I need recipes for cornbread bowls for chilli for hubbys bday party?

Here's a twisted cornbread bowl recipe


OK, apparently the address is to long, type in twisted cornbread bowl when you pull this up:~)


http://www.cooks.com/rec/view/0,1843,151鈥?/a>





OK, here we go


http://www.cooks.com/rec/search?q=twiste鈥?/a>I need recipes for cornbread bowls for chilli for hubbys bday party?
Great idea, chili in a bread bowl. But a corn bread bowl? great idea, but I never heard of it. The best I can do i-add some corn meal to the following recipe:





How to Make a Bread Bowl


From Saad Fayed,


Soup in a bread bowl - just like at your favorite restaurant!


You have seen bread bowls at your favorite restaurants. Bowls made from bread and filled with piping hot soups and stews! When I first saw this I thought it was so unique!





Now, whenever I serve my guests a soup or stew as a main course, I serve it in a bread bowl. Here's what you'll need to make yours:








a round loaf of bread ( you will most likely find sourdough and italim in a heart round shape)





olive oil for brushing





basting brush


How to Make a Bread Bowl


Preheat oven to 350 degrees.





Cut about 1/2 inch off the top of the loaf with a serrated knife. (This will depend on the size of the loaf)





Remove bread on the inside, making it hollow. Leave about 1 1/2 inches thick on the inside.





Using your basting brush, brush olive oil on the inside of the bread bowl.


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This creates a seal, ensuring whatever you put in the bread bowl will not leak out.





Bake bread bowl on a baking sheet for 15 minutes, until golden on the inside.





Remove from oven, fill with desired soup or stew and serve!


Fun Ideas for Bread Bowls


For personal servings of dips and sauces like hummus, make bread bowls out of small dinner rolls.





CORNBREAD TWIST SALAD BOWLS


Printed from COOKS.COM





--------------------------------------鈥?br>







No-stick cooking spray


1 (11.5 oz.) can Pillsbury Refrigerated Cornbread Twists





Heat oven to 375 degrees. Invert four 6 ounce custard cups on large ungreased cookie sheet; spray with cooking spray. Unroll dough; separate into 16 strips. Cut 10 strips in half lengthwise. (Bake remaining 6 strips for breadsticks as directed on package.) Wrap 2 strips of dough around wide end of each coated cup to form rim, overlapping and securely pinching strips to seal. Place 3 strips 1 at a time, over bottom and sides of each cup forming lattice bowl. Pinch ends of each strip well to seal rim. Using fingers, press and flatten dough, forming base.


Bake at 375 degrees for 12 to 15 minutes or until deep golden brown. Place bowls right side up on cooling rack; cool slightly. With knife, carefully loosen rim of baked salad bowls from custard cups; cool completely. Remove custard cups. 4 salad bowls.I need recipes for cornbread bowls for chilli for hubbys bday party?
Baked Chili Cornbread





Ingredients





4 strips bacon, cut into 1-inch pieces





1 1/4 teaspoons chili powder





2 tsp. cumin





1 tsp. instant coffee powder





1 Tbsp. diced pickled jalapeno peppers





1 1/2 tsp. paprika





1 tsp. dried oregano





1 1/2 Tbsp. brown sugar





1 large yellow onion, diced





1 1/4 pounds lean ground beef





1 pound steak tips, cut into bite-size pieces





Freshly ground black pepper, to taste





1/2 cup yellow cornmeal





1/2 cup all-purpose flour





1 tsp. baking powder





1/2 tsp. baking soda





1/2 tsp. salt





1 large egg





1/2 cup milk





1/4 stick (2 Tbsp.) butter, melted and cooled





15-ounce can diced tomatoes





Directions





Preheat oven to 425 F. Lightly coat a 9-by-12-inch baking dish with cooking spray.





Heat a large skillet over medium-high heat. Add the bacon and fry until the fat melts.





Lower heat to medium. Add the chili powder, cumin, coffee, jalapeno peppers, paprika, oregano and brown sugar. Cook, stirring frequently, for 3 minutes. Add the onion and cook, stirring often, until soft, about 5 minutes.





Add the ground beef and steak tips and cook, stirring often, until browned and cooked nearly though, about 8 to 10 minutes.





Meanwhile, in a small bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt. In another small bowl, whisk together the egg, milk and butter.





Add the milk mixture to the dry ingredients and stir until combined. Set aside.





Add the tomatoes to the skillet and stir for 1 minute, scraping up any bits that have stuck to the bottom of the pan.





Transfer the meat mixture to the prepared baking dish. Pour the cornbread batter over it, using the back of a spoon to spread it evenly.





Bake for 20 minutes, or until cornbread is lightly browned and pulled way from the baking dish.





To serve, use a large spoon to scoop chili and cornbread into shallow bowls.
I have heard of bread bowls and corn tortilla bowls but not cornbread bowls. Sorry.





EDIT...





I really think cornbread is too pourous, too crumbly and not crusty enough to work as a bowl. It would fall apart before you even put the chili in them. I suggest you buy or make some sourdough loaves or rolls to use for your bowls and maybe make cornbread to serve on the side.





Bert