Cornbread Chili Poke Bake

Name: Cornbread Chili Poke Bake
Yield: 12
Ingredients: Nonstick cooking spray, for the baking dish; 3 cups stone-ground cornmeal; 1/4 cup sugar; 1 tablespoon baking powder; 1 tablespoon kosher salt; 1 teaspoon baking soda; 2 cups buttermilk; 1 cup vegetable oil; 4 large eggs; 1 tablespoon vegetable oil; 1 small yellow onion, grated; 1 pound ground beef (80/20); 2 tablespoons chili powder; 2 tablespoons tomato paste; 1 tablespoon kosher salt; 2 teaspoons chipotle chile powder; 2 teaspoons ground cumin; One 28-ounce can crushed tomatoes; 1 cup shredded Cheddar; 1/2 cup sour cream; 1 jalapeno, halved, seeded and thinly sliced; 2 scallions, thinly sliced

Cornbread Chili Poke Bake was pinched from <a href="https://www.foodnetwork.com/recipes/food-network-kitchen/cornbread-chili-poke-bake-3797226" target="_blank" rel="noopener">www.foodnetwork.com.</a>

"Deep red chili fills holes that have been poked in cornbread to create meaty and sweet layers. Topped with the classic accompaniments of cheese, sour cream, jalapenos and scallions, and you've got an easy way to feed a crowd...."

INGREDIENTS

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Nonstick cooking spray, for the baking dish

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3 cups stone-ground cornmeal

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1/4 cup sugar

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1 tablespoon baking powder

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1 tablespoon kosher salt

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1 teaspoon baking soda

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2 cups buttermilk

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1 cup vegetable oil

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4 large eggs

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1 tablespoon vegetable oil

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1 small yellow onion, grated

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1 pound ground beef (80/20)

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2 tablespoons chili powder

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2 tablespoons tomato paste

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1 tablespoon kosher salt

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2 teaspoons chipotle chile powder

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2 teaspoons ground cumin

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One 28-ounce can crushed tomatoes

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1 cup shredded Cheddar

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1/2 cup sour cream

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1 jalapeno, halved, seeded and thinly sliced

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2 scallions, thinly sliced

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