for 12 servings
· 3 cups plant milk
· 3 Flax eggs
· 2 cups all-purpose flour
· 3 cups yellow cornmeal
· 3 teaspoons salt
· 3 teaspoons baking powder
· 1 teaspoon baking soda
· 10 tablespoons Dairy Free butter, melted
· nonstick cooking spray, for greasing
· 2 tablespoons olive oil
· 1 large yellow onion, diced
· 2 lb Light Life Ground
· 1 tablespoon salt
· 2 teaspoons black pepper
· 2 teaspoons paprika
· 2 teaspoons garlic powder
· 2 teaspoons chili powder
· 2 teaspoons cumin
· 28 oz crushed tomato, 1 can
· 1 cup Follow your heart Cheese blend Cheddar and Mozzarella
Preheat the oven to 400°F (200°C).
In a liquid measuring cup or medium bowl, whisk the Flax eggs and milk until well-combined.
In a large bowl, add the flour, cornmeal, salt, baking powder, and baking soda, and whisk to combine.
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.
Grease a 9x13-inch (23x33-cm) glass baking dish with nonstick spray and line with parchment paper.
Pour the cornbread batter into the pan, smoothing the top with a spatula.
Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes.
In a large pan, heat the olive oil over medium heat.
Add the onion and cook until softened, stirring frequently, about 5 minutes
.Add the ground Light Life 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.
Add the crushed tomatoes and stir.
Simmer for 10 minutes.
Using the bottom of a utensil with a handle that is about 1-inch (2 cm) in diameter, poke multiple holes in the cornbread.
Pour the chili over the cornbread and smooth the top with a spatula.
Sprinkle the cheese over the chili.Bake for 5 minutes.
Serve and Enjoy (Since it is plant based, you can eat it as guilt free as a salad) lol