​Emily Benatar

Another favorite...

 

1 c. chopped onion

 

1 c. chopped green pepper

 

1 can condensed tomato soup

 

1 c. water

 

¼ t. pepper

 

1 t. salt

 

1 T chili powder

 

1 can drained kidney beans

 

1 can drained corn

 

Olive oil

 

1 lb hamburger or ground poultry (I use ground turkey breast meat)

 

CORNBREAD MIXTURE:

 

¾ c. cornmeal

 

1 T flour

 

1 T sugar

 

½ t. salt

 

1 ½ t baking powder

 

1 egg

 

1/3 c. milk

 

1 T. oil

 

If using meat, brown and drain well. In small amount of olive oil, brown 

 

peppers and onions. Add remaining ingredients and simmer for 15 minutes. 

 

Mix together “cornbread” ingredients until well blended. Place chili mixture 

 

in a greased 2-quart casserole. Pour cornbread mixture on top. It will sink a 

 

bit but will rise during baking. Bake, uncovered, at 425F for 20 minutes until 

 

cornbread is brown.