Recipe Background
There's nothing quite like dipping a piece of sweet, tender cornbread into a meat chili. Except, of course, if the dipping is done for you ahead of time. Cornbread Chili Casserole brings all the spice and savory of a good homemade chili and tops it with a fluffy cornbread, so each bite brings the Southern favorite flavor to your tastebuds on express. Top it off with some sharp cheddar and tangy sour cream for the full experience and presto! Dinner is not just served but spectacular! Cornbread Chili Casserole is both a good idea on paper and on the plate!
There's nothing quite like dipping a piece of sweet, tender cornbread into a meat chili. Except, of course, if the dipping is done for you ahead of time. Cornbread Chili Casserole brings all the spice and savory of a good homemade chili and tops it with a fluffy cornbread, so each bite brings the Southern favorite flavor to your tastebuds on express. Top it off with some sharp cheddar and tangy sour cream for the full experience and presto! Dinner is not just served but spectacular! Cornbread Chili Casserole is both a good idea on paper and on the plate!
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 1 1/2 pounds lean ground beef
- 1 1/2 cups salsa
- 1 (12-ounce bag) frozen white shoepeg corn thawed
- 1/4 cup vegetable broth
- 2 tablespoons hot Mexican chili powder
- 1 teaspoon ground cumin
- kosher salt to taste
- ground pepper to taste
- 3 (8.5-ounce) boxes corn muffin mix
- 1 1/2 cups whole milk
- 1 cup cheddar cheese shredded, for serving
- 1/4 cup sour cream
Directions
- Preheat the oven to 375 degrees F.
- In a large skillet over medium heat, warm the oil until shimmering, about 2 minutes.
- Add the onion to the oil and sauté until soft, about 5 minutes.
- Add the beef to the onion and sauté, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain the excess fat.
- Stir the salsa, the corn, the vegetable broth, the chili powder, the cumin, the salt, and the pepper into the beef mixture.
- Transfer the mixture into a 9x13-inch baking dish, smoothing it into an even layer.
- In a large bowl, combine the corn muffin mix with the milk.
- Spread the cornbread batter mixture over the chili mixture.
- Bake until golden brown on top, about 30-40 minutes.
- Transfer from the oven and let rest for 10 minutes.
- Serve with the cheddar and sour cream.
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