoon oil on medium. Add beef; cook 3 minutes or until browned, breaking up meat. With slotted spoon, transfer beef to bowl; discard excess fat. To same skillet, add onion and peppers; cook 7 minutes, stirring. Add garlic, chili powder and chipotle chile. Cook 2 minutes, stirring. Return beef to skillet. Stir in tomatoes, beans and 1/2 teaspoon salt. Cook 3 minutes or until mixture is hot. Remove from heat.
- Meanwhile, whisk cornmeal, flour, baking powder and 1/4 teaspoon salt. In separate bowl, whisk egg, milk and remaining 3 tablespoons oil; add to cornmeal, stirring to combine. Fold half of serrano chiles into batter. Pour over beef mixture, spreading to cover. Dot top with remaining serranos.
- Transfer skillet to oven. Bake 25 minutes or until toothpick inserted into topping comes out clean. Let stand 10 minutes. Garnish with cilantro.
EASY CORNMEAL CRUST FOR PIES, GALETTES AND CROSTATAS
This easy cornmeal crust comes together in minutes and gives a rustic looking crust for pies, quiches, tarts, galettes and crostatas. Perfect for savory dishes like tomato galettes or for pie crusts that you would like light, but crunchy bite with.
Provided by Michele
Categories BASICS
Time 1h10m
Number Of Ingredients 8
Steps:
- Place flour, cornmeal, salt and sugar into a bowl.
- Using a whisk, mix until well combined
- Add butter. Using your hands mix into dry mix, the mixture will be someone mealy looking at this point.
- Add olive oil and stir until combined. There will be areas that arent completely combined, don't worry. When you add the water it will meld.
- Add as much of the ice cold water to have the dough stick together. It may seem a little stringy at this point but it is fine.
- Form into a ball and place in the fridge for 30 mins to an 1 hour until chilled.
- Onto a peice of parchment paper, sprinkle a little bit of cornmeal.
- Place chilled dough ball into the center and then dust a rolling pin with a little cornmeal as well.
- Roll dough out to 1/4" thickness. If the dough starts to stick, sprinkle a little bit more cornmeal on top.
- Bake and use according to your gallete, tart, crust or quiche recipe dictates.
- You can make this ahead and chill up to 3 days.
Nutrition Facts : Calories 279 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 536 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CORNMEAL PIZZA CRUST
I've made this quite a few times, it's a really great pizza crust! We are garlic lovers so I added in 1 tablespoon minced fresh garlic and 1 couple teaspoons dried basil.
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 1h30m
Yield 2 (16-inch) pizza doughs
Number Of Ingredients 9
Steps:
- Fit the kneaded blade on a heavy-duty mixer.
- Proof the yeast in 1/2 cup water with 1 teaspoon sugar until foamy (about 8 minutes).
- In the stainless steel bowl place 5 cups flour, salt, sugar, oil and cornmeal.
- When the yeast is proofed, add to the bowl along with 1-1/2 cups warm water; start kneading adding in more flour as needed to create a soft smooth dough.
- After the kneading is finished, let the dough rest in the bowl for 8-10 minutes.
- Remove the dough from the mixing bowl and shape in a ball.
- Place into a well greased bowl, cover and let rise in a warm place for about 45 minutes, or until doubled in size.
- Punch down dough and let rest for 10 minutes before shaping (this is important, the dough must rest for 10 minutes).
- Roll out the dough into two 16-inch circles.
- Place into lightly greased pizza pans.
- Top as desired.
- Bake in a 400 degree oven until lightly golden brown (about 15-20 minutes).
Nutrition Facts : Calories 1673.8, Fat 32.8, SaturatedFat 4.4, Sodium 2360.8, Carbohydrate 302.4, Fiber 14.2, Sugar 15.9, Protein 39.5
MAKE IT YOURSELF: CORNBREAD MIX
Enjoy this super-simple cornbread mix using ingredients you likely already have on hand.
Provided by Dawn Perry
Time 15m
Number Of Ingredients 9
Steps:
- Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. Store in a tightly sealed container in a cool, dry place for up to 3 months.
- When ready to bake, preheat oven to 400 F. Transfer mixture to a large bowl and whisk in milk, oil, and eggs until evenly combined. Pour batter into a lightly greased baking vessel and bake as directed below. Let cool slightly before serving.
- Cooking Times: Mini muffin tin (makes 45): 10 to 12 minutesStandard muffin tin (makes 15): 12 to 15 minutes10-inch cast-iron skillet: 25 to 30 minutes8-by-8-inch baking dish: 30 to 35 minutes8-by-4-inch loaf pan: 55 to 60 minutes (tent with foil if browning too quickly)
Nutrition Facts : Calories 260 kcal, Carbohydrate 34 g, Cholesterol 49 mg, Protein 6 g, SaturatedFat 2 g, Sodium 409 mg, Sugar 6 g, Fat 11 g, UnsaturatedFat 0 g
CORNMEAL CRUST
I needed to make another pizza crust and didn't have time for the dough to rise. This was super simple and quite good. Who knew? Recipe courtesy of Betty Crocker's New Cookbook.
Provided by AmyZoe
Categories Breads
Time 17m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 425. Grease 12 inch pizza pan with shortening.
- Heat water to boiling in 2-quart saucepan.
- Stir in remaining ingredients with wire whisk until mixture is smooth and thickens.
- Spoon onto pizza pan and spread evenly, mounding edge slightly.
- Bake 5 to 7 minutes or until set and light brown.
- After you top pizza with your favorite toppings, bake for 15 to 20 minutes or until cheese is melted and toppings are hot.
Nutrition Facts : Calories 90.7, Fat 2.7, SaturatedFat 1.3, Cholesterol 5.1, Sodium 119.5, Carbohydrate 15.7, Fiber 1.5, Sugar 0.1, Protein 1.7
WINTER CHILI CORNBREAD PIZZA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 31
Steps:
- For the chili: Preheat the oven to 500 degrees F.
- Toss together the garlic, poblano, cauliflower, mushrooms, salt, chili powder, olive oil, cinnamon, coriander, cumin and red pepper flakes on a rimmed sheet tray in a single layer. Roast the vegetables until browned and tender, 10 to 12 minutes.
- Carefully transfer the vegetables to a large pot and stir in the beans, tomatoes, BBQ sauce and hot sauce. Bring the mixture to a boil, stirring occasionally, then reduce the heat to medium low and simmer until the desired thickness, about 20 minutes total. Add a bit of broth or water for a looser chili.
- For the pizza: Reduce the oven to 425 degrees F. Grease a rimmed half-sheet tray with the canola oil.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Whisk in the eggs, buttermilk and melted butter until combined.
- Pour the batter onto the prepared sheet tray. Transfer to the oven and bake until the top is light brown, 6 to 8 minutes. Remove the pizza from the oven and top with the chili and Cheddar, leaving a 1/2-inch border around the crust. Bake until the cornbread is done and the cheese is melted, about 10 more minutes.
- Allow the pizza to cool slightly before slicing and serving. Top with jalapenos, sour cream and cilantro as desired.
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- Prepare dough according to this cornmeal pizza dough recipe. This can be done ahead of time. If you let dough rise overnight in the refrigerator, be sure to let dough come to room temperature.
- Grease two 9-inch pie pans with olive oil. Divide room temperature dough into halves. Press each half of dough into one pie pan. Spread the dough evenly across the bottom of the pan. Cover with a wet towel or saran wrap and let rest 10 to 15 minutes.
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- Proof your yeast in a measuring cup with warm water and sugar. Allow to sit for 5-10 minutes. Add olive oil.
- In the bowl of a stand mixer with dough hook attachment, mix together salt, cornmeal and flour. With mixer running on low, add liquid ingredients. Mix until dough forms a ball and pulls away from the side of the bowl. Add additional flour a spoonful at a time as needed until dough is no longer sticky.
- Shape into a smooth ball. Transfer to a lightly greased bowl. Cover and allow to rise in a warm location until doubled in size.
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- Combine yeast mixture, 1 cup flour, cornmeal, and next 3 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until well blended. Gradually stir in enough of remaining 1 cup flour to make a stiff dough.
- Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 5 minutes). Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
- Punch dough down, and let rest 5 minutes. Coat 2 (12-inch) pizza pans with cooking spray, and sprinkle each with 1 tablespoon cornmeal. Divide dough in half, and pat each portion of dough into a prepared pan. Bake according to pizza recipe directions.
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