I am doing this recipe at a show Saturday afternoon, and I won't be home all day tomorrow to try this again. I've made it at home before, but at home, you're more forgiving of various "issues".
I have a hard time getting that last little bit of cake in the very center of the cake to be DONE. Today, I made the cake as directed in the book. I cooked it for 9 minutes the first time, and then 4 minutes after that. I used a toothpick to check for gooey spots, seemed ok. When my DH dished it up, the center had a clump where the bread cake meets the chili part. I would have thought it would be done as hot as the chili was! Anyway. Just wondering if you have thoughts?
THe chili part- I made with 2 chicken breasts, and 2 cans of beans (I like more meat/chili - there isn't enough as directed). It was a bit runnier than I like - so I think next time, I'll drain one of the cans or use less salsa.
OH, and since I have to cook it so long, can I maybe combine the step where I add the beans/salsa, then cook it for 7-9 minutes....can I instead add the beans/salsa, and then put the cornbread mix on top and THEN cook for 13-15 minutes? The chili is hotter than a son-of-a-gun anyway!
Suggestions?
I have a hard time getting that last little bit of cake in the very center of the cake to be DONE. Today, I made the cake as directed in the book. I cooked it for 9 minutes the first time, and then 4 minutes after that. I used a toothpick to check for gooey spots, seemed ok. When my DH dished it up, the center had a clump where the bread cake meets the chili part. I would have thought it would be done as hot as the chili was! Anyway. Just wondering if you have thoughts?
THe chili part- I made with 2 chicken breasts, and 2 cans of beans (I like more meat/chili - there isn't enough as directed). It was a bit runnier than I like - so I think next time, I'll drain one of the cans or use less salsa.
OH, and since I have to cook it so long, can I maybe combine the step where I add the beans/salsa, then cook it for 7-9 minutes....can I instead add the beans/salsa, and then put the cornbread mix on top and THEN cook for 13-15 minutes? The chili is hotter than a son-of-a-gun anyway!
Suggestions?