Chili-Cheese Cornbread Poke Cake

This dish is a slam dunk! Imagine layers of fluffy cornbread infused with chili and ooey gooey cheese. It's a touchdown for your taste buds that will have you going back for seconds and thirds.

Instructions

1. 1

   Make the cornbread: Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) glass baking dish with nonstick spray and line with parchment paper.

2. 2

   In a liquid measuring cup or medium bowl, whisk together the eggs and milk until well-combined.

3. 3

   In a large bowl, combine the flour, cornmeal, salt, baking powder, and baking soda, and whisk to incorporate.

4. 4

   Make a well in the center of the dry ingredients, then pour in the wet ingredients and whisk until smooth. Add the melted butter and stir to combine.

5. 5

   Pour the cornbread batter into the pan, smoothing the top with a spatula.

6. 6

   Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes.

7. 7

   Make the chili: In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, stirring frequently, about 5 minutes.

8. 8

   Add the ground beef and break apart with a wooden spoon into small pieces. Add the salt, pepper, paprika, garlic powder, chili powder, and cumin. Cook, stirring frequently, until the ground beef is cooked through, about 5 minutes.

9. 9

   Add the crushed tomatoes and stir. Simmer for 10 minutes.

10. 10

    Using the bottom of a utensil with a handle that is about 1 inch (2.5 cm) in diameter, poke multiple holes in the cornbread.

11. 11

    Pour the chili over the cornbread and smooth the top with a spatula. Sprinkle the cheese over the chili.

12. 12

    Bake for 3 minutes, or until the cheese is melted.

13. 13

    Slice and serve with sour cream, scallions, and cilantro.

14. 14

    Enjoy!

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