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
- 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
- 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)
- Grease a 9-inch circular baking pan with cooking spray. Use a pan that’s at least 2.5 inches in height.
- 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.
- 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.
- Preheat oven to 350 degrees F. Begin making cornbread by stirring together flour, cornmeal, instant yeast, sugar, and salt in a large mixing bowl.
- 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.
- Pour cornbread batter evenly atop cheddar cheese layer.
- Bake for about 25 minutes, or until done.
- 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.