Ending September with Chili Cheese Upside Down Cornbread

September.

It’s gone by quickly, no?

With just days left until the first of October, I’ve been furiously brainstorming ideas for the upcoming festivities.  That’s right - I love, love, love Halloween!

Maybe this love for Halloween stems from the fact I stay young at heart.  Or, maybe it’s because I love walking through the crunchy fall leaves.  It certainly hasn’t a thing to do with liking trick-or-treat candy, given that I’d rather eat pancakes that look like M&Ms than M&Ms themselves.

The real reason I love this creepy holiday?

For the Halloween parties!

And boy, do I love to host Halloween parties.

Which is why I’ve decided to host a Knead for Speed Halloween party of sorts.  That is, throughout the entire month of October, all upcoming recipes will tie into a Halloween theme. 

T-5 days left until the party begins!  Be there or be square.

Chili Cheese Upside Down Cornbread

Chili

• 1/2 lb. extra lean ground beef
• 1 can (15 ounces) dark red kidney beans, drained
• 1 can (8 ounces) tomato sauce
• 1 Tablespoon + 1 teaspoon unbleached all-purpose flour
• 1-1/4 teaspoons chili powder
• 1 teaspoon crushed red pepper
• 1 teaspoon dried minced onion
• 1 teaspoon dried minced garlic
• 3/4 teaspoon sugar
• 3/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 4 ounces cheddar cheese, finely shredded

Cornbread

• 2 cups unbleached all-purpose flour
• 3/4 cup yellow cornmeal
• 2 envelopes (0.25 ounce each) instant yeast
• 1/4 cup sugar
• 1 teaspoon salt
• 1-1/3 cup skim milk, warmed (to 120-130 degrees F)
• 2 eggs, beaten (or 1/2 cup Egg Beaters)

1. Grease a 9-inch circular baking pan with cooking spray.  Use a pan that’s at least 2.5 inches in height.
2. In a skillet or frying pan, brown hamburger over stovetop on medium heat.  Add beans, tomato sauce, and spices.  Cook, covered, over low heat about 3 minutes, or until mixture simmers.
3. Remove chili from heat and pour into baking pan.  With a spatula, spread mixture across bottom of the pan and evenly sprinkle a layer of cheese on top.
4. Preheat oven to 350 degrees F.  Begin making cornbread by stirring together flour, cornmeal, instant yeast, sugar, and salt in a large mixing bowl.
5. Warm milk to 120-130 degrees F in a small saucepan over low stovetop heat.  Add milk to dry ingredients and combine with an electric mixer.  Add eggs and mix until incorporated.
6. Pour cornbread batter evenly atop cheddar cheese layer.
7. Bake for about 25 minutes, or until done.
8. Let sit for 10-20 minutes.  Place serving plate upside down over baking pan and gently flip cornbread over until it releases itself from the baking pan.

Tagged as: beans, beef, Bread, cornmeal, eggs, Main Dishes, tomato sauce, yeast bread