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Maple Chili & Cheesy Cornbread

So this is my very first post for Amanda’s Daily Dish…Yay! I am admittedly a food addict. I love to cook, I love to eat, I love to look at food, I love to hunt out new and delicious recipes, and I love to do a snacking dance! I am still very amature at photography, but I have always had a great interest in it and am currently self teaching, so bear with me while I learn new skills. I am going to start out with one of our family favourites….Maple Chili & Cheesy Cornbread.
This is one of the yummiest meals you can find for a cold and rainy day. It is so warm and comforting. My 6 year old requests it all the time. The best part is that it’s so quick and easy to make.
Maple Chili
1 medium onion diced
1 green pepper diced
2 cloves of garlic
1 lb ground beef
28 oz diced tomatos
10 oz condensed tomato soup
167 ml tomato paste
19 oz dark red kidney beans
14 oz maple beans (or if unavailable pork & beans and 1/4 cup maple syrup)
14 oz cream corn
2 cups water
2 tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp onion powder
1 tsp salt
1 tsp beef boullion
Start by dicing your onion and green pepper, small bite size pieces work best.



 In a large pot, brown your ground beef. I like to use a pastry/dough cutter to “mash” the beef so the texture is fine. If you like a “chunkier” texture, use a wooden spoon to break up the pieces.


 Add the minced garlic cloves, cooked green pepper and onion  to the cooked beef, continue to cook for 2 minutes. Add your diced tomatos, tomato soup, tomato paste, beans (don’t 
drain the maple beans, this part adds the maple flavour), creamed corn and water. Mix.

Now begin adding your spices. Chili powder, garlic powder, cumin, onion powder, salt, and beef boullion. If you didn’t have the maple baked beans and need to substitute, now add the maple syrup.



Simmer on low for 1 hour. 

Now for the Irresistable Cheesy Cornbread
3/4 cup butter
1 cup white sugar
4 eggs
14 oz can creamed corn
1 cup shredded Monterey Jack cheese
1 cup Cheddar cheese
1 cup flour
1 cup cornmeal
4 tsp baking powder
1/4 tsp salt


Preheat your oven to 325 degrees F. Start by melting your butter and pouring it into your mixing bowl, add your sugar and beat until well combined. Once combined keep mixer going and add your eggs one at a time. Slow your speed down and add your creamed corn and cheese.



In a seperate bowl mix together your dry ingredients. Then slowly mix it into the wet mixture until well combined.


Lightly grease a 9×13 in. baking pan. Pour your mixture into the pan and distribute evenly. Bake for 1 hour until the cornbread is golden brown around the edges. For a delicious light cruch on the outside, increase your temperature to 350 degrees F for the last 15 minutes. I LOVE it this way.


I also love to serve this dish with the cornbread right on top. It crumbles ever so nicely into the chili..yum.






 Happy Cooking!…..Enjoy!

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