Chili Cheese Upside Down Cornbread


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)
  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.

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