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Chili-Cheese Cornbread Poke Cake

Name: Chili-Cheese Cornbread Poke Cake
Cook time: 73 min
Total time: 73 min
Yield: 12 servings
Ingredients: Nonstick cooking spray, for greasing; 3 cups milk; 3 large eggs; 2 cups all-purpose flour; 3 cups yellow cornmeal; 3 teaspoons salt; 3 teaspoons baking powder; 1 teaspoon baking soda; 10 tablespoons unsalted butter, melted; 2 tablespoons olive oil; 1 large yellow onion, diced; 2 pounds ground beef; 2 teaspoons black pepper; 2 teaspoons paprika; 2 teaspoons garlic powder; 2 teaspoons chili powder; 2 teaspoons cumin; 1 28-ounce can crushed tomatoes; 1 cup shredded Mexican cheese blend; Sour cream, for serving; Thinly sliced scallions, for serving

By Tasty1 hr 13 min12 servings

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
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
In a liquid measuring cup or medium bowl, whisk together the eggs and milk until well-combined.
3
In a large bowl, combine the flour, cornmeal, salt, baking powder, and baking soda, and whisk to incorporate.
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
Pour the cornbread batter into the pan, smoothing the top with a spatula.
6
Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes.
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
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
Add the crushed tomatoes and stir. Simmer for 10 minutes.
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
Pour the chili over the cornbread and smooth the top with a spatula. Sprinkle the cheese over the chili.
12
Bake for 3 minutes, or until the cheese is melted.
13
Slice and serve with sour cream, scallions, and cilantro.
14
Enjoy!