Preparation:

Heat oven to 425° F. Grease 8 or 9-inch glass pan; sprinkle with cornmeal.*

In medium saucepan, heat water and margarine to boiling. Lightly spoon flour into measuring cup; level off. Add flour, Parmesan cheese, 1 Tbsp chili powder and baking powder.

Stir vigorously over low heat until mixture forms a ball; remove from heat. Beat in eggs, one at a time; continue beating until smooth. Spread evenly in prepared pan. Bake at 425° F for 25 to 30 minutes or until center is firm and edge is golden brown. (A well will form in the center and the edge will puff up.) Make shallow slit on top surface of bottom crust to allow steam to escape. Cool 5 minutes. If desired, remove from pan and place on serving plate.

Chili: In large skillet, brown ground beef and onions; drain. Add 1 to 2 Tbsp chili powder, tomatoes and tomato paste. Simmer uncovered for 10 minutes, stirring occasionally. Serve in baked bowl. Top with Cheddar cheese and sour cream.

Servings: 6
Source:
Submitted by: Recipe Group Member
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